Description

Is there anything better than the smell of warm cinnamon bread baking in the oven? 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 a simple buttery glaze, this cinnamon twist bread looks impressive but is surprisingly simple to make.

Ingredients

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For the Quick-Rise Dough

1 1/2 cups Warm Water (105-115°F / 40-46°C)
1 Tablespoon Dry Active Yeast (SAF Instant recommended)
2 Tablespoons Granulated Sugar
3 1/2 cups All-Purpose Flour, spooned and leveled
1 Teaspoon Salt

For the Cinnamon Sugar Filling

2 Tablespoons Salted Butter, melted
1/3 cup Packed Brown Sugar
2 Teaspoons Ground Cinnamon

For the Buttery Glaze

1 cup Powdered Sugar, sifted
4 Tablespoons Salted Butter, room temperature
3-4 Tablespoons Heavy Cream or milk

For the Optional Cream Cheese Frosting

2 ounces (1/4 block) Cream Cheese, softened
4 Tablespoons (2 oz) Salted Butter, softened
2/3 cup Powdered Sugar
1/2 Teaspoon Pure Vanilla Extract

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Instructions

Proof Yeast & Mix Dough: In a stand mixer bowl, combine warm water, yeast, and sugar. Stir gently, let sit for 5 minutes until foamy.
Knead Dough & First Rise: Add salt and flour to the bowl. Using the dough hook, mix on medium speed for 5-7 minutes until a smooth, elastic dough forms. Turn dough onto a lightly floured counter, cover loosely with a tea towel, and let rest for 10 minutes.
Roll and Fill: Roll the dough into a 10×12 inch rectangle. Brush the surface with the melted butter. Combine brown sugar and cinnamon; sprinkle evenly over the butter.
Roll and Slice: Starting from a long edge, roll the dough up tightly into a log. Place on a parchment-lined baking sheet. Slice the log lengthwise down the center, leaving about ½ inch intact at one end.
Twist and Second Rise: Separate the two halves so the cut sides face up. Gently twist the two ropes over each other, keeping cut sides exposed. Tuck both ends underneath. Cover loosely and let rise in a warm place for 20 minutes. Preheat oven to 375°F (190°C) during this rise.
Bake: Place the baking sheet in the preheated oven. Bake for 23-25 minutes, until golden brown and sounds slightly hollow when tapped.
Cool & Prepare Topping: Let the loaf cool on the baking sheet for 10-15 minutes. While cooling, prepare your chosen topping:
- Buttery Glaze: Whisk powdered sugar, softened butter, and 3 Tbsp cream until smooth. Add more cream if needed for pourable consistency.
- Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add vanilla and powdered sugar; whip until fluffy.
Glaze/Frost and Serve: Drizzle the glaze or spread the frosting over the slightly warm loaf. Slice and serve warm.

Notes

Check Your Yeast: If your yeast mixture doesn’t get foamy in Step 1, it may be old. Start over with fresh yeast to ensure a proper rise.
Don’t Over-Flour: If the dough seems too sticky during kneading, add only a tiny bit more flour (1 Tbsp at a time). Too much flour makes the bread dense.
Sharp Knife: Use a sharp knife or pastry cutter for a clean cut down the log without squishing the layers too much.
Watch the Browning: If the top starts browning too quickly during baking, loosely tent it with aluminum foil for the last 5-10 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Bread, Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 365 kcal
Sugar: 24 g
Sodium: 345 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 30 mg