Cinnamon Roll Twist Bread: A Delicious Twist on a Classic

Calling all cinnamon roll lovers! This Cinnamon Roll Twist Bread takes the flavors you adore and transforms them into a visually stunning and incredibly satisfying treat.

Imagine the soft, pillowy dough of a cinnamon roll swirled with a gooey brown sugar and cinnamon filling – that’s the magic you’ll experience with this recipe.

Beyond the Ordinary Cinnamon Roll

This recipe elevates the classic cinnamon roll by braiding the dough filled with a rich cinnamon and brown sugar mixture. The final result is a beautiful swirl that exposes the delicious filling and adds a touch of elegance to this breakfast treat.

Simple Ingredients, Heavenly Results

The beauty of this Cinnamon Roll Twist Bread lies in its use of everyday ingredients. You don’t need any hard-to-find items to create this masterpiece.

For the Dough:

• 3⅔ cups all-purpose flour (plus more for dusting)
• ¼ cup granulated sugar
• 1 tsp salt
• ½ cup warm milk
• ⅓ cup warm water
• 1 tbsp vanilla extract
• ¼ cup unsalted butter, melted
• ¼ cup plain yogurt
• 2 ¼ tsp Active Dry Yeast

For the Filling:

• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• 1 tbsp cinnamon powder

For the Glaze:

• ¼ cup milk
• ⅛ cup maple syrup

Step-by-Step to Deliciousness

1. Activate the Yeast: In a large mixing bowl, combine warm water and yeast. Let it sit for 3-4 minutes until foamy.
2. Combine Wet Ingredients: Add warm milk, yogurt, sugar, and melted butter to the yeast mixture and mix well.
3. Build the Dough: Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Overnight Proof: Once risen, transfer the dough to a greased container, cover with a lid, and refrigerate for 8-12 hours.
6. Prepare the Filling: Cream together softened butter, brown sugar, and cinnamon powder to create a paste.
7. Shape the Bread: Roll out the chilled dough into a large rectangle. Spread the filling evenly over the dough, leaving a ½-inch border around the edges. Roll the dough into a log and pinch the ends to seal. Cut the log in half lengthwise, leaving one end intact. Braid the two halves together and form a coil or circle shape.
8. Second Rise: Transfer the shaped dough to a baking pan lined with parchment paper. Brush the top with the reserved cinnamon paste and a glaze made from milk and maple syrup. Cover the dough and let it rise for another hour.
9. Bake and Enjoy! Preheat your oven to 330°F (165°C) and bake the bread for 35-40 minutes, or until golden brown. Let the bread cool slightly before serving. Enjoy warm with a dusting of powdered sugar or your favorite icing.

Tips & Variations

• For a richer flavor, substitute brown butter for the regular butter in the dough.
• Don’t have maple syrup? You can use powdered sugar mixed with milk for a simple glaze.
• Feeling adventurous? Add chopped nuts or raisins to the filling for a delightful twist.
• Want to experiment with different flavors? Try substituting brown sugar with another type of sugar, like coconut sugar or granulated sugar, for a slightly different taste profile.
• For a vegan option, use vegan butter, plant-based milk, and yogurt alternatives in the dough. You can also find vegan cream cheese frosting to replace the traditional cream cheese icing.

This Cinnamon Roll Twist Bread is a guaranteed crowd-pleaser, perfect for sharing with family and friends.

So, the next time you’re craving a delicious and impressive breakfast treat, give this recipe a try!

With its easy-to-follow instructions and overnight proofing method, this recipe is achievable for bakers of all experience levels.

I hope you enjoy this beautiful and flavorful twist on the classic cinnamon roll!

Cinnamon Roll Twist Bread

Sarah

This recipe creates a beautiful Cinnamon Roll Twist Bread, perfect for breakfast, brunch, or a sweet afternoon snack. Made with a simple dough and a decadent filling, it's surprisingly easy to prepare thanks to overnight proofing in the refrigerator.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Breakfast

Cuisine American

Calories 400 kcal

Ingredients

  

Dough

• 3 +2/3 cups all-purpose flour 440g plus more for dus9ng
• 1/4 cup granulated sugar 50g
• 1 tsp salt
• 1/2 cup warm milk 120ml (Unsweetened almond milk or
• any other milk of your choice)
• 1/3 cup warm water
• 1 tbsp vanilla extract 15mL
• 1/4 cup unsalted buHer 60ml, melted. (vegan buHer or
• any buHer of your choice)
• 1/4 cup plain yogurt 60g (Unsweetened almond yogurt or
• any other milk of your choice)
• 2 +1/4 tsp Ac9ve Dry Yeast (8g)

Filling:

• 1/2 cup unsalted buHer soP (120g) (vegan buHer or any
• buHer of your choice)
• 1/2 cup light brown sugar 100g
• 1 tbsp cinnamon powder

Glaze:

• 1/4 cup milk 60ml (Unsweetened almond milk or any other milk of your choice)
• 1/8 cup maple syrup 30g

Instructions

 

For the dough:

• In a large mixing bowl combine warm water and yeast, let it sit for 3-4 minutes.
• Then add warm milk, yogurt, and sugar, and mix to combine using a dough hook.
• Add all-purpose flour, salt and melted buAer and mix on medium speed unBl dough is smooth and pulls cleanly away from the boAom and sides of bowl, 5 to 7 minutes.
• Stretch and fold the dough. Apply some water or oil on your hands and stretch and fold the dough in the bowl by folding the edges over to the center, one edge at a Bme.
• Cover with plasBc wrap and let the dough rest for 1 hour, the dough should almost double in size.
• At this point, the dough should feel quite soK and less sBcky since it slowly builds gluten strength and becomes airy from rising.
• Proof the dough overnight.
• Transfer the dough into a lightly greased container and cover with a lid.
• Leave it in the refrigerator overnight for 8 to 12 hours.

Prepare the filling

• Mix buAer, brown sugar and cinnamon and whisk into a paste (reserving one tablespoon of the paste).
• Shape the cinnamon roll twist bread.
• Transfer dough to a floured surface and roll into a rectangular measuring approximately 20 x 12-inches.
• Gently spread filling evenly on top, leaving ½-inch from each edge.
• Roll up the dough into a log and pinch the end edges to seal.
• Cut the log in half lengthwise using a knife, leaving 1-inch on one end intact.
• Braid the two halves by twisBng them together while keeping the cut sides with cinnamon filling exposed facing upwards.
• Pinch the ends together to form a coiled rope. Pull it together to form a circle and tuck two ends together in the middle.

Bake the bread

• Transfer to a parchment lined 9-inch round baking pan and brush the remaining spoonful of cinnamon paste on top.
• Brush milk- maple syrup glaze on the top and woven ends to seal the dough whenbaking.
• Cover the bread and let it rise unBl doubled, 1 hour.
• Preheat the oven to 330 F (165C) and bake for 35-40minutes. Serve with a sprinkle of icing sugar on top, or cream cheese icing.