Apple Cinnamon Twist Loaf
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Fall is just around the corner, and that means it’s time to cozy up with all things apple! This week, I’m sharing a lineup of delicious apple recipes to help you welcome the season in the sweetest way. First up is a comforting favorite with a seasonal twist: Apple Cinnamon Twist Loaf. If you’ve tried my original Cinnamon Twist Loaf, this version builds on that beloved base with the warm, juicy goodness of sautéed apples.
To make this loaf extra special for autumn, I added diced apples cooked gently in butter and cinnamon—they’re layered right over the cinnamon filling, adding bursts of flavor and a tender texture that feels like fall in every bite. The apples melt into the swirls of dough, creating a beautiful marbled effect and a flavor that’s both nostalgic and fresh. And instead of a thick frosting, I opted for a lighter drizzle-style glaze that flows over the loaf like a ribbon of sweetness, letting the apple and cinnamon shine through.
Whether you’re baking for a crisp weekend morning or prepping for a cozy gathering, this loaf is a delicious way to celebrate the season. Stay tuned for more apple-inspired recipes coming your way this week!
Ingredients for Apple Cinnamon Twist Loaf
- WARM WATER
- ACTIVE DRY YEAST
- SUGAR
- ALL-PURPOSE FLOUR
- SALT
- APPLE
- BUTTER
- BROWN SUGAR
- CINNAMON
- POWDERED SUGAR
- VANILLA
- MILK OR HEAVY CREAM
Instructions for Cinnamon Apple Twist Bread
Activate the Yeast: In the bowl of a stand mixer, combine warm water, yeast, and sugar. Mix gently and let the mixture sit for about 5-10 minutes, until it becomes foamy. This step ensures the yeast is active and ready to give your bread its fluffy rise.
Prepare the Dough: Add salt and 3 ½ cups of flour to the yeast mixture. Using the dough hook attachment, mix on medium speed until the dough comes together and becomes smooth and elastic. If needed, scrape down the sides of the bowl to incorporate all the flour. Cover the bowl with a clean tea towel and let the dough rest for about 10 minutes.
Cook the Apple: Meanwhile, add the diced apple to the skillet along with 1 Tbsp of butter. Cook for a couple of minutes until the butter is melted. Sprinkle in the 1/2 tsp cinnamon and continue cooking until just slightly tender. Remove from the heat.
Roll Out the Dough: Lightly spray your work surface with non-stick cooking spray to prevent sticking. Turn the dough out onto the surface, and spray the top of the dough as well. Roll it using a rolling pin into a 10×12-inch rectangle, ensuring an even thickness for uniform baking.
Add the Filling: Brush the entire rectangle of dough with melted butter. In a small bowl, mix together the cinnamon and brown sugar until combined, then sprinkle the mixture evenly over the buttered dough. Leave a 1-inch border along one long edge of the rectangle uncovered to help seal the roll. Sprinkle the cooked apple over the sugar mixture.
Roll and Shape the Dough: Starting from the long side opposite the uncovered border, roll the dough tightly into a log. Pinch the seam to seal the roll securely. Place the roll on a baking sheet or rimmed cookie sheet. I recommend using a parchment-lined baking sheet for easy clean up.
Let’s do the Twist
Create the Twist: Using a pastry knife or a sharp knife, make a slice down the center of the roll lengthwise, cutting it in half but leaving about ½ inch of one end attached. Turn the cut sides upward to reveal the layers of cinnamon filling. Gently twist the two halves together, keeping the cut sides facing up, and tuck the ends under to secure.
Proof the Loaf: Preheat your oven to 170°F, then turn it off. Cover the twisted loaf with a flour sack towel and place it in the warm oven to let the dough rise for 20 minutes. This step gives the loaf a warm place for the dough to rise and develop its soft texture.
Bake to Perfection: Remove the loaf from the oven and preheat the oven to 375°F. Bake the loaf in a 375°F oven for 23-25 minutes, or until it’s lightly golden and cooked through. Your kitchen will smell amazing as it bakes!
