Here’s a loaf that will make you twist and shout! Twisted Cinnamon Bread is knotted with sweet cinnamon sugar, so every slice is aromatic, warm, and joyful! You can even think of Twisted Cinnamon Bread as a cinnamon roll in loaf form, perfect for serving with just a pat of butter or perhaps some homemade icing to make it feel extra special. This is a twist on a traditional breakfast that can turn the whole day around before it’s even started!
Ingredients
For the dough:
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 1/2 teaspoons instant yeast
- 3/4 cup warm water, 105-115 degrees F
- 3 cups all-purpose flour, divided, plus more, to taste, for dusting a work surface
- 1/2 teaspoon salt
For the filling:
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, softened
Directions
Step 1 –Grease a 9×5-inch loaf pan. Set it aside.
Step 2 –Grease a large bowl. Set it aside.
Step 3 –In a small saucepan, stir the milk, 3 tablespoons of the granulated sugar, and 1/4 cup of the butter together. Heat the saucepan over low heat until the butter melts and the sugar dissolves.
Step 4 –Allow the milk mixture to cool to about 100-105 degrees F.
Step 5 –Pour the milk mixture into the bowl of a stand mixer and add the yeast and the warm water, stirring gently to combine.
Step 6 –Add the salt and 2 cups of the flour to the yeast mixture.
Step 7 –Using a dough hook, mix at low speed for about 1 minute.
Step 8 –While the mixer continues to churn, add 1 cup of the remaining flour, 1/2 cup at a time. Mix until the dough starts to clear the sides of the bowl, about 1 1/2 minutes.
Step 9 –Knead the dough on low speed until the dough is smooth, elastic, and slightly sticky to the touch, about 2 minutes.
Step 10 –Place the dough into the prepared greased bowl, turning it so it is completely coated in the grease.
Step 11 –Cover the dough with a clean dry kitchen towel. Set the bowl in a warm place and allow it to rise for about 25 minutes.
Step 12 –Using the extra flour, dust a work surface and turn the dough out onto the prepared surface.
Step 13 –Roll the dough into a 12×9-inch rectangle.
Step 14 –Stir the brown sugar, the remaining granulated sugar, the ground cinnamon, and the remaining softened butter together. Spread the filling over the dough rectangle.
Step 15 –Roll the dough up lengthwise, pinching to seal the seam.
Step 16 –Cut down the middle of the roll vertically, leaving one end connected.
Step 17 –Twist and braid the bread end over end. It should resemble something like a Celtic knot or challah bread.
Step 18 –Place the twisted loaf into the prepared loaf pan, tucking the ends under the loaf.
Step 19 –Cover the loaf pan with a clean kitchen towel and allow the dough to rise until the loaf is just reaching the top of the pan, about 20 minutes.
Step 20 –Preheat the oven to 350 degrees F.
Step 21 –Bake until the bread is cooked through, about 45-60 minutes. Use foil to cover the top of the bread if it browns too quickly.
Step 22 –Let the loaf cool in the pan for 15 minutes.
Step 23 –Transfer the loaf to a wire rack to finish cooling.
Step 24 –Serve.