Cinnamon twist bread is a next-level cinnamon bread recipe. If you can make cinnamon rolls, then you can make this delicious cinnamon bread!
When it comes to comfort food, it’s hard to beat fresh bread. Unless, of course, it’s fresh-baked cinnamon bread is full of buttery cinnamon sugar filling.
That’s exactly what this cinnamon twist bread is. It’s basically cinnamon rolls 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 right above – just ignore my not-so-flattering kitchen light).
Really, if you can roll up cinnamon rolls, you can make this bread.
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 also made this cinnamon twist bread recipe with the busy holiday season in mind.
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. So you can make this bread (and enjoy it) even faster.
More cinnamon recipes!
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Cinnamon Twist Bread
- 1/3 cup low-fat milk
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 1/2 teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 tablespoons cinnamon
- 1/4 cup butter softened
- 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, 1/2 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.