Easy and Fast Cinnamon Twist Loaf (2024)

• 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 Twist glaze

• 1 Cup Powdered sugar
• 4 Tablespoons Room temperature butter
• 3-4 Tablespoons Heavy cream

• Prepare dough in a mixer. Combine warm water with yeast and sugar. Mix and allow to proof (activate and bloom) for about 5 minutes or until foamy.

  Add 1 teaspoon salt and 3 1/2 cups flour. Let mix on medium speed until well combined. Dough should be smooth and elastic. Turn dough onto a floured counter.Allow to rise covered with a tea towel for about 10 minutes.

  Sprinkle flour on top if the dough is sticky.Roll dough into a rectangle about 10×12. Brush rectangle with melted butter. Sprinkle and spread cinnamon and sugar mixture to cover the dough.

  Roll dough lengthwise like you’re making cinnamon rolls.

  See Also

  Homemade Hawaiian Sweet Rolls

  *Add roll to a baking sheet with parchment for easy clean up.

  With a pastry knife or sharp knife make a slice down the center of the roll leaving about a 1/2 inch attached at one end. Cut side up, twist dough ropes and tuck ends under.

  Allow to rise (covered with a tea towel) for 20 minutes. This will really help it form into a beautiful shape. I like to preheat my oven while the twist rises.

  Bake at 375° for 23-25 minutes or until lightly golden. Allow to cool slightly before adding buttery glaze.

• Buttery Glaze topping: Mix ingredients together and add to twist after it has cooled 10-15 minutes. The glaze will melt onto the twist and create a sweet and delicious topping to compliment the filling!

Cream Cheese Frosting

• If you'd like to add a thicker cream cheese frosting, here is what I make!

  2OuncesCream cheesesoftened4Tablespoons(2 oz) Salted buttersoftened 2/3CupPowdered sugar 1/2Teaspoonvanilla extract

  Mix room temperature butter and cream cheese. Add vanilla and powdered sugar and whip until you have a smooth, creamy frosting! Add to the twist once it is warm, not hot.

*TIP the tighter you roll up your dough the more layers your twist will have once cut. I like to roll the dough tight so it creates a beautiful texture once I form the twist.

This recipe makes one very large twist. It can be sliced into up to 12 slices to share.