Cinnamon Twist Bread
User Reviews
5
Cinnamon Twist Bread
Description
The dough combines warm milk, sugar, melted butter, instant yeast, warm water, flour, and salt. It is mixed and kneaded to a smooth, slightly sticky consistency and left to rise until doubled. After rolling the dough into a rectangle, a filling of brown sugar, granulated sugar, ground cinnamon, and softened butter is spread evenly. The dough is then twisted or shaped and placed in a loaf pan to rise again before baking.
This method produces a soft bread with a golden crust and a rich cinnamon-sugar filling swirled throughout. The balance of butter and sugar in the filling provides moistness and sweetness against the tender bread base.
The bread is a good option for breakfast or dessert. Variations can include using different types of milk or butter, and instant yeast can be swapped with active dry yeast by proofing it before use. Attention to water temperature is important to avoid killing the yeast.
Ingredients
Dough
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 ½ teaspoons instant yeast
- 3/4 cup water 105F - 115F, warm
- 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
- Use 1% or 2% milk; whole or skim milk will also work in this bread dough.
- Salted butter is recommended; if using unsalted, increase salt to 3/4 teaspoon.
- You can substitute instant yeast with active dry yeast by letting it proof for 5-10 minutes before using.
- Maintain water temperature between 105°F-115°F to ensure yeast activity without killing it.
- Light brown sugar is preferred for the filling, but dark brown sugar can be substituted if desired.
- Nutrition values provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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