Bread· Breakfast· Dessert
This easy and fast cinnamon twist loaf is a delicious and quick treat to make! Perfect for a busy day when you don’t have the time to bake a traditional cinnamon roll recipe. My family devours it every time I make one (or two, haha)!
*UPDATE So many of you have successfully made this recipe! It makes me SO thrilled to hear you are loving it. Thank you! If you’d like to try my apple cinnamon version, check it out here!
One of our family’s favorite desserts is granny’s cinnamon rolls, but I don’t always have time to make them! I really wanted to create a recipe that would give us our cinnamon roll fix without all the rise time. Don’t get me wrong, it is SO worth letting cinnamon rolls rise to create that tender, fluffy bite. But this recipe is quick and pretty darn dynamite, if I do say so.
Ingredient List:
- Sugar
- Yeast (I recommend SAF instant)
- Flour
- Salt
- Butter
- Brown Sugar
- Cinnamon
- Powdered Sugar
- Heavy Cream
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I am so excited to share this easy and fast cinnamon twist loaf recipe with you. It makes a huge, gorgeous sheet pan’s length twisted loaf! You can also cut it in half and bake them in two bread loaf pans. Keep the baking temp and length of time the same.
Either way, this dessert is pretty darn fast to whip up. It usually takes me just over and hour and it is so delicious right out of the oven! You could even drizzle a little caramel sauce on top to make it extra indulgent.
I really hope you love this recipe like my family does. If you happen to make it, please let me know! You can tag me over on Instagram @Handmade.farmhouse. It brings me so much joy to see.
Supplies for baking:
Having a kitchenmaid mixer is not a necessity for this recipe, but it does make it easier to make. Here is a great size on sale!
- Measuring cups
- Measuring spoons
- Rolling pin
- Pastry knife or large sharp knife
- Parchment Paper (not a must but it helps make clean up SO easy and helps the loaf not stick to the pan).
- Baking sheet (linking my very favorites, here!)
Easy and Fast Cinnamon Twist Loaf
3 from 2 votes
Print Recipe
Course Breakfast, brunch, Dessert
Ingredients
- 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
Instructions
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.
*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.
Notes
*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.
Keyword Cinnamon, cinnamon roll bread, cinnamon twist loaf
FAQ
How can I avoid a messy pan after baking?
A little filling might leak out onto the pan while baking. I recommend lining your pan with a parchment sheet for easy release and clean up! If you do not have parchment, you can spray a sheet of tin foil with non-stick spray.
Can I make this recipe ahead?
This recipe can be made ahead of time. If you need to make it before the day of serving, I would recommend baking, fully cooling and then cutting into 3rds and freezing in gallon ziplock bags. Thaw to room temperature the day of, and make glaze frosting.
How long will the cinnamon twist loaf stay good after baking?
The twist loaf will stay good for 48 hours after baking if kept in an airtight container.
What is the best way to store it?
The loaf is best stored at room temperature in an airtight container or ziplock bag.
Other Easy Dessert recipes you might enjoy:
The Best Ever Chocolate Brownies
Famous Chocolate Chip Cookies
No-Bake Raspberry Mini Cheesecakes
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