Description
This Easy and Fast Cinnamon Twist Loaf is a delightful homemade bread featuring a sweet cinnamon sugar filling twisted for a beautiful presentation. Perfect for breakfast or as a sweet snack, it’s topped with a luscious cream cheese glaze or cinnamon frosting that adds extra indulgence without the fuss. With simple ingredients and straightforward steps, this cinnamon twist loaf is both approachable for beginners and rewarding for seasoned bakers.
Ingredients
Scale
Dough Ingredients
- 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
Cinnamon Sugar Filling
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
Cream Cheese Glaze
- 1 cup powdered sugar
- 4 tablespoons room temperature butter
- 3-4 tablespoons heavy cream
- 2 ounces cream cheese, softened
Cinnamon Frosting
- 4 tablespoons salted butter, room temperature
- 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
Instructions
- Proof Yeast: Combine warm water, dry active yeast, and granulated sugar in a mixer bowl. Let the mixture proof for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: Add salt and all-purpose flour to the yeast mixture. Mix using a dough hook or by hand until a smooth dough forms. Turn the dough out onto a floured surface and cover it; let it rise for 10 minutes to slightly rest and relax.
- Roll and Fill Dough: Roll the rested dough into a 10×12 inch rectangle. Brush the surface evenly with melted butter. Sprinkle the cinnamon sugar mixture uniformly over the buttered dough.
- Form the Roll: Starting from one long edge, roll the dough lengthwise tightly, similar to creating cinnamon rolls, making a loaf shape.
- Prepare for Twisting: Place the rolled dough onto a parchment-lined baking sheet. Using a sharp knife, cut the roll down the center lengthwise, leaving one end attached to hold the twist together. Twist the two dough ropes over each other gently and tuck the ends underneath the loaf to secure.
- Second Rise: Cover the twisted loaf and let it rise for 20 minutes. During this time, preheat your oven to 375°F (190°C).
- Bake: Bake the loaf in the preheated oven for 23-25 minutes or until the loaf turns lightly golden on top and bakes through.
- Cool and Glaze: Allow the cinnamon twist loaf to cool for 10-15 minutes before drizzling with your choice of cream cheese glaze or cinnamon frosting for a sweet finishing touch.
Notes
- Ensure the water is warm, not hot, to avoid killing the yeast.
- Proofing the yeast properly is essential for a good rise in the dough.
- For extra flavor, use a mix of brown and white sugar in the filling.
- Allowing the dough to rest before rolling makes it easier to work with.
- If desired, sprinkle additional cinnamon or sugar on top before baking for a crusty finish.
- The glaze and frosting recipes can be used interchangeably or combined for even more flavor.
- Store leftover cinnamon twist loaf in an airtight container for up to 3 days, or freeze for longer storage.
