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5.0 from 78 votes

Cinnamon Twist Bread

Cinnamon twist bread is a next-level cinnamon bread recipe. If you can make cinnamon rolls, then you can make this delicious bread!

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 50 mins
Servings: 12 servings
Calories: 279 kcal
Course: Breakfast , Bread
Cuisine: American

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

    Cup of Yum
  1. Grease a 9x5-inch loaf pan; set aside.
  2. 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.
  3. Pour the milk mixture into the bowl of a stand mixer.
  4. Add the yeast and warm water.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. 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.
  7. 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.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 25 minutes.
  10. Turn the dough onto a floured surface, and roll into a 12x9-inch rectangle.
  11. 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.
  12. Roll up lengthwise, pinching seam to seal.
  13. Using a sharp knife, cut down the middle of the roll, leaving one end attached.
  14. Twist the bread end over end and place in prepared pan, tucking ends under the loaf.
  15. 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.
  16. Meanwhile, preheat oven to 350 F.
  17. Place the loaf pan on a cookie sheet or rimmed baking tray.
  18. Bake at 45-60 minutes, or until the bread is ready. If the loaf is browning too quickly, tent with aluminum foil.
  19. Let cool in pan for 15 minutes. 
  20. 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

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

% 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.