Easy Cinnamon Twist Loaf
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The final recipe in our Spring brunch lineup is the irresistibly delicious Easy Cinnamon Twist Loaf. This recipe takes the beloved flavors and techniques of cinnamon rolls and transforms them into a show-stopping braided loaf that’s perfect for sharing. The process starts out just like cinnamon rolls—you make the soft, fluffy dough, spread the sweet cinnamon filling, and roll it into a log. However, instead of slicing the log into individual rolls, you’ll cut it lengthwise to reveal the beautiful layers of cinnamon-sugar filling.
After slicing the log lengthwise, the two halves are gently braided together, creating a gorgeous twist pattern that looks elegant and allows the swirls of cinnamon filling to peek through. As it bakes, the loaf turns a beautiful golden brown, making it just as visually impressive as it is delicious. If a little filling spills onto the baking pan during baking, don’t worry! Simply use a spoon to scoop it up and drizzle it back over the loaf for an extra touch of sweetness.
To finish the loaf, top it with a generous layer of vanilla frosting, adding the perfect balance of creamy sweetness. My family absolutely LOVES frosting, so I like to make sure there’s plenty to go around! However, if you prefer a different topping, feel free to use less frosting or try a glaze or cream cheese frosting instead. The result is a versatile and irresistible treat that’s easy to customize to your taste.
This loaf tastes incredible, looks elegant, and is a perfect centerpiece for any brunch table. This recipe is sure to delight your guests and close out Spring brunch week on a high note!
Ingredients for Fast Cinnamon Twist Loaf
- WARM WATER
- ACTIVE DRY YEAST
- SUGAR
- ALL-PURPOSE FLOUR
- SALT
- BUTTER
- BROWN SUGAR
- CINNAMON
- POWDERED SUGAR
- VANILLA
- MILK OR HEAVY CREAM
Instructions for Easy Cinnamon Twist Bread
Activate the Yeast: In the bowl of a stand mixer, combine warm water, yeast, and sugar. Mix gently and let it sit for about 5-10 minutes until the mixture 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 rise for about 10 minutes.
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.
Roll and Shape the Dough: Starting from the long edge 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.
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 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 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 adding frosting. In a bowl, beat all of the frosting ingredients together. Spread the frosting over the loaf, allowing it to seep into the grooves of the twisted loaf.
Frequently Asked Questions
What type of bread flour works best for this Easy Cinnamon Twist Loaf recipe?
All-purpose flour works perfectly for this recipe, but you can also use bread flour for a chewier texture.
Can I make this loaf ahead of time?
Yes, you can assemble the loaf and refrigerate it overnight before baking. Let it come to room temperature for about 30 minutes before placing it in the oven.
What’s the best way to reheat leftovers?
Reheat individual slices in the microwave for about 10 seconds or in a 300°F oven for a few minutes. This will refresh the softness of the loaf while keeping its flavor intact.
Can I freeze the loaf?
Absolutely! Once baked and cooled, wrap the loaf tightly in plastic wrap and store it in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature and reheat before serving. Then frost with the frosting.
Can I use a different filling?
Yes, you can customize the filling by adding nuts, raisins, or even a drizzle of caramel. You can also swap the cinnamon-sugar mixture for something like chocolate spread or fruit preserves.
How do I ensure the dough rises properly?
Use warm (not hot) water to activate the yeast, and proof the dough in a warm, draft-free area. Preheating your oven to 170°F and then turning it off is a great trick for creating the perfect environment for rising.
How do I keep this Easy Cinnamon Twist Loaf soft and moist?
Allow the loaf to cool for about 10 minutes before adding frosting. Cover it tightly with plastic wrap or store it in an airtight container once completely cool to retain its softness.
FOR MORE RECIPES LIKE THIS, TRY:
- Apple Pie Cinnamon Rolls
- Quick Biscoff Cinnamon Rolls
- Melt in Your Mouth Pecan Rolls
- Cinnamon Crescent Twists
Easy 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:
- 2 Tbsp butter melted
- ½ cup brown sugar packed
- 2 tsp cinnamon
Frosting:
- 2 cups powdered sugar
- 2 Tbsp butter room temp
- 2 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.
- 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.
- 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. Spread the frosting over the loaf after it has cooled for about 10 minutes. It will melt onto the twist and create a sweet and delicious topping!
Nutrition
This recipe is adapted from Handmade Farmhouse.
