Cinnamon roll twist bread is a fun play on a classic homemade cinnamon roll recipe. If you love cinnamon rolls then you are going to love this bread.
It reminds me of a cool edible wreath that you might hang on the door during the holidays. But let’s not do that, let’s eat it! This fun and tasty cinnamon roll twist bread is quite easy to make using the same cinnamon rolls dough recipe. All you wind up doing is shaping it a bit differently.
Whenever I am done making it, I always think twice about cutting into because it looks so awesome, but then the amazing aroma, is too much, and I dive in for a slice. It is so simple to make if I can do it you can do it. Let’s get baking!
Ingredients
- 2¾ cups all-purpose flour or bread flour 340 to 350 g
- ¼ cup sugar 56 g
- 2 tbsp. unsalted butter 30 g
- 1 large egg
- 1 package instant yeast or 2¼ tsp. of active dry yeast (9 g)
- ½ cup water 118 ml
- ¼ cup milk 59 ml
- 1 tsp. salt 4 g
Filling
- 3/4 cup white granulated sugar 150g
- 3 Tbsp softened butter 45g
- 1 tbsp. ground cinnamon 15 g
Instructions
Add milk and water in a small bowl and heat to 105 to 115 F (40 to 44 C.) Add a teaspoon of the sugar along with the yeast. Set aside for about five to 10 minutes until the mixture gets foamy/frothy.
In a medium bowl combine the flour and the salt and set aside.
Then melt the butter, in the microwave or in a pot on the stovetop. Add the melted butter (make sure it isn’t very hot) to the activated yeast along with the rest of your sugar. Whisk to combine. Whisk in the egg to the yeast mixture.
Add the flour mixture one cup at a time. Mix with a wooden spoon or use a stand mixer with a dough hook. Eventually, the dough will come together and be tacky. You will have about 1/2 cup of flour mixture leftover.
Knead the dough for 8 to 10 minutes and add the remaining flour a little at a time as necessary to keep it from being too sticky. Add the dough to a bowl with a bit of oil or spray it with cooking spray. Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled.
After the dough has risen, roll it out on a floured surface into a 12-inch by 20-inch rectangle, it doesn't have to be exact. Then baste the top with softened butter.
Mix together the sugar and cinnamon and then evenly sprinkle it on the top. Then roll it up lengthwise fairly tight.
Cut the long snake-like dough lengthwise in half. Try not to cut all the way through at the top, start the cut about an inch away from the top. Then braid the dough and pinch the end. Curl each end together forming a circle or wreath shape. Cover loosely with plastic wrap and let the dough rise for an hour.
Preheat the oven to 375 F/190 C. Remove the plastic wrap and bake the bread for 20 to 25 minutes until nice and golden brown on top and crispy/crunchy. Remove the bread and allow it to cool for 10 to 15 minutes before slicing and serving. You may also add a glaze on top if you wish. Enjoy!
Find the FULL recipe here on my website.
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