Cinnamon twist bread is a next-level cinnamon bread recipe. If you can make cinnamon rolls, then you can make this delicious cinnamon bread!
It's hard to beat fresh-baked cinnamon bread that's full of buttery cinnamon sugar filling. That's exactly what this cinnamon twist bread is.
This bread is basically cinnamon rolls but in loaf-form. And what's better than that!
Since it's twist bread, it also makes a really pretty loaf of cinnamon bread. If you're looking for another version of this bread, check out my Braided Cinnamon Bread.
The twist is incredibly easy to do (check out the pictures just below). Really, if you can roll up cinnamon rolls, you can make this bread.
What makes this cinnamon bread so good?
The twist creates yummy pockets of cinnamon sugar deliciousness inside this bread. And the cinnamon sugar mixture that bakes on the top of the bread gets this caramelized crunch to it.
It's a pretty awesome combination of gooey, crunchy, cinnamon, and sugar!
I made this cinnamon twist bread recipe with the busy holiday season in mind. So each rise is less than 30 minutes, and the whole process - start to finish - takes about as long as the first rise on a traditional loaf.
That way, you can make this bread (and enjoy it) even faster.
Ingredients and substitutions
- Milk: I usually use 1% or 2% milk in this recipe. Whole milk or skim milk will also work.
- Granulated sugar
- Butter: I use salted butter. If using unsalted butter, increase the salt to ¾ teaspoon.
- Instant yeast: You can use an equal amount of active dry yeast. If using active dry yeast, let it sit for 5-10 minutes to let it proof before continuing with the recipe.
- Warm water: It's important that the water not be too hot. Hot water can kill the yeast, and then your bread won't rise. If you don't have a kitchen thermometer, the water should feel like warm bath water. If it's too hot for you, it's too hot for the yeast.
- All-purpose flour
- Salt
- Brown sugar: I use light brown sugar. Feel free to use dark brown sugar if you prefer.
- Ground cinnamon
How to make cinnamon twist bread
Grease a 9x5-inch loaf pan; set aside.
In a small saucepan, stir milk, sugar, and butter together.
Heat over low heat just until butter melts and sugar dissolves.
Cool to about 100-105 F.
Pour the milk mixture into the bowl of a stand mixer. If you don't have a stand mixer, you can mix this dough by hand. Just use a large mixing bowl.
Add the yeast and warm water. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute. If mixing by hand, add an additional 1-2 minutes of mixing time.
With the mixer still going, add remaining flour, ½ cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl. If mixing by hand, add an additional 1-2 minutes of mixing time.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. If mixing by hand, add 2-3 minutes of additional kneading time.
Place dough in a greased bowl, turning it to grease the top.
Cover the dough with a clean, dry dish towel. Let it rise in a warm place, free from draft, for about 25 minutes.
Turn the dough onto a floured surface, and roll into a 12x9-inch rectangle.
Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
Roll up lengthwise, pinching seam to seal.
Using a sharp knife, cut down the middle of the roll, leaving one end attached.
Twist the bread end over end and place in prepared pan, tucking ends under the loaf.
Cover the baking dish with the dish towel, and let the dough rise for about 20 minutes, or until the loaf is just reaching the top of the pan.
Meanwhile, preheat oven to 350 F. Bake at 45-60 minutes, or until the bread is ready. If the loaf is browning too quickly, tent with aluminum foil.
Let cool in pan for 15 minutes. Remove to wire rack to finish cooling.
Serving suggestions
This bread is great as-is and is fantastic served slathered with butter. This cinnamon bread makes wonderful toast and can even be used to make French toast.
Storage
The bread can be stored at room temperature in an airtight container for up to 4 days.
More cinnamon recipes!
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Cinnamon Twist Bread
Ingredients
Dough
- ⅓ cup milk
- 3 tablespoons granulated sugar
- ¼ cup butter
- 3 ½ teaspoons instant yeast
- ¾ cup warm water (105F – 115F)
- 3 cups all-purpose flour
- ½ teaspoon salt
Filling
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ cup butter (softened)
Instructions
- Grease a 9x5-inch loaf pan; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, ½ cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 25 minutes.
- Turn the dough onto a floured surface, and roll into a 12x9-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll up lengthwise, pinching seam to seal.
- Using a sharp knife, cut down the middle of the roll, leaving one end attached.
- Twist the bread end over end and place in prepared pan, tucking ends under the loaf.
- Cover the baking dish with the dish towel, and let the dough rise for about 20 minutes, or until the loaf is just reaching the top of the pan.
- Meanwhile, preheat oven to 350 F.
- Bake at 45-60 minutes, or until the bread is ready. If the loaf is browning too quickly, tent with aluminum foil.
- Let cool in pan for 15 minutes.
