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Cinnamon Twist Bread

Published: Sep 11, 2021 · Modified: Sep 27, 2021 by Kate · This post may contain affiliate links.

Cinnamon twist bread is a next-level cinnamon bread recipe. If you can make cinnamon rolls, then you can make this delicious cinnamon bread!

Loaf of cinnamon twist bread in a loaf pan.

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.

A loaf cinnamon twist bread with the end cut off

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 for cinnamon twist bread in dishes.

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.

Melted butter and warm milk in a saucepan.

Heat over low heat just until butter melts and sugar dissolves.

Cool to about 100-105 F.

Melted butter and milk in a large mixing bowl.

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.

Flour milk mixture and yeast in 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.

Cinnamon twist dough in a white mixing bowl.

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.

Rolled out cinnamon twist dough topped with cinnamon filling.

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.

Rolled up cinnamon twist bread cut down the middle.

Using a sharp knife, cut down the middle of the roll, leaving one end attached.

Two sides of cinnamon dough being twisted together.

Twist the bread end over end and place in prepared pan, tucking ends under the loaf.

Twisted loaf of cinnamon bread on a floured surface.

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.

Unbaked loaf of cinnamon twist bread in a loaf 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.

Loaf of cinnamon twist bread with two slices cut from it.

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.

Two slices of cinnamon twist bread next to a knife.

More cinnamon recipes!

If you’ve tried this cinnamon twist bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

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Originally published 11/17/17. Updated with new photos, tips, and information on 9/11/21.

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About Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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