Cool and Frost: Allow the loaf to cool for about 10 minutes before drizzling with the frosting. In a bowl, beat all of the frosting ingredients together. You want it to be a consistency that you can drizzle with. Drizzle glaze over the loaf. Allow to cool a little bit more to let the frosting set.
Frequently Asked Questions
Can I use any type of apple for this recipe?
Yes! Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work beautifully. They hold their shape during cooking and balance the sweetness of the loaf.
Do I need to peel the apples before cooking them?
Peeling is recommended for a smoother texture, but if you prefer a more rustic feel, you can leave the skins on—just dice them finely.
Can I make this loaf ahead of time? Absolutely. You can bake it a day in advance and store it covered at room temperature. For longer storage, wrap tightly and rplace in the refrigerator for up to 3 days, or freeze the unglazed bread for up to 2 months.
Can I use store-bought dough instead of homemade?
Yes, you can use frozen bread dough or refrigerated pizza dough in a pinch. Homemade dough gives the best flavor and texture, but shortcuts work well for busy days.
How thin should the frosting be?
For this loaf, a drizzle-style glaze works best—thin enough to pour but thick enough to cling. If it runs too much, add a bit more powdered sugar to adjust.
Can I add nuts or raisins to the filling?
Definitely! Chopped pecans, walnuts, or golden raisins make lovely additions. Just keep mix-ins to about ½ cup total to avoid overfilling.
How do I know when the loaf is fully baked?
The top should be golden brown, and a skewer inserted into the center should come out clean. If the top browns too quickly, tent with foil during the last 10–15 minutes.
FOR MORE RECIPES LIKE THIS, TRY:
Apple Cinnamon Twist Loaf
Real Mom Kitchen
Ingredients
Dough:
- 1 ½ cups warm water
- 1 Tbsp active dry yeast
- 2 Tbsp sugar
- 3 ½ cups all-purpose flour
- 1 tsp salt
Filling:
- 1 Tbsp butter
- 1 medium apple peeled and diced
- ½ tsp cinnamon
- 2 Tbsp butter melted
- ½ cup brown sugar packed
- 2 tsp cinnamon
Frosting:
- 1 ½ cups powdered sugar
- 1 ½ Tbsp Tbsp butter room temp
- 1 ½ tsp vanilla extract
- 2-4 Tbsp milk or heavy cream
Instructions
- In the bowl of a stand mixer, combine warm water with yeast and sugar. Mix and allow to proof for about 5 minutes or until foamy.
- Add the salt and 3 1/2 cups flour to the bowl. Mix on medium speed with the dough hook until well combined. Dough should be smooth and elastic. Allow to rise covered with a tea towel for about 10 minutes.
- Meanwhile, add the apple with !tbsp butter to a skillet. Cook for a couple of minutes until butter is melted. Sprinkle with 1/2 tsp cinnamon and cook until apples arre slightly tender. Remove from heat and set aside.
- Spray non stick cooking spray on your work space and turn out the dough. Spray the top of the dough with non-stick spray. Roll the dough out into a 10×12 rectangle. Brush rectangle with melted butter.
- In a small bowl, mix the cinnamon and brown sugar together. Then sprinkle over the dough and spread out evenly the dough, leaving 1 inch on a long edge of the dough uncovered. Sprinkle the cooked apple over the subar mixture.
- Roll dough toward the uncovered edge like you’re making cinnamon rolls. Pinch the dough to seal the seam.
- Place the roll to a baking sheet. With a pastry knife or sharp knife make a slice down the center of the roll slicing it in half, but leave about a 1/2 inch attached at one end. Cut side up, twist dough ropes and tuck ends under.
- Preheat oven to 170 degrees and then turn off. Cover with a flour sack towl and place in the oven to rise for 20 minutes. Remove from the oven.
- Bake at 375° for 23-25 minutes or until lightly golden. Allow to cool for 10 or so minutes before adding frosting.
- For the frosting: Mix ingredients together until thin enough to drizzle. Drizzle the frosting over the loaf after it has cooled for about 10 minutes. Allow to cool for a few more minutes so the frosting can set.
Nutrition
This recipe is adapted from Handmade Farmhouse.
