Introduction

This Easy and Fast Cinnamon Twist Loaf is a delightful treat for any time of day. With a soft, tender dough wrapped around a cinnamon-sugar filling and topped with a rich buttery glaze, it’s a perfect showstopper for breakfast or dessert. The simple steps make it approachable for home bakers looking for a quick sweet bread.

Easy and Fast Cinnamon Twist Loaf Recipe - Recipe Image

Ingredients

1 1/2 cups warm water
1 tablespoon dry active yeast (I prefer SAF yeast)
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

Optional Cream Cheese Frosting:

2 ounces cream cheese, softened
4 tablespoons salted butter, room temperature
2/3 cup powdered sugar
1/2 teaspoon vanilla extract

Optional Warm Vanilla Frosting:

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 warm water with yeast and granulated sugar. Stir gently and let it proof for about 5 minutes, or until the mixture becomes foamy.
Step 2: Add salt and flour to the yeast mixture. Mix on medium speed until the dough is smooth and elastic. Turn it out onto a floured surface and cover with a tea towel. Let it rise for about 10 minutes.
Step 3: Lightly flour the dough if sticky and roll it into a 10 x 12 inch rectangle. Brush melted butter evenly over the surface, then sprinkle the brown sugar and cinnamon mixture on top.
Step 4: Roll the dough lengthwise like making cinnamon rolls. Transfer the roll to a parchment-lined baking sheet for easy cleanup.
Step 5: Using a pastry or sharp knife, cut lengthwise down the center of the roll, leaving about a 1/2 inch attached at one end. Twist the two dough ropes with cut sides up and tuck the ends underneath.
Step 6: Cover the twisted dough with a tea towel and let it rise for 20 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Step 7: Bake the loaf for 23-25 minutes, until it’s lightly golden. Allow it to cool for 10-15 minutes before adding the glaze.
Step 8: For the buttery glaze, mix powdered sugar, butter, and heavy cream until smooth. Drizzle it over the warm loaf. The glaze will melt and add a sweet finishing touch.

Tips & Variations

For a richer flavor, substitute melted salted butter with browned butter in the filling.
Try adding chopped nuts or raisins to the cinnamon filling for extra texture.
You can swap the buttery glaze for the cream cheese or warm vanilla frosting for a different taste.
Allow the dough to fully proof if time permits for an even lighter texture.

Storage

Store the cinnamon twist loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the cooled loaf for up to 2 months and thaw overnight before reheating gently. Reheat slices in a microwave for 15-20 seconds to restore softness and glaze melty goodness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need proofing, mix it directly with the flour and adjust the rising times as needed.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffed up. When pressed gently with a finger, the indentation should slowly spring back.