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Cinnamon Roll Bread Twists

Close-up of freshly baked Cinnamon Roll Bread Twists drizzled generously with white icing on a white plate.
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Make soft, sweet bread twists flavored like classic cinnamon rolls, topped with a simple vanilla glaze.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Combine the warm milk, yeast, and 1 teaspoon of sugar in a bowl. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the remaining granulated sugar, melted butter, and egg. Add the yeast mixture.
  3. Gradually add the flour and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Spread the softened butter evenly over the dough surface. Mix the brown sugar and cinnamon, then sprinkle this mixture over the buttered dough.
  7. Tightly roll the dough up along the long edge to form a log.
  8. Cut the log in half lengthwise, exposing the layers.
  9. Gently twist the two halves around each other, keeping the cut sides facing up as much as possible. Pinch the ends together to seal.
  10. Place the twisted dough onto a baking sheet lined with parchment paper. Cover loosely and let it rest for 30 minutes.
  11. Preheat your oven to 375°F (190°C).
  12. Bake for 20 to 25 minutes, or until golden brown.
  13. While the bread cools slightly, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract to make the glaze.
  14. Drizzle the glaze over the warm bread twists before serving.

Notes

  • For a richer dough, substitute some of the all-purpose flour with bread flour.
  • If the dough is too sticky during kneading, add flour one tablespoon at a time.
  • You can bake these as individual twists instead of one large loaf for easier serving.

Nutrition

Find it online: https://afripaket.com/cinnamon-roll-bread-twists-recipe/