Cinnamon Twist Bread Recipe (2 Loaf)
Our homemade cinnamon twist bread recipe makes two beautiful loaves of soft, fluffy bread with sweet cinnamon swirls in every bite.
Servings 32 16 per loaf
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Ingredients
Bread
- ⅓ cup water
- 1⅓ cups milk divided
- 6 cups bread flour divided
- 4½ tsp active dry yeast (2 packets)
- ¼ cup granulated sugar
- ¼ cup honey
- ½ cup butter diced
- 2 tsp salt
- 2 eggs
Filling Ingredients
- ⅔ cup butter softened
- 4 tsp cinnamon
- ⅔ cup brown sugar packed
Cream Cheese Glaze
- ¾ cup cream cheese softened
- 2 tbsp butter softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tbsp milk if needed
Instructions
- In a small saucepan, whisk the water, 1/3 cup of milk and 1/4 cup of the flour together and cook over medium heat until you end up with a thick paste. Set aside to cool.
- In a large mixing bowl, stir the yeast with 2 1/2 cups of flour. Set aside for now.
- In a medium saucepan, combine the butter, 1 cup of milk, sugar, honey and salt. Heat on medium until the butter is just melted.
- Add the flour paste and 2 eggs and whisk together.
- Make a well in the flour yeast mixture and add the warm milk mixture. Stir until fully combined.
- Add the remaining flour 1/2 cup at a time until you get a soft, but slightly sticky dough.
- Place in a greased mixing bowl and cover with plastic wrap or a tea towel. Place the bowl in a warm draft-free area for one hour to rise or until doubled in size.
- Next, we’ll make the filling. In a small mixing bowl, stir together the butter, brown sugar, and cinnamon until fully combined and smooth.
- Once the dough has risen, punch it down and knead it for 4 to 5 minutes on a lightly floured surface. Divide the dough in half and shape each of them into a ball.
- Roll out one dough ball to approximately 12 inches by 18 inches square. Spread half of the cinnamon mixture in a thin layer over the top of the dough.
- Start rolling the dough on the long end into a tube with the cinnamon mixture inside.
- Using a sharp knife, slice the tube in half, leaving the top inch attached.
- Slowly twist the two sides together and pinch the ends together.
- Place the shaped bread on a baking sheet lined with parchment paper or a non-stick liner. Twist the ends into a desired shape. Repeat step 10 to 14 with the other ball of dough. You will get 2 loaves of bread with this recipe.
- Cover both loaves and allow them to rise on the baking sheet for an additional 45 minutes.
- Preheat the oven to 350 °F.
- Bake each loaf for 30 minutes or until the bread is golden brown in colour. Cool for 10 minutes before removing from the pan.
- While the bread is cooling, make the cream cheese glaze.
- In a medium mixing bowl, beat the cream cheese and butter until smooth.
- Add the vanilla and the powdered sugar and continue beating. If needed, add 1-2 tablespoons of milk to get the consistency that you would like.
- Drizzle the glaze over the warm bread and serve.
Notes
Because this is a cut dough, some of the filling will leak out during baking. This is completely normal and expected. Any leaked filling will just fall off the bread when you remove it from the baking tray.
• Store leftovers in an airtight container or bag on the counter for 3 days. The bread will go stale before it goes bad. If it is a little stale, warm the bread in the microwave for 10-15 seconds.
• This bread can be frozen after baking. Store in an airtight container for up to 3 months. To eat, thaw on the counter and warm slightly before serving.
• You can add raisins or nuts to this dough. If wanted, add the raisins to the dough just after you combine all the flour and before the first rise.
• When adding the flour, if the dough gets too tough to stir with a spoon, use your hands. I find it a lot easier.
• Store leftovers in an airtight container or bag on the counter for 3 days. The bread will go stale before it goes bad. If it is a little stale, warm the bread in the microwave for 10-15 seconds.
• This bread can be frozen after baking. Store in an airtight container for up to 3 months. To eat, thaw on the counter and warm slightly before serving.
• You can add raisins or nuts to this dough. If wanted, add the raisins to the dough just after you combine all the flour and before the first rise.
• When adding the flour, if the dough gets too tough to stir with a spoon, use your hands. I find it a lot easier.
Nutrition
Calories: 242kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 333IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 0.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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