Description

This Easy and Fast Cinnamon Twist Loaf is a delightful homemade bread featuring a soft, buttery dough swirled with a cinnamon sugar filling. Perfectly twisted for a beautiful presentation, it’s baked to golden perfection and finished with a luscious glaze or frosting. Ideal for breakfast or a sweet snack, this recipe combines simple ingredients with straightforward steps to deliver a comforting, flavorful treat in under an hour.

Ingredients

Scale

For the Dough:

1 1/2 cups warm water
1 tablespoon dry active yeast
2 tablespoons granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons salted butter, melted

For the Cinnamon Sugar Filling:

1/2 cup packed brown sugar
2 teaspoons cinnamon
4 tablespoons salted butter, room temperature

For the Glaze or Frosting (choose your preference):

1 cup powdered sugar
4 tablespoons room temperature butter
3-4 tablespoons heavy cream
2 ounces cream cheese, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups powdered sugar
2 tablespoons salted butter, room temperature
2 teaspoons vanilla extract
2-4 tablespoons milk or heavy cream

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Instructions

Proof the Yeast: Combine the warm water, dry active yeast, and granulated sugar in a mixer bowl. Allow the mixture to rest for about 5 minutes until it becomes foamy, indicating the yeast is active and ready.
Make the Dough: Add the salt and all-purpose flour to the yeast mixture. Mix until a smooth dough forms. Transfer the dough onto a floured countertop and cover it with a cloth, letting it rise for 10 minutes to develop gluten and flavor.
Shape and Fill the Dough: Roll the dough out into a 10 by 12-inch rectangle. Brush the surface evenly with melted butter. Sprinkle the brown sugar and cinnamon mixture over the buttered dough, creating a flavorful layer for the twist loaf.
Form the Roll: Starting from one long edge, carefully roll the dough lengthwise as if making cinnamon rolls, ensuring a tight spiral to hold the filling inside.
Twist Preparation: Place the rolled dough onto a parchment-lined baking sheet. Using a sharp knife, cut the roll down the center lengthwise, leaving one end intact so it acts as the twist’s anchor. Twist the two separated dough ropes around each other and tuck the ends underneath to secure the shape.
Final Rise and Preheat Oven: Let the twisted loaf rise for an additional 20 minutes. During this resting phase, preheat your oven to 375°F (190°C) to prepare for baking.
Bake the Loaf: Bake the dough for 23 to 25 minutes until the exterior turns a light golden brown, indicating it is fully cooked and crisp on top.
Cool and Glaze: Allow the loaf to cool for 10 to 15 minutes on a wire rack. Once cooled, drizzle with your choice of glaze or frosting, enhancing the sweetness and adding a creamy finish to the cinnamon twist loaf.

Notes

Use warm water around 105-110°F to activate yeast properly without killing it.
Make sure the dough is not too sticky before rolling; adjust with a little flour if necessary.
For a richer glaze, use the cream cheese frosting variant with softened cream cheese and butter.
Letting the dough rise twice will help create a soft, airy texture in the final loaf.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.