- Remove to wire rack to finish cooling.
Notes
- Milk: I usually use 1% or 2% milk in this recipe. Whole milk or skim milk will also work.
- Butter: I use salted butter. If using unsalted butter, increase the salt to ¾ teaspoon.
- Instant yeast: You can use an equal amount of active dry yeast. If using active dry yeast, let it sit for 5-10 minutes to let it proof before continuing with the recipe.
- Warm water: It's important that the water not be too hot. Hot water can kill the yeast, and then your bread won't rise. If you don't have a kitchen thermometer, the water should feel like warm bath water. If it's too hot for you, it's too hot for the yeast.
- Brown sugar: I use light brown sugar. Feel free to use dark brown sugar if you prefer.
- Nutrition values are estimates.
Nutrition Information
Originally published 11/17/17. Updated with new photos, tips, and information on 9/11/21.
Jackie
Delish, Have you tried making this into a pecan cinnamon bread with the sticky caramel we put on the homemade pecan rolls?
Kate
Hi! I haven't, but that sounds delicious!
Emily Hobbs
I made this for the first time yesterday. It is amazing and so easy compared to a couple of other recipes I have tried. Just what I was looking for! I do have a question, can you substitute buttermilk?
Kate
Thank you! I'm glad it worked out well for you! You can make an easy homemade buttermilk substitute. I have instructions for that here. You can even use nondairy milk to make the substitute if needed.
Sandra Weston
I don't understand what you mean by Twist the bread end over end. Do I just put one end of the loaf over the other? It's not making sense.
Kate
There's a picture on in the post that shows this step (hopefully that helps if you're more of a visual learner). You're going to take one side of the dough and place it over the other piece as you're just twisting the two pieces together.
Lauren
I've made this recipe 6 times and every time it has come out amazing!!
Kate
Yay!! Thank you for commenting!
dan
can i substitute almond milk?
Kate
I haven't tried using almond milk in this recipe, but I've had really good luck subbing almond milk in other bread recipes. Hope that helps!
Mary
My bread looked beautiful and tasted just as good. I’m making it again for company.
Kate
Thank you!
Tiffany Meier
Loved this recipe. Making again tonight following recipe and making a second loaf with cheese and jalapeno filling. Hoping is just as delicious as the cinnamon filling.
Kate
How fun! It sounds delicious! I hope it works out well for you! =)
Jennifer E
Great stuff! Great sweet bread!
Kate
Thank you so much!
Nancy
Is it possible to freeze or refrigerate before baking?
Kate
Hi! Unfortunately, I haven't tried freezing or chilling this bread before baking.
Betty Sims
It seems strange there is not an egg in this recipe! Is there a reason for that?? Thank you.
Kate
I didn't find that the dough needed an egg. I have several bread recipes that don't use eggs (and some that do), but I haven't found that I needed to add eggs to every dough. I hope that answers your question!
Tracy R
This recipe is just what I was looking for. There was an old farm store that closed down 10 years or so ago and they made a bread very similar to this and I’ve missed it so much. This is one of those recipes that you make for family and friends but never share the recipe. ?. I do recommend having a baking sheet underneath the loaf pan to prevent drippings.
Kate
Thank you for such a kind comment! I'm glad that you liked the bread, and yes, a baking sheet underneath can be a lifesaver. =)
amy h
Was the farm store in Copake NY?
Mich
I don't have a stand mixer. Would the dough be to hard to mix with a hand mixer ??
It looks so delicious !!
Thank you !
Kate
I'm not sure, and I'm hesitant to say that it would work because I wouldn't want it to burn out your hand mixer. I think I would stir it by hand just in case. Hope that helps!
Fay
Just made two loaves and it was gorgeous. Dropped it off at work as a treat and all the line cooks and servers lost their minds over it. Braided beautifully and some small tweaks I did took it over the top texture wise. Thank you! Great recipe, loved that you took the time to note ingredient temperatures.
Kate
Yay!! I'm so glad! Thank you! I'm glad that the temperatures were helpful. =) Thank you for coming back to comment!
Marie Buena Ayende
Thank you for sharing gonna try this...
Kate
Hope you like it! =)
Rob
If I could eat this everyday, I would. Amazing!
Kate
Thank you! I'm glad you enjoyed it! =)
Lenny
I made 2 small loafs from this recipe as a test during the holidays. They were amazing. After that success I ended up making about 15 loaves. Some were presents but I kept getting requests for more. I found that by making a smaller loaf I could get 2 out of this recipe. I did add extra butter and sugar to the cinnamon mix for a bit of a creamy sweet cinamon twist. Amazing. Thanks for the recipe.
Kate
Thank you so much! If you don't mind, what size loaves do you make? Thanks for much for commenting!