Cinnamon Twist Bread
Servings: 10 Servings
Ingredients
For the Bread:
- ½ cup (120 ml) heavy cream warmed to 110°F
- ⅓ cup (80 ml) water warmed to 110°F
- 2 ¼ teaspoons yeast 1 standard packet (instant or active dry yeast)
- ⅓ cup (67 g) granulated sugar divided
- ¼ cup (57 g) unsalted butter melted and cooled
- 1 large egg at room temperature
- 1 teaspoon salt
- 3 cups (390 g) bread flour divided
For the Filling:
- 3 tablespoons (43 g) unsalted butter softened so that it’s spreadable
- ½ cup (100 g) light brown sugar
- 2 teaspoons ground cinnamon
Optional: For the Cinnamon Topping:
- ½ cup (100 g) light brown sugar
- 2 tablespoons (28 g) unsalted butter melted
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
Instructions
To Make the Dough:
- In a stand mixer bowl, combine heavy cream, water, yeast, butter, and 1 tablespoon of sugar. Let it sit for 10-15 minutes, then add the egg, remaining sugar, salt, and 2 cups of flour.½ cup (120 ml) heavy cream, ⅓ cup (80 ml) water, 2 ¼ teaspoons yeast, ¼ cup (57 g) unsalted butter, 1 large egg, 1 teaspoon salt
- Use a dough hook on low speed to combine, then gradually add the remaining 1 cup of flour. Cover and let the dough double in size, approximately 1-2 hours.
- Grease a 9x5-inch loaf pan. Set aside.
- After the dough doubles, punch it down and transfer it to a lightly floured surface. Roll it into a large 9x15-inch rectangle.
To Make the Filling:
- Brush softened butter on the dough, sprinkle with brown sugar and cinnamon, then roll up from one of the long sides like cinnamon rolls.3 tablespoons (43 g) unsalted butter, ½ cup (100 g) light brown sugar, 2 teaspoons ground cinnamon
- Place the dough seam side down and use a sharp knife to cut it lengthwise, creating two separate pieces. Criss cross the dough in the center to form an "X" shape.
- Continue braiding the bread by criss crossing it. Carefully twist the bread several times, then pinch the outer ends closed. Place the dough in the prepared loaf pan and tuck the ends under.
To Make the Cinnamon Topping:
- Optional: In a small bowl, mix the brown sugar, melted butter, flour, and cinnamon. Spoon the mixture over the dough and gently press it down.½ cup (100 g) light brown sugar, 2 tablespoons (28 g) unsalted butter, 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon
- Cover the bread with a clean kitchen towel and let it rise for another 30-45 minutes until puffy.
- Preheat the oven to 350°F and bake for 45-55 minutes, or until the bread reaches about 190°F-200°F on an instant read thermometer.
- Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack. Allow it to cool completely before slicing.
- Scroll up and see the post for tips, substitutions, variations, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Place the loaf pan on a foil lined baking sheet to catch any spillage or drips.
Nutrition Facts
Cinnamon Twist Bread
Serving Size
1 slice
Amount per Serving
Calories
390
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
57
mg
19
%
Sodium
251
mg
11
%
Potassium
100
mg
3
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
6
g
12
%
Vitamin A
520
IU
10
%
Vitamin C
0.1
mg
0
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
