Easy Cinnamon Twist Loaf Recipe (Quick Rise!)

Is there anything better than the smell of warm cinnamon bread baking in the oven? It’s pure comfort! But often, homemade bread means long rising times and complicated steps. What if you could bake a stunning, bakery-style Cinnamon Twist Loaf, complete with swirls of sweet filling and a delicious glaze, with minimal waiting and fuss?

This Easy and Fast Cinnamon Twist Loaf recipe is your shortcut to cinnamon heaven! Using active dry yeast with quick rise times, you can create a beautiful, soft, and flavorful loaf perfect for breakfast, brunch, or dessert in under two hours. Topped with either a simple buttery glaze or a richer cream cheese frosting, this cinnamon twist bread looks impressive but is surprisingly simple to make. Get ready to fill your kitchen with the irresistible aroma of cinnamon!

Ingredients

This recipe uses straightforward ingredients for the dough, filling, and your choice of topping.

For the Quick-Rise Dough:

Ingredient	Amount/Quantity	Notes
Warm Water	1 ½ Cups	About 105-115°F (40-46°C)
Dry Active Yeast	1 Tablespoon	SAF Instant Yeast is recommended
Granulated Sugar	2 Tablespoons	Feeds the yeast
All-Purpose Flour	3 ½ Cups	Spooned and leveled
Salt	1 Teaspoon	Controls yeast and adds flavor

For the Cinnamon Sugar Filling:

Ingredient	Amount/Quantity	Notes
Salted Butter	2 Tablespoons	Melted
Packed Brown Sugar	⅓ Cup	Light or dark brown sugar works
Ground Cinnamon	2 Teaspoons

For the Buttery Glaze:

Ingredient	Amount/Quantity	Notes
Powdered Sugar	1 Cup	Sifted, if lumpy
Salted Butter	4 Tablespoons	Room temperature, softened
Heavy Cream	3-4 Tablespoons	Or milk

For the Optional Cream Cheese Frosting:

Ingredient	Amount/Quantity	Notes
Cream Cheese	2 Ounces (¼ block)	Softened to room temperature
Salted Butter	4 Tablespoons (2 oz)	Softened to room temperature
Powdered Sugar	⅔ Cup
Pure Vanilla Extract	½ Teaspoon

Timing

Thanks to quick rise times, this impressive loaf comes together much faster than traditional yeast breads.

• Preparation Time: 20 minutes
• Rising Time: 30 minutes (10 mins + 20 mins)
• Cooking Time: 25 minutes
• Cooling Time: 15 minutes (before glazing)
• Total Time: Approximately 1 hour 30 minutes

Step-by-Step Instructions

Follow these steps to create a beautifully twisted, cinnamon-filled loaf.

Step 1: Proof the Yeast and Mix the Dough

this now & bake later ❤️

In the bowl of your stand mixer, combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5 minutes. The mixture should become foamy or “bubbly” – this means your yeast is active and ready!

• Actionable Tip: If your yeast mixture doesn’t get foamy, the yeast may be old or the water might have been too hot or too cold. It’s best to start over with fresh yeast to ensure your dough rises properly.

Step 2: Knead the Dough and First Rise

Add the salt and the all-purpose flour to the mixer bowl with the proofed yeast mixture. Using the dough hook attachment, mix on medium speed until a smooth, elastic dough forms (about 5-7 minutes). The dough should pull away from the sides of the bowl. If it seems overly sticky, add a tiny bit more flour, one tablespoon at a time. Turn the dough out onto a lightly floured counter. Cover it loosely with a clean tea towel and let it rest for just 10 minutes.

• Actionable Tip: Kneading develops the gluten, which gives the bread its structure. Ensure the dough is smooth and stretchy before the brief rest.

Step 3: Roll and Fill the Dough

After the 10-minute rest, lightly flour your work surface again if needed. Roll the dough out into a rectangle approximately 10×12 inches in size. Brush the entire surface of the rectangle evenly with the 2 tablespoons of melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the melted butter, spreading it out to cover the dough.

• Actionable Tip: Leaving a small ½-inch border along one of the long edges can help seal the roll later.

Step 4: Roll and Slice the Log

Starting from one of the long edges, carefully roll the dough up tightly into a log, just like making cinnamon rolls. Place the log onto a baking sheet lined with parchment paper (this makes cleanup much easier!). Using a sharp knife or pastry cutter, slice the log lengthwise down the center, leaving about ½ inch intact at one end. You will now have two long dough ropes attached at the top.

• Actionable Tip: A sharp knife is key for a clean cut without squishing the dough too much.

Step 5: Twist the Dough and Second Rise

Carefully separate the two cut halves so the cut sides (showing the cinnamon swirls) are facing upwards. Gently twist the two ropes over each other, keeping the cut sides exposed as much as possible. Once twisted, gently tuck both ends underneath the loaf to create a neat shape. Cover the twisted loaf loosely with the tea towel again and let it rise in a warm place for 20 minutes.

• Actionable Tip: This second short rise helps the loaf puff up slightly and develop a lighter texture before baking. Start preheating your oven now while it rises!

Step 6: Bake the Loaf

While the twist is rising, preheat your oven to 375°F (190°C). Once the loaf has risen for 20 minutes, place the baking sheet in the preheated oven. Bake for 23-25 minutes, or until the loaf is beautifully golden brown and sounds slightly hollow when tapped.

• Actionable Tip: If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 5-10 minutes of baking.

