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Cinnamon Roll Twist Bread

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.
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Prep Time 10 minutes
Cook Time 1 hour
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.