This Cinnamon Twist Bread is full of nooks and crannies which hold delectable ribbons of cinnamon roll filling. A perfect breakfast for company, and since the batch makes two, you can hide one away in your freezer for later!
When I asked the hubby what breakfast treats he’d like me to bake, he came up with his usual answer, cinnamon rolls. Sigh. I racked my brain to come up with an unusual twist that would meet his high standards, and literally came up with a twist on Cinnamon Bread!
Twisted Cinnamon Bread
Needless to say, the hubby was very happy with his cinnamon bread recipe, and I was thrilled to try this “twisting” technique to make this quasi-braided cinnamon twist bread.
Tips for Making a Cinnamon Twist Bread
If you’ve made cinnamon rolls from scratch, you’ve already experienced half the twisting process. The tricky part comes when you have to cut this rolled “log” of dough lengthwise. On my first attempt, I put too much flour on my rolling surface, so the roll came unrolled, really unrolled, when I attempted to slice it.
You’ll want the dough to seal on itself when you roll it up, so use minimal flour on your work surface. When the logs are cut in half, they will try to separate, so do your best to cup them in your hands while completing the twist maneuver.
No worries if your twist isn’t perfect, it will still taste wonderful. Also, make sure to seal the two ends together before tucking your cinnamon twist bread somewhere warm to proof. We ate one of these twists immediately, then tucked the other in the freezer for when our kitchen is demo’d. Which is now. Sigh. Bill was delighted to have a break from the “gourmet” buttered toast that’s been starting his days of late!!
More Marvelous Brunch Recipes
To round out your brunch menu, try some of these recipes:
- Homemade Blueberry Muffins
- Recipe for Bagels
- Egg Muffin Cups
- Denver Omelet
- Cinnamon Coffeecake
- Cinnamon Monkey Bread
- More Brunch Recipes
Used in This Cinnamon Bread Recipe:
Add these to your shopping list:
- Pure Vanilla Extract
- KitchenAid Mixer
- Half Sheet Pans
- Parchment Sheets
- Instant Yeast
- Potato Buds
- 3 1/4 cups all purpose flour
- 1/4 cup dried potato flakes or buds
- 1/4 cup sugar
- 1 1/2 teaspoons instant yeast
- 1 1/4 teaspoon salt
- 3 tablespoons butter plus extra for buttering bowl, at room temperature
- 1 teaspoon LorAnn's Butter Vanilla Bakery Emulsion or vanilla extract
- 1 egg
- 1 cup milk
- 1/4 cup plus 2 tablespoons sugar
- 4 1/2 teaspoons cinnamon
- 2 tablespoons melted butter
- 1 cup Dixie Crystals powdered sugar, sifted
- 1/4 cup heavy cream
- 1 teaspoon vanilla
Mix all dry ingredients in bowl of large stand mixer (you can also mix and knead by hand). Make sure potato flakes are well dispersed. Add the butter, vanilla, egg and milk. Mix with dough hook until a shaggy dough forms. Let rest 30 minutes.
Knead dough with dough hook or by hand for 10 minutes, then place dough in a greased bowl, turning to coat top of dough with butter, then cover and refrigerate dough overnight.
The next morning, bring dough out and allow to sit out on the counter for 3 hours.
Make filling by combining sugar, and cinnamon. Set aside.
To assemble, deflate dough and divide in half. On a lightly floured surface, roll out one dough half into a 10 x 12 inch rectangle. Brush dough with half the melted butter, then sprinkle with half the cinnamon mixture over the surface stopping within about 1/2 inch of one longer edge. Roll up jelly roll style starting at the long edge with the cinnamon, making a log. Press seam together to lightly seal.
Cut the log in half lengthwise with a sharp knife. Turn each half so that filling and cut edges face upward. Seal two of the short edges together, then cross one side over the other repeatedly to make a twist. Carefully place twist in a greased 8-inch cake pan forming a ring. Repeat with second piece of dough.
Cover lightly and let rise at room temperature for about 1 hour. Preheat oven to 350 degrees. Bake for about 30 minutes. Cool for few minutes, then remove from pan to rack to finish cooling.
Make glaze by combining all ingredients. Place into a quart ziplock bag, seal and clip off corner with a scissors. Squeeze bag to drizzle icing over cooled twists.
This cinnamon bread recipe was adapted from King Arthur Flour.
Makes 2 8-inch cinnamon twists.
When rolling out the dough into a rectangle, don't use too much flour on your rolling surface or you won't be able to seal your dough.
Serving Size:1 slice
Amount Per Serving: Calories: 284Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 281mgCarbohydrates: 45gFiber: 2gSugar: 16gProtein: 5g