Delicious Cinnamon Twist Bread

You’ll be forgiven for thinking this Cinnamon Twist Bread is from an artisan bakery, not your ordinary domestic kitchen. Even the most basic baker can craft this striking pull-apart star dripping with a delicious sweet cinnamon glaze, thanks to this recipe. 

Have you always wondered how to bake a cinnamon twist bread to wow your guests or take next weekend’s brunch to the next level? Me too! I always deemed them too complex, as if they required some secret skill or sophisticated bread recipe that I wouldn’t have the time to master. How wrong I was! 

It begins with a delicious brioche-inspired dough that you can whip up in minutes. After a little rise time, you roll it into four circles, stack them, slice them and twist. Simple! It’s a similar slice-and-twist technique used in babkas if you’re familiar, but with the taste and texture of a cinnamon roll.

And we all know how much I adore a cinnamon roll. From blackberry cinnamon rolls to hot cocoa cinnamon rolls, I love switching up the Swedish classic. Nearly as much as I love filling my home with the unbeatable aroma of freshly baked bread. The heavenly combination of cinnamon, sugar and butter doesn’t only provide a contrast in color but a kick of festive flavor that will have your loved ones begging you to bake more.

With the holidays fast approaching I knew this star-shaped spin on a family favorite will go down a treat. This versatile recipe means you can experiment with sweet or savory fillings and enjoy this cinnamon twist bread for breakfast, brunch or even dessert. Not to mention how stunning it looks as a centerpiece - a guaranteed show stopper this festive season.

WHY WE LOVE THIS CINNAMON TWIST BREAD RECIPE

• Crafted for gatherings – there’s something extra special about a tear and share bread. It not only brings people together, but having this cinnamon star as your centerpiece is a guaranteed conversation starter.
• Layered with flavor – When a bread looks this impressive, you expect flavor to match. Fear not, as there’s a layer of cinnamon, sugar and butter sandwiched between each disc of dough for the perfect balance of sweet and spice.
• Surprisingly straightforward – Once your dough is ready and risen, the fun starts. Slicing and twisting your cinnamon star bread is so satisfying and surprisingly straightforward. Stick to my step-by-step instructions and you’ll find this recipe as rewarding as it is delicious.
• A versatile bread – We often associate stars and cinnamon with Christmas, but after a nibble of this you’ll want to bake one every week. Not only is it a great centerpiece for other special occasions like Thanksgiving and Easter, but it’s ideal for any time of day.    

INGREDIENTS/SHOPPING LIST

Bread:

• all-purpose flour
• packet active dry yeast
• granulated sugar
• salt
• lukewarm milk
• large eggs
• oil

Filling: 

• light golden brown sugar
• ground cinnamon
• salted butter

Topping (optional): 

• large egg, beaten
• Sparkle sugar 

Icing (optional):

• powdered sugar
• melted butter
• vanilla extract
• milk to thin, if needed

CINNAMON ROLL TWIST BREAD SUBSTITUTIONS AND ADDITIONS

• Sweet or Savory – There are so many ways you can customize the flavor of this cinnamon twist bread. Simply add your favorite filling between each dough layer. The options are endless, such as: Nutella, crushed nuts, pesto, parmesan, raspberry jam, dates or apple. I recommend a filling that offers a bold color contrast and isn’t too heavy for best results.
• To glaze or not to glaze – We want the cinnamon stripes to take center stage, so a thick frosting or icing will hide them. I’ve included a simple glaze recipe that is transparent enough and not too sweet so it won’t overpower the flavor of the bread.
• Finishing touch – On the topic of toppings, you could also top your bread with a little powdered sugar and cinnamon.
• Yeast – You can substitute active yeast for instant yeast as it won’t affect the flavor or texture. Ensure you have adjusted the measurements accordingly. Dough will rise in about 30 minutes.
• Spice it up – The traditional cinnamon rolls we know and love are inspired by Swedish kanelbullar (cinnamon buns.) These usually contain cardamom as its warming flavor pairs incredibly with the buttery dough. If you have some ground cardamom to hand, try adding it to your filling!
• Bread flour – I prefer all-purpose flour for this recipe but you can also use bread flour if that’s all you have to hand. All-purpose flour has a lower protein content so it may yield a slightly wetter dough but this won’t affect the rise of your bread.

RECOMMENDED TOOLS TO MAKE THIS RECIPE 

• Stand mixer with dough hook/spiral
• Saucepan
• Measuring cups and spoons
• Small bowl
• Baking sheet or pizza pan
• Parchment paper
• Rolling pin
• Small biscuit butter, jar lid or glass
• Scissors or pizza cutter
• Pastry brush

HOW TO MAKE THIS CINNAMON TWIST BREAD

1. In the bowl of a stand mixer, combine flour, yeast, sugar, and salt, and stir to combine

2. Fit stand mixer with dough hook/spiral

3. Warm milk to about 110º degrees, and add to flour mixture.

PRO TIP: No thermometer? No problem. You can also test the temperature through touch. Dip your finger in the milk, it should feel lukewarm.

4. Add the eggs and milk to stand mixer.

5. Turn mixer to 2 and mix until combined

PRO TIP: My mixer’s instructions say to use the dough spiral on 2 only. I don’t know if it’s the same for dough hook mixers.

6. Continue mixing to knead the dough for 7 minutes. 

7. The dough should come away from the sides of the bowl as it kneads, but still be tacky. If the dough is overly sticky, add a small amount of flour to reach the desired consistency.

