Description

This Easy and Fast Cinnamon Twist Loaf is a soft, fragrant bread swirled with cinnamon sugar and finished with a luscious glaze. Perfect for breakfast or an afternoon treat, this recipe is straightforward and quick to prepare, thanks to the brief rise times and simple techniques. The twisted design adds a beautiful homemade touch that impresses both family and guests.

Ingredients

Scale

Dough

1 1/2 cups warm water
1 tablespoon dry active yeast
2 tablespoons granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons salted butter, melted

Filling

1/2 cup packed brown sugar
2 teaspoons cinnamon
2 tablespoons salted butter, melted (for brushing)

Glaze and Frosting Options

Glaze 1: 1 cup powdered sugar, 4 tablespoons room temperature butter, 3-4 tablespoons heavy cream, 2 ounces cream cheese (softened)
Frosting 2: 4 tablespoons salted butter (room temp), 2/3 cup powdered sugar, 1/2 teaspoon vanilla extract
Glaze 3: 2 cups powdered sugar, 2 tablespoons salted butter (room temp), 2 teaspoons vanilla extract, 2-4 tablespoons milk or heavy cream

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Instructions

Proof the Yeast: Combine warm water, dry active yeast, and granulated sugar in a mixer bowl. Let it rest for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
Make the Dough: Add salt and all-purpose flour to the yeast mixture. Mix using a stand mixer with a dough hook or by hand until a smooth dough forms. Turn the dough out onto a floured surface, cover it, and allow it to rise for 10 minutes.
Prepare the Cinnamon Filling: Roll the dough out into a 10 by 12-inch rectangle. Brush the surface evenly with melted butter. Sprinkle the cinnamon and brown sugar mixture over the buttered dough evenly.
Roll the Dough: Starting from the long side, roll the dough up tightly, similar to making cinnamon rolls, forming a log.
Twist the Dough: Place the rolled log onto a parchment-lined baking sheet. Cut the log lengthwise down the center, leaving one end attached so the two halves remain connected. Twist the two dough ropes together and tuck the ends underneath to secure the shape.
Second Rise: Allow the twisted loaf to rise for 20 minutes while you preheat the oven to 375°F (190°C).
Bake: Bake the loaf in the preheated oven for 23-25 minutes or until the top is lightly golden and cooked through.
Cool and Glaze: Let the loaf cool for 10-15 minutes on a wire rack before drizzling with your choice of glaze or frosting for a sweet finishing touch.

Notes

Ensure the water is warm (not hot) to activate yeast properly without killing it.
The second rise is short to keep the bread tender and light.
If you prefer a stronger cinnamon flavor, increase cinnamon to 3 teaspoons for the filling.
The glaze with cream cheese adds a tangy richness, while the vanilla frosting offers a smoother sweetness; choose your favorite.
Store any leftovers wrapped at room temperature for up to 2 days or refrigerate.