Cinnamon Twist Bread
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5.0
78 reviews
Excellent
Cinnamon Twist Bread
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Cinnamon twist bread is a next-level cinnamon bread recipe. If you can make cinnamon rolls, then you can make this delicious bread!
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Ingredients
Dough
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 ½ teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter softened
Instructions
- Grease a 9x5-inch loaf pan; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 25 minutes.
- Turn the dough onto a floured surface, and roll into a 12x9-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll up lengthwise, pinching seam to seal.
- Using a sharp knife, cut down the middle of the roll, leaving one end attached.
- Twist the bread end over end and place in prepared pan, tucking ends under the loaf.
- Cover the baking dish with the dish towel, and let the dough rise for about 20 minutes, or until the loaf is just reaching the top of the pan.
- Meanwhile, preheat oven to 350 F.
- Place the loaf pan on a cookie sheet or rimmed baking tray.
- Bake at 45-60 minutes, or until the bread is ready. If the loaf is browning too quickly, tent with aluminum foil.
- Let cool in pan for 15 minutes.
- Remove to wire rack to finish cooling.
Notes
- Milk: I usually use 1% or 2% milk in this recipe. Whole milk or skim milk will also work.
- Butter: I use salted butter. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Instant yeast: You can use an equal amount of active dry yeast. If using active dry yeast, let it sit for 5-10 minutes to let it proof before continuing with the recipe.
- Warm water: It's important that the water not be too hot. Hot water can kill the yeast, and then your bread won't rise. If you don't have a kitchen thermometer, the water should feel like warm bath water. If it's too hot for you, it's too hot for the yeast.
- Brown sugar: I use light brown sugar. Feel free to use dark brown sugar if you prefer.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
279kcal
(14%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
174mg
(7%)
Potassium
100mg
(3%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
245IU
(5%)
Calcium
41mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 174mg | 7% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 245IU | 5% |
| Calcium | 41mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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