Cinnamon Twist Bread is a tender, slightly sweet loaf that blends cinnamon and brown sugar inside a soft, fluffy dough. Topped with an optional crunchy cinnamon streusel, this bread is ideal for a cozy weekend breakfast, brunch, or a comforting dessert.
Think cinnamon rolls transformed into a single loaf — that’s the idea behind this cinnamon twist bread. The dough is enriched and soft, the filling is a simple mixture of softened butter, brown sugar, and cinnamon, and the optional topping adds a delightful crunch.
This recipe is a streamlined version of an older favorite, simplified so it’s easier to prepare without sacrificing flavor. It bakes up into a beautiful twisted loaf with a tender crumb and a pronounced cinnamon swirl.
Substitutions
- Flour: Bread flour provides extra gluten for a slightly chewier structure and better rise. All-purpose flour will work if that’s what you have on hand.
- Dairy: Heavy cream gives extra richness and a very soft crumb. You can substitute milk or water, but expect a slightly drier loaf with lower-fat liquids. Non-dairy milks may be used, though results can vary.
- Yeast: Either instant yeast or active dry yeast can be used; adjust activation if using active dry yeast according to package directions.
Variations
While cinnamon-sugar is classic for a sweet loaf, this twist bread works well with savory fillings too. If you choose a savory version, reduce the dough sugar to about 1 teaspoon.
- Pesto: Spread pesto as the filling and top with shredded Parmesan for a flavorful, savory twist.
- Jalapeño Cheddar: A favorite — sharp cheddar and pickled jalapeños create a spicy, cheesy loaf.
- Pepperoni and Cheese: Layer pepperoni and mozzarella for a pizza-style bread that’s great warm.
Equipment
Helpful tools for this recipe:
- Measuring cups and spoons, a whisk, and a bench scraper or knife.
- 9×5-inch metal loaf pan.
- Sheet pan to catch any overflow and protect the oven.
- Stand mixer with a dough hook for easy mixing and kneading; the dough can also be kneaded by hand.
- Kitchen scale for precise measurements (optional but useful).
Tips
- Protect the oven: Set the loaf pan on a foil-lined baking sheet to catch drips and prevent the bottom from over-browning.
- Use parchment: Lining the pan with parchment makes it easier to remove the loaf and simplifies cleanup.
- Topping options: If you prefer, skip the crunchy topping and finish the loaf with a simple vanilla glaze once it’s cooled slightly.
Storage
Room temperature: Store slices in a paper bag or an airtight container for 2–3 days.
Refrigerator: Keeps for 4–5 days when wrapped or stored in an airtight container.
Freezer: Wrap the cooled loaf tightly in plastic wrap and then foil. Thaw at room temperature and warm gently in a low oven if desired.
Doubling the Recipe
Rather than doubling ingredients in a single batch, it’s best to make two separate loaves and measure ingredients individually for each. This ensures consistent dough handling and baking.
Make Ahead
You can prepare the dough ahead of time. Place the dough in a greased bowl, cover tightly, and refrigerate up to 12 hours. When ready to bake, bring the dough to room temperature and allow it to rise for 1–2 hours before shaping and finishing.
Troubleshooting: Dough Didn’t Rise
This enriched dough can be slower to rise. Common reasons for poor rise:
- Expired yeast: Check the yeast date; dead yeast won’t leaven the dough.
- Too cool: A warm draft-free spot speeds rising. Aim for a slightly warm environment.
- Liquid too hot: Liquids above about 120°F can kill yeast. Warm to around 110°F for best results.
Other Bread Recipes You’ll Love
- Italian Bread
- Rosemary Parmesan Bread
- Kalamata Olive Bread
- Cranberry Nut Bread
- Jalapeño Cheddar Bread
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Cinnamon Twist Bread
What You’ll Need
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)
- 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
- 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
How to Make It
To Make the Dough:
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In a stand mixer bowl, combine warmed heavy cream, warmed water, yeast, melted butter, and 1 tablespoon of the sugar. Let it sit 10–15 minutes until the mixture is foamy. Add the egg, the remaining sugar, salt, and 2 cups of the flour.
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Mix with a dough hook on low speed, then gradually add the remaining 1 cup of flour until the dough pulls away from the sides. Cover and let the dough double in size, about 1–2 hours.
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Grease a 9×5-inch loaf pan and set aside.
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After the dough doubles, punch it down, transfer to a lightly floured surface, and roll into a 9×15-inch rectangle.
To Make the Filling:
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Brush the softened butter evenly over the dough, sprinkle with brown sugar and cinnamon, then roll the dough up lengthwise like a cinnamon roll.
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Place the roll seam-side down and carefully cut it lengthwise into two pieces. Crisscross the pieces in the center to form an X, then continue crisscrossing and twisting to braid and shape the loaf. Pinch the ends closed and tuck them under. Transfer the shaped loaf to the prepared pan.
To Make the Cinnamon Topping (Optional):
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In a small bowl, mix the brown sugar, melted butter, flour, and cinnamon. Spoon the mixture over the shaped loaf and gently press it into the dough.
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Cover with a clean kitchen towel and let rise 30–45 minutes until puffy.
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Preheat the oven to 350°F (175°C). Bake the loaf 45–55 minutes, or until an instant-read thermometer inserted in the center reads about 190°F–200°F.
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Cool the bread in the pan 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Suggested Equipment
- Kitchen scale (optional)
- Stand mixer (optional)
- 9×5-inch loaf pan
Notes
Place the loaf pan on a foil-lined baking sheet to catch any spills while baking.
Nutrition
Meet Kim
Hi, I’m Kim Vargo. I enjoy making scratch dishes and nostalgic desserts that feel simple and satisfying. This cinnamon twist bread is one of those comforting recipes meant to be shared.
