Cinnamon Swirl Twisted Bread-you won’t believe how easy this bread is to make!
Sometimes you just need to get in the kitchen and bake. This bread is a result of that.
I was in a bread baking rut. Not really a rut but I hadn’t baked bread in about a month. I missed playing with yeast. There’s just something about kneading bread dough mindlessly for 8-10 minutes. Forced to stand still with my hands occupied. The rocking and rolling movement of the dough against the counter. It forces my mind to slow down.
Yeah, I might be a bit ADD. It’s hard for me to just stand still and not be doing 10 things all at the same time. It doesn’t mean I do them all well, mind you, but I keep trying all the same.
I’ve tried to get organized about it. Create lists. But then I misplace the list, or I do half of the list and then run off on some tangent that kinda, sorta related to one thing on the list.
There used to be a term for this odd behavior when I was younger. Scatterbrained. Now I just look on it as my creative side over-running the logical side. I still keep lots of lists, I just don’t stick to them very often.
Wanting to get my hands into some bread dough, I thought of my Chocolate Babka but knew I didn’t want to spend all day making bread. I wanted it now, or at least in a few hours. And then it hit me, why not just make a Cinnamon Bread and give it a twist? Bread dough is so giving, after all, we knead it for 10 minutes, a little twist won’t hurt.
I may twist all my doughs from now on!
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Ingredients
- 1 cup milk
- 1/4 cup butter
- 3 1/2 tablespoons sugar
- 1 3/4 teaspoons salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (105-110 degrees)
- 5-5 1/2 cups all purpose flour
- 4 tablespoons melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 cup brown sugar
- 3/4 cup flour
- 4 tablespoons butter, softened
Instructions
- In mixing bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. (If you're having trouble with your yeast proofing, add 1/4 teaspoon of sugar. Gives it a jump start.)
- In a microwave proof bowl, heat milk, butter, sugar and salt just until butter is melted, it the microwave, about 90 seconds on high.
- Stir in milk mixture to yeast. Using the paddle attachment for your mixer, add in 3 cups of flour, blend until all combined.
- Switch out to the dough hook and slowly add more flour, 1/2 cup at a time, until a soft dough is formed. Knead dough in mixer about 7 minutes or about 10 minutes if by hand, until dough is smooth and elastic, adding flour as necessary to prevent sticking.
- Place dough in a large greased bowl, cover and let rise about 1 1/2 hours, until doubled in size.
- For the filling, stir together cinnamon and sugar, set aside.
- Using a pastry blender combine topping ingredients until well combined and crumbly. set aside.
- Punch down dough then remove from bowl and divide in half.
- Using one half of dough at a time, Roll dough out to about 10" x 20", the thinner the better. Lightly brush with melted butter, completely covering the surface. Dust dough with the cinnamon sugar. Starting with the long side of dough, tightly roll dough jelly roll style until you have a long tube of dough. Fold dough in half so ends are together. holding dough with both hands, one hand holding the 2 loose ends, the other hand holding the looped end, twist the dough 2-3 times (like wringing out a towel)
- Place twisted dough in a well greased loaf pan. Cover with damp dish towel and repeat with second half of dough. Let rise for about an hour in a warm location.
- Using remaining melted butter, brush tops of loaves with the butter then cover with the topping. Bake in a preheated 375 degree oven for about 40 minutes. Let cool in pan for 20 minutes then carefully remove to racks to cool completely.
Notes
recipe source ChocolateChocolateandmore.com
Need more yeast in your life?
Mallory @ Because I Like Chocolate says
November 4, 2013 at 9:16 pmThis looks awesome! I love how thin the layers are!
Laura @ Lauras Baking Talent says
November 4, 2013 at 9:16 pmThis bread looks absolutely amazing and fluffy! Love!
Nancy P.@thebittersideofsweet says
November 4, 2013 at 9:19 pmThis bread looks delicious! I love cinnamon bread but have not attempted to make it myself!
Nicole says
November 4, 2013 at 11:12 pmThis bread is so cool looking! I’m going to put this on my To Do List!
Kalamity Kelli says
November 5, 2013 at 7:16 amNot only does this sound wonderful it looks perfectly beautiful!! You are so talented.
Christiane ~ Taking On Magazines says
November 5, 2013 at 7:19 amI’ve never seen anything quite like this. I absolutely love it. And you’re lucky. Bread dough isn’t always so giving for me, even if I knead it for 10 minutes. The darn stuff has a mind of its own.
Becca from ItsYummi.com says
November 5, 2013 at 10:04 amThis looks beyond fantastic, Joan!
Joan Hayes says
November 5, 2013 at 10:09 amthanks Becca!
Kayle (The Cooking Actress) says
November 5, 2013 at 11:01 amTHIS is exactly what my mornings need!!!! Obsessed with this beautiful delicious bread!
Kari@Loaves n Dishes says
November 6, 2013 at 7:54 amI love cinnamon and I love things that swirl…I’m totally enamored with this bread!
Joan Hayes says
November 6, 2013 at 9:31 pmThanks Kari, I was pretty in love with the swirl too!
Shannon says
November 10, 2013 at 5:43 pmI just made this bread and it turned out great! Posted pic of finished loaf on my Facebook page! Thx for the recipe!
Joan Hayes says
November 10, 2013 at 7:26 pmSo glad you enjoyed it!
Maria says
November 21, 2013 at 7:25 pmSounds yummy. Can you make the dough in a bread machine then follow the steps to finish it? Would you need all the flour to do this?
Thanks
Joan Hayes says
November 21, 2013 at 9:13 pmHi Maria, I haven’t used a bread machine in years but yes, you could easily make the dough in the machine. I’d hold back 1/4 cup of the flour just to be safe. You can always knead it back into the dough when it’s finished if you feel the dough’s too sticky to work with.
Laura Dembowski says
November 30, 2013 at 11:03 amThis bread looks amazing! All those swirls of flavor must add tons of flavor!
Joyce says
January 7, 2014 at 7:50 pmSo Does this make Two separate loads?
Joan Hayes says
January 7, 2014 at 8:06 pmyes, this will make 2 loaves.
Kristie says
February 8, 2014 at 8:29 amThank you for the recipe, I can’t wait to make it for my family. Can you prepare the bread the night before, refrigerate over night and bake the next morning?
Joan Hayes says
February 8, 2014 at 10:21 pmYes, you can. Lightly cover your prepared loaf with plastic wrap, then place in the refrigerator before letting rise. When ready to bake, bring dough back to room temperature before baking.
Andi says
March 31, 2014 at 7:30 pmLittle late but your bread is beautiful…..just pinned thanks, Andi
Marsha says
December 19, 2014 at 6:04 pmis there a reason you’ve omitted eggs?
Joan Hayes says
December 19, 2014 at 10:32 pmThis recipe doesn’t use eggs.
Judy says
January 10, 2015 at 10:48 amWhat size loaf pans for this recipe?
Joan Hayes says
January 18, 2015 at 9:31 amI’ve used both a 9″x5″ and an 8.5″x4.5″, either one will be fine.