Easy Cinnamon Twist Loaf

Warm, golden, and impossibly fragrant, this Easy Cinnamon Twist Loaf pulls you in before you even take a bite. The moment it comes out of the oven, your kitchen fills with the irresistible scent of cinnamon, brown sugar, and buttery dough. This recipe is special because it delivers bakery-quality results right at home with simple pantry staples and no complicated techniques. Whether you are baking for a weekend brunch or a cozy family breakfast, this cinnamon twist loaf never fails to impress. You’ll learn how to make the dough, create the perfect twist shape, and finish it with a dreamy glaze.

Why You’ll Love This Recipe

This Easy Cinnamon Twist Loaf is everything a homemade baked good should be — stunning to look at, incredibly simple to make, and absolutely delicious to eat. The soft, pillowy dough wraps around a rich cinnamon-brown sugar filling that caramelizes slightly as it bakes, creating layers of warm, sweet flavor in every single bite. What makes this recipe truly special is the dramatic twisted shape that looks like it came straight from a professional bakery, yet requires no advanced bread-baking skills. You choose your finishing touch with three glaze options, giving you complete control over the sweetness level. This cinnamon twist bread comes together in under two hours from start to finish, making it totally achievable even on busy mornings. The soft crumb, gooey filling, and sweet buttery glaze make this a recipe your family will request again and again.

Ingredients List for the Easy Cinnamon Twist Loaf

You only need a handful of simple, everyday ingredients to make this stunning loaf. Here is everything you will need to prepare the dough, filling, and glaze options:

• 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

• 2 Tablespoons Salted Butter (Melted)

• 1/2 Cup Packed brown sugar

• 2 Teaspoons Cinnamon

• 1 Cup Powdered sugar

• 4 Tablespoons Room temperature butter

• 3-4 Tablespoons Heavy cream

• 2 Ounces Cream Cheese (Softened)

• 4 Tablespoons Salted butter (Room temp)

• 2/3 Cup Powdered Sugar

• 1/2 Teaspoon Vanilla extract

• 2 Cups Powdered sugar

• 2 Tablespoons Salted butter (Room Temp)

• 2 Teaspoons Vanilla extract

• 2-4 Tablespoons Milk or Heavy Cream

Pro Tips

Proof your yeast properly. If your yeast does not bloom and become foamy after five minutes, it may be expired or the water temperature is off. Ideal water temperature is between 100°F and 110°F. Starting with active, healthy yeast is the single most important step for a light, fluffy cinnamon twist loaf.

Do not skip the second rise. Allowing the shaped twist to rest for 20 minutes before baking is critical. This rest period lets the gluten relax and the dough puff slightly, which gives the finished loaf that beautiful, bakery-worthy shape and an even, tender crumb throughout.

Cool before glazing. Patience is essential here. Adding the glaze while the loaf is still piping hot will cause it to run off completely rather than soak in. Waiting 10 to 15 minutes allows the glaze to melt gently onto the surface, creating a gorgeous, sweet coating that complements the filling perfectly.

Instructions

Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
Roll dough lengthwise like you’re making cinnamon rolls.

Step 5:
Add roll to a baking sheet with parchment for easy clean up.

Step 6:
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.

Step 7:
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.

Step 8:
Bake at 375° for 23-25 minutes or until lightly golden. Allow to cool slightly before adding buttery glaze.

Step 9:
Buttery Glaze or warm vanilla 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!

Variations

This easy cinnamon twist loaf is wonderfully versatile and easy to customize based on your preferences.

Apple Cinnamon Twist: Add a thin layer of finely diced, lightly sweetened apple pieces on top of your cinnamon-sugar filling before rolling. The apple softens beautifully during baking and pairs perfectly with the warm spice flavor already in the loaf.

Pumpkin Spice Twist: Swap the cinnamon for a pumpkin pie spice blend and add a tablespoon of pumpkin puree to the filling mixture. This variation is an ideal autumn treat that brings cozy seasonal flavor to your table with minimal extra effort.

Nutella or Chocolate Twist: Spread a thin layer of Nutella or chocolate hazelnut spread over the buttered dough before adding your cinnamon-sugar filling. This creates a rich, indulgent twist that chocolate lovers will absolutely adore at any time of day.

Storage and Serving

Serving suggestions: This cinnamon twist loaf is best served warm, either fresh from the oven or gently reheated. Slice it at the table and serve alongside a cup of coffee, hot cocoa, or chai tea for a perfect cozy breakfast or brunch spread. It also makes a beautiful centerpiece for holiday morning gatherings.

Storage instructions: Store any leftover cinnamon twist bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. For longer storage, wrap individual slices and freeze for up to one month. To reheat, microwave a slice for 20 to 30 seconds or warm in a 300°F oven for about 8 minutes until soft and fragrant again.

FAQs

Can I make the dough ahead of time?
Yes. You can prepare the dough, cover it tightly, and refrigerate it overnight after the first rise. Let it come to room temperature before rolling, shaping, and completing the second rise.

What if my yeast does not foam?
Your yeast is likely expired or your water was too hot or too cold. Discard and start fresh with new yeast and water between 100°F and 110°F for best results.

Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be substituted in the same quantity. You can skip the proofing step and add it directly to your dry ingredients, though proofing is still recommended to confirm yeast activity.

Which glaze option is best?
All three glaze options are delicious, but the cream cheese glaze adds a slight tang that beautifully balances the sweetness of the cinnamon filling. The warm vanilla glaze is the simplest and most crowd-pleasing choice for everyday baking.

Why did my twist not hold its shape?
The most common reason is skipping the second rise or not tucking the ends securely underneath before baking. Both steps are essential for the loaf to hold its dramatic twisted shape during baking.

Print