Description

This Easy and Fast Cinnamon Twist Loaf is a deliciously soft and sweet bread featuring a cinnamon-sugar filling twisted into a beautiful shape. Perfect for breakfast or an afternoon treat, it’s topped with a buttery glaze or warm vanilla frosting for an extra indulgent touch. The dough is simple to prepare and rises quickly, making it an ideal recipe for both novice and experienced bakers looking for a quick cinnamon bread fix.

Ingredients

Scale

Dough

1 1/2 Cups Warm water
1 Tablespoon Dry active yeast (preferably SAF yeast)
2 Tablespoons Granulated sugar
3 1/2 Cups All purpose flour
1 Teaspoon salt

Filling

2 Tablespoons Salted butter, melted
1/2 Cup Packed brown sugar
2 Teaspoons Cinnamon

Buttery Glaze

1 Cup Powdered sugar
4 Tablespoons Room temperature butter
3–4 Tablespoons Heavy cream

Cream Cheese Frosting (optional)

2 Ounces Cream cheese, softened
4 Tablespoons Salted butter, room temperature
2/3 Cup Powdered sugar
1/2 Teaspoon Vanilla extract

Warm Vanilla Frosting (optional)

2 Cups Powdered sugar
2 Tablespoons Salted butter, room temperature
2 Teaspoons Vanilla extract
2–4 Tablespoons Milk or Heavy cream

Instructions

Proof the yeast: Combine the warm water with dry active yeast and granulated sugar in a mixer bowl. Stir gently and let it sit for about 5 minutes, or until the mixture becomes foamy, indicating the yeast is activated.
Make the dough: Add the salt and all-purpose flour to the yeast mixture. Mix on medium speed until the dough comes together and becomes smooth and elastic. If the dough is sticky, sprinkle additional flour as needed.
First rise: Turn the dough onto a floured surface and cover it with a tea towel. Let it rise for about 10 minutes to relax.
Roll and fill dough: Roll the dough out into a 10 by 12-inch rectangle. Brush the melted butter evenly over the surface. Sprinkle and evenly spread the brown sugar and cinnamon mixture over the buttered dough.
Shape the twist: Roll the dough lengthwise tightly like a cinnamon roll. Place the roll seam side down on a parchment-lined baking sheet. Using a sharp knife, cut a slice lengthwise down the center of the roll, stopping about 1/2 inch from one end to keep it attached. With the cut side facing up, twist the two dough ropes around each other, then tuck the ends underneath.
Second rise: Cover the twisted roll with a tea towel and let it rise for 20 minutes, allowing it to puff up and take a beautiful shape. Meanwhile, preheat your oven to 375°F.
Bake: Bake the cinnamon twist loaf in the preheated oven for 23 to 25 minutes, or until the surface is lightly golden brown.
Cool and glaze: Remove the loaf from the oven and allow it to cool slightly for 10 to 15 minutes. Prepare the buttery glaze by mixing powdered sugar, room temperature butter, and heavy cream until smooth. Pour the glaze over the warm loaf, allowing it to melt and infuse sweetness into the bread. Alternatively, you can frost with cream cheese frosting or warm vanilla frosting.

Notes

Make sure water is warm, not hot, to avoid killing the yeast.
Proofing the yeast properly ensures good rise in the dough.
You can substitute salted butter with unsalted butter plus a pinch of salt if needed.
For an extra rich flavor, try the cream cheese frosting or warm vanilla frosting as an alternative topping.
Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
Store leftovers in an airtight container; reheat gently before serving.
Adjust the cinnamon and sugar amount in the filling to taste if you prefer it more or less sweet.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: cinnamon twist loaf, cinnamon bread, quick bread recipe, sweet bread, breakfast bread, cinnamon sugar twist