Step 7: Cool and Prepare Glaze/Frosting

Carefully remove the baked Cinnamon Twist Loaf from the oven and let it cool on the baking sheet on a wire rack for at least 10-15 minutes before adding any topping. While it cools, prepare your chosen topping.

• For Buttery Glaze: In a small bowl, whisk together the powdered sugar, softened butter, and 3 tablespoons of heavy cream until smooth. Add the remaining tablespoon of cream if needed to reach a pourable consistency.
• For Cream Cheese Frosting (Optional): In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla and powdered sugar and whip until light and fluffy.

Step 8: Glaze/Frost and Serve

Once the loaf has cooled slightly (it should be warm, not hot), drizzle the buttery glaze generously over the top, allowing it to drip down the sides. Alternatively, spread the cream cheese frosting over the warm loaf. The warmth will help the topping melt slightly and seep into the crevices. Slice and serve warm!

Nutritional Information

Nutritional information will vary based on the topping chosen and slice size. This section is a placeholder; please calculate based on your specific ingredients if needed. (Expect values typical for sweet bread – moderate calories, high in carbohydrates and sugar).

• Calories: (Estimate needed)
• Protein: (Estimate needed)
• Carbohydrates: (Estimate needed)
• Fat: (Estimate needed)
• (Consider adding sugar content)

Healthier Alternatives

While this is a sweet treat, you can make some adjustments:

• Whole Wheat Flour: Substitute up to 1 cup of the all-purpose flour with white whole wheat flour for added fiber. The loaf may be slightly denser.
• Reduce Sugar: You can slightly reduce the sugar in the dough, filling, and glaze/frosting, but significant reductions may affect yeast activity, flavor, and texture.
• Sugar Alternatives: Experiment with natural sweeteners like coconut sugar in the filling, but note it may alter the flavor profile.
• Vegan Option: Use a plant-based butter substitute, plant-based milk or cream for the glaze, and ensure your sugar is vegan. The dough itself is naturally egg-free.

Serving Suggestions

This beautiful Cinnamon Twist Loaf is perfect for sharing and enjoying warm.

• Breakfast or Brunch Star: Serve slices warm for a special breakfast or brunch treat alongside coffee or tea.
• Afternoon Snack: A slice of this loaf is a perfect pick-me-up with a glass of milk.
• Simple Dessert: Enjoy it as a simple, comforting dessert after dinner.
• Holiday Treat: Its festive appearance makes it wonderful for holiday mornings or gatherings.

Common Mistakes to Avoid

Yeast dough can seem intimidating, but avoid these common issues for success:

• Yeast Doesn’t Proof: The water was likely too hot (killing the yeast) or too cold (not activating it), or the yeast is expired. Solution: Use a thermometer to ensure water is 105-115°F and check yeast expiration dates. Start over if it doesn’t foam.
• Dough is Too Sticky/Dry: Flour measurements can vary slightly. Solution: If too sticky after mixing, add flour 1 tablespoon at a time. If too dry and crumbly, add warm water 1 teaspoon at a time until it comes together.
• Cutting the Log All The Way Through: You need one end attached to twist properly. Solution: Be mindful when slicing lengthwise and leave about ½ inch connected at one end.
• Glazing While Too Hot: The glaze will melt completely and run off. Solution: Be patient and let the loaf cool for at least 10-15 minutes until just warm, not hot.

Storing Tips

This loaf is best enjoyed fresh, especially on the day it’s baked.

• Room Temperature: Store the cooled loaf loosely covered (a clean tea towel works well) or in an unsealed container at room temperature for up to 2-3 days. Storing in an airtight container can make the glaze sticky.
• Freezing: You can freeze the baked and cooled loaf (unglazed is best for texture). Wrap it tightly in plastic wrap, then in foil or a freezer bag, for up to 3 months. Thaw at room temperature and glaze before serving, or warm gently in the oven.

Conclusion

This Easy and Fast Cinnamon Twist Loaf proves that beautiful, delicious yeast bread doesn’t have to take all day. With its quick rise times, simple assembly, and irresistible cinnamon-sugar swirls, it’s a recipe that delivers impressive results with minimal effort. Whether you top it with a simple buttery glaze or a decadent cream cheese frosting, this loaf is pure comfort and guaranteed to disappear fast!

Ready to fill your home with the amazing smell of baking cinnamon bread? Give this easy recipe a try! Let us know in the comments below whether you chose the glaze or the frosting. Don’t forget to rate the recipe and subscribe for more delicious baking inspiration!

FAQs

Q1: Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast (like SAF Instant, recommended in the notes), you can typically skip the 5-minute proofing step and add it directly to the dry ingredients or mix it with the warm water and sugar and proceed immediately to adding the flour and salt.

Q2: Can I make this dough by hand without a mixer?

Absolutely. After combining the ingredients, turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, until it becomes smooth and elastic. Then proceed with the 10-minute rest as directed.

Q3: Can I add other fillings besides cinnamon sugar?

Certainly! You could add finely chopped nuts (like pecans or walnuts), mini chocolate chips, or raisins to the cinnamon-sugar mixture before rolling up the dough.

Q4: My glaze/frosting seems too thick or thin. How do I fix it?

For the Buttery Glaze, if it’s too thick, add more heavy cream, one teaspoon at a time, until it reaches a pourable consistency. If too thin, add more powdered sugar, one tablespoon at a time. For the Cream Cheese Frosting, if too thick, add a tiny splash of milk or cream. If too thin, add more powdered sugar until it’s spreadable. Remember, both will thicken slightly as they cool.

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