8. When the dough is done kneading, remove bowl from mixing and dough hook and shape into a ball. Place dough ball into a large greased bowl, cover, and let rise until doubled in size. The dough should rest for about 2 hours. 

PRO TIP: If your kitchen is particularly cold, your dough may struggle to rise so find a warm place eg. In the oven with just the light on.

9. Once the dough has risen, divide it into four evenly sized balls.

10. In a small mixing bowl, combine brown sugar and cinnamon

11. On a lightly floured surface, roll each dough ball in a 11-12” circle using a floured rolling pin.

PRO TIP: You could use a dinner place as a template if you want to ensure your circles are all the exact size.

12. Place your first dough circle onto a parchment paper-lined baking sheet. I find a pizza pan is perfect for this.

13. Brush the dough circle with butter, and sprinkle with ⅓ of the cinnamon sugar.

14. Top with a second dough circle, and repeat sprinkling of the cinnamon sugar mixture.

15. Repeat with the third dough circle, then top with the last circle. Do not add cinnamon sugar to this last layer.

16. Place a small circular object (about 1-1 ½ inches) such as a small biscuit round cutter, jar lid, or glass in the center of the cinnamon bread to use as a guide

17. Use a sharp knife or a pizza cutter to cut dough into quarters, from the edge, up to the circle guide.

18. Next, cut each quarter into quarters

19. You should end up with 16 wedges around the circle

20. Take two wedges next to each other, and twist them in opposite directions (away from each other) around 1 ½ turns

21. Connect the two strands that are twisted away from each other at the ends by pinching the ends together to form a point or seal.

PRO TIP: You can rub in a little warm water here if the ends won’t stick.

22. Repeat around the circle until all wedges are twisted and connected.

23. Brush with beaten egg, then sprinkle with sugar.

24. Cover the star-shaped dough with plastic wrap or foil and let it rest for 30 minutes.

25. While it rests, preheat the oven to 350º

26. Bake for 20-25 minutes until golden brown on top.

27. Remove from oven and let cool. 

PRO TIP: You can leave the bread to cool on the baking sheet as this will help soak back up any cinnamon butter that seeped out during baking.

28. To serve, either make a glaze or vanilla icing by combining powdered sugar, melted butter, and vanilla. Add enough milk to make it pourable. Or, dust with a little powdered sugar to turn your star into a snowflake.

BRAIDED CINNAMON BREAD TIPS 

• Rise time – Typically this style of yeast bread requires two rises – before and after shaping the dough. While the first should be longer, stick to a shorter 30-minute rest for the second rise otherwise the star can lose its shape when baked.
• Don’t skip the egg wash – The egg wash encourages a beautiful golden glow so if you skip it, expect a pale bread that looks a little less appealing. You can also brush the cinnamon twists with melted butter.
• Avoid burning – While I’m all for the egg wash, it can sometimes mean your bread browns too quickly. If you notice this use foil to loosely tent the star and protect it from burning as it bakes.
• Leave a layer – Don’t forget to only add filling to 3 out of 4 circles. It can be too easy to get carried away with layering and topping, so make sure the fourth and final circle remains topping-free.
• Heavy Filling – If you choose to remake this cinnamon twist bread with a variety of fillings or flavors remember to only use light ingredients. Anything too heavy will spill out when it comes to slicing and twisting so avoid any chunky ingredients.
• Knead By Hand- If you do not have a stand mixer with dough hook, you can simply make this recipe by hand. Follow the directions above and knead dough until combined, then transfer to a lightly floured work surface until it is no longer sticky.

STORAGE TIPS 

• Cover and store leftover cinnamon twist bread at room temperature for 1-2 days. You can also store it in the refrigerator for around 4-5 days. If refrigerating I would reheat it a little to soften it up before serving.
• To freeze, wait until the bread has cooled then transfer it to a freezer-safe bag or container. You can freeze it whole or in portions. Then, thaw overnight in the fridge and reheat it in the oven until warmed through.

CINNAMON SWEET BREAD FREQUENTLY ASKED QUESTIONS

Why has my cinnamon twist bread lost its star shape?

• Rise time - If you let the dough rise for too long the second time, this will cause the dough to “puff” too much and your star will lose shape.
• Sealing the points - Another reason could be when assembling, the points need to be pinched together more firmly. This will seal in the star shape. Using a little water to do this can help them stick too.
• Too much twisting - A third reason your star may have lost its shape is due to too much twisting. If you have twisted the wedges too tightly the dough won’t be able to rise or it can break when it rises, ruining the shape.

Can you use instant yeast in this recipe?

Yes. You can use either instant or active dry yeast to make this cinnamon twist bread. The difference is, active dry yeast needs to be dissolved in liquid before it works in your dough, whereas instant can be added directly as it’s already “activated.”

Can I use a different filling?

Absolutely! One of the many reasons I adore this twist bread (and bread in general!) is that it can be customized to your tastes and occasion so easily. You could use a pumpkin spiced sugar for Thanksgiving, chopped raisins at Easter for hot cross bun vibes or even homemade pesto for a savory twist. You could even make a batch of homemade almond paste and use that!

MORE BREAD RECIPES YOU MAY ENJOY

•  Homemade Monkey Bread
• Swirled Cinnamon Challah
• The Best Rugelach
• Pumpkin Swirled Breakfast bread