This cinnamon twist loaf is a quick and easy classic brunch recipe made with a quick-rising dough and classic cinnamon sugar filling for a delicious homemade breakfast. We love serving this recipe during the holidays and it is the perfect Christmas breakfast recipe.
This cinnamon twist loaf is an easy and delicious classic breakfast or brunch recipe made with a yeast dough rolled up with a cinnamon-sugar filling, made into a beautiful twist and topped with a classic icing. If you like cinnamon rolls, you will love this delicious cinnamon twist recipe.
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Why You'll Love This Recipe
- Great Holiday Brunch Recipe
- Kid-Friendly
- Easy Dessert Recipe
Ingredients & Substitutions
- Yeast - This recipe utilizes yeast to leaven the dough. We recommend using quick-rising yeast.
- Milk - Milk helps proof the yeast and makes the dough soft. It is also essential in the icing topping.
- Sugar - This recipe calls for cane sugar in the dough, brown sugar for the filling and powdered sugar to to create the icing on top.
- Flour - Unbleached all-purpose or unbleached bread flour are great options for this recipe.
- Salt - Salt helps the dough to come together.
- Egg - An egg helps bind the dough together.
- Butter - Melted butter gives the dough a rich flavor & also helps make the cinnamon sugar filling.
- Cinnamon - Cinnamon gives the loaf its classic flavor.
- Glaze - Our homemade glaze is made with two ingredients - powdered sugar and milk.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixing Bowl - A large mixing bowl is essential for mixing the dough ingredients together.
- Rolling Pin - A rolling pin helps roll the dough out.
- Bench Scraper - A bench scraper is the perfect tool to help roll the dough up if it is sticking to the countertop and it also works great as a tool to cut the roll in half before twisting.
- Sheet Pan - We recommend using a large sheet pan to bake the cinnamon twist loaf on.
How to Make a Cinnamon Twist Loaf
Step 1. Make the dough.
Step 2. Roll the dough out and spread filling on top.
Step 3. Roll the dough up.
Step 4. Cut the roll in half.
Step 5. Braid the dough.
Step 6. Bake in the oven.
Recipe Serving Suggestions
This recipe makes enough to serve 10 people. It is a great Christmas brunch recipe and perfect to make for a holiday treat. We love to serve the cinnamon twist loaf warm with a hot cup of coffee or hot chocolate.
If you like this recipe, you will love our other holiday recipes.
- The Best French Silk Chocolate Pie
- Classic Scotcharoos without Corn Syrup
- Pumpkin Roll with Cream Cheese Frosting Filling
- Classic No Bake Cookies
- The Best Key Lime Pie Bars
- Peanut Butter Cake with Creamy Peanut Butter Frosting
Expert Tips & Variations
- Allow the yeast to proof. Ensure the yeast is not old or inactive by allowing it to proof in milk with sugar prior to adding it to the dough.
- Do not add all of the flour at once. We recommend starting with 3 cups of flour when mixing the dough and slowly adding the last ¼ cup when mixing.
- Allow the loaf to cool before adding icing on top. If you add the icing while the loaf is still hot, it will melt into the dough.
- Add chocolate chips. Make this dish even more delicious by adding mini chocolate chips on top of the cinnamon sugar filling before rolling the dough up.
- Make ahead holiday recipe. We love to make this recipe ahead of time and freeze it. When you have an event or family gathering you need a delicious treat for, allow the loaf to thaw and top with icing to serve.
How to Store the Cinnamon Twist Loaf
- Countertop - in an airtight container for up to 4 days.
- Freezer - in a freezer-safe container for up to 2 months.
Recipe FAQ
You can make this recipe ahead of time and serve warmed for a delicious cinnamon breakfast or brunch.
More Dessert Recipes
Cinnamon Twist Loaf
This cinnamon twist loaf is a quick and easy classic brunch recipe made with a quick-rising dough and classic cinnamon sugar filling for a delicious homemade breakfast. We love serving this recipe during the holidays and it is the perfect Christmas breakfast recipe.
Ingredients
Dough
- 1 cup warm milk
- 2.25 teaspoons (1 package) yeast
- ¼ cup sugar
- 4 Tablespoons butter, melted
- 1 egg
- 3 + ¼ cups unbleached flour
- 1 teaspoon salt
Filling
- 1 cup brown sugar
- 4 Tablespoons melted butter
- 1 Tablespoon cinnamon
Icing
- 2 cups powdered sugar
- 4 Tablespoons milk
Instructions
- Add warm milk, yeast and sugar to a small bowl. Fold the yeast into the milk, cover and allow to proof for 10 minutes.
- Add 3 cups of flour to a large mixing bowl with the salt. Whisk to combine.
- Pour the proofed yeast mixture into the large mixing bowl.
- Pour the melted butter and egg into the bowl.
- Use a dough hook to mix the ingredients together.
- Add the remaining ¼ cup flour and mix together until the dough easily pulls away from the sides of the bowl.
- Use your hands to knead the dough for 5 minutes into a smooth ball.
- Place the ball of dough in the bowl and cover to allow the dough to rise for 30 minutes.
- Make the filling in a small bowl by adding the butter and melting it in the microwave.
- Add the brown sugar and cinnamon to the bowl and stir to combine. Set aside the bowl aside.
- Once the dough has risen or doubled in size, transfer it to a floured work surface.
- Use a rolling pin to roll the dough out into a large rectangle.
- Spread the filling over the dough.
- Roll the down up lengthwise.
- Use a bench scraper to cut the rolled dough in half leaving ¼ inch attached at one end.
- With the cut-side facing upward, twist or braid the two pieces of dough. Tuck the ends of the braided dough together.
- Transfer the twist loaf to a sheet pan lined with parchment paper.
- Cover the loaf and allow the dough to rise for an additional 30 minutes.
- Preheat the oven to 375 degrees.
- After allowing the loaf to rise, transfer the sheet pan to the oven and bake for 15-18 minutes or until the loaf is slightly golden brown.
- Remove the pan from the oven and allow the loaf to cool before topping it with icing.
- Make the icing by adding the powdered sugar and milk to a bowl and whisking to form a smooth icing.
- Pour over the cooled loaf then cut into slices to serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 260mgCarbohydrates: 45gFiber: 1gSugar: 38gProtein: 2g
Stephanie
The instructions were very clear and easy to follow! I have always been intimidated by cinnamon rolls, but this came out so quick and delicious! Thank you for this recipe. ☺️
Ally Tjoelker
I am so glad you enjoyed this recipe! Thank you for leaving a review!