Introduction

This Easy and Fast Cinnamon Twist Loaf is a delightful treat that’s perfect for breakfast or an afternoon snack. Soft, buttery, and packed with cinnamon sugar, it’s simple enough for any home baker to master and impressive enough to share with family and friends.

Three cinnamon twist breads are placed closely on a black wire cooling rack over a white marbled surface. Each bread has multiple twisted layers showing a mix of light golden-brown dough and darker cinnamon filling in smooth swirls. The twisted layers create a soft, fluffy texture with a shiny glaze glistening on top. A pale wooden spoon rests on a folded gray cloth beside the rack, adding a simple kitchen feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups warm water
1 tablespoon dry active yeast (SAF yeast preferred)
2 tablespoons granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
Filling:
2 tablespoons salted butter, melted
1/2 cup packed brown sugar
2 teaspoons cinnamon
Buttery glaze:
1 cup powdered sugar
4 tablespoons room temperature butter
3-4 tablespoons heavy cream
Cream cheese frosting (optional):
2 ounces cream cheese, softened
4 tablespoons salted butter, room temperature
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
Warm vanilla frosting (optional):
2 cups powdered sugar
2 tablespoons salted butter, room temperature
2 teaspoons vanilla extract
2-4 tablespoons milk or heavy cream

Instructions

Step 1: In a mixer bowl, combine the warm water, dry active yeast, and granulated sugar. Stir gently and allow the mixture to proof for about 5 minutes, until it becomes foamy.
Step 2: Add the salt and all-purpose flour to the yeast mixture. Mix on medium speed until the dough is smooth and elastic, about 5-7 minutes.
Step 3: Turn the dough onto a floured surface and cover with a tea towel. Let it rise for 10 minutes. If the dough feels sticky, sprinkle a little flour on top.
Step 4: Roll the dough into a 10×12 inch rectangle. Brush the melted butter evenly over the surface.
Step 5: Mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
Step 6: Roll the dough lengthwise tightly, like you would for cinnamon rolls, and place the roll seam side down on a parchment-lined baking sheet.
Step 7: Using a sharp knife, cut a slice down the center of the roll, leaving about a 1/2 inch attached at one end. With the cut side up, twist the two ropes of dough together and tuck the ends underneath.
Step 8: Cover the shaped dough with a tea towel and allow it to rise for 20 minutes while you preheat the oven to 375°F (190°C).
Step 9: Bake the loaf for 23-25 minutes, or until it turns lightly golden.
Step 10: Allow the loaf to cool for 10-15 minutes before glazing.
Step 11: For the buttery glaze, mix powdered sugar, room temperature butter, and heavy cream until smooth. Drizzle over the warm loaf so it melts into the twists.
Optional: For cream cheese frosting, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar, then whip until creamy. Spread on the warm (not hot) loaf.

Tips & Variations

Use SAF yeast for reliable rising and a light texture.
If you prefer a sweeter topping, try the thick cream cheese frosting instead of the buttery glaze.
Allow the dough to rest and rise properly for the best shape and softness.
You can swap brown sugar filling for a mix of white sugar and cinnamon if preferred.
For a festive touch, add chopped nuts or raisins in the filling before rolling.

Storage

Store the cinnamon twist loaf in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap tightly and freeze for up to 2 months. Reheat slices in the microwave for 15-20 seconds or warm the whole loaf in a 325°F (160°C) oven for 10 minutes before serving.

How to Serve

A close-up view of a cinnamon roll cut in half, showing two main layers: a soft, light beige dough and a thin, swirled dark brown cinnamon filling inside. The dough looks fluffy with a slightly crusty outer edge. In the background, there are more sliced cinnamon rolls arranged in a loose pile with visible glistening cinnamon sugar. The rolls are placed on light brown parchment paper on a white marbled surface, with cinnamon sticks softly blurred in the distance. The lighting is natural and soft, highlighting the texture of the bread and cinnamon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a mixer?

Yes, you can mix and knead the dough by hand. Just mix the wet and dry ingredients until combined, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

What can I use if I don’t have heavy cream for the glaze?

You can substitute whole milk or half-and-half in place of heavy cream for the glaze. Use the same amount to achieve a smooth consistency.