Cinnamon Twist Bread

Soooo…. I’ve been on a little bit of a work related hiatus.  I won’t bore you with the details but, man, the last month or so has been out of control busy.  BUT, I’m back. Officially!

And what better way to come back than with some ridiculous cinnamon twist bread.  Let me break it down – this stuff tastes just like a cinnamon roll but with about half the work. AND it looks pretty impressive, right?!  If you want to take the cinnamon rolli-ness to the next level you could easily spread a quick frosting on top.  My taste testers felt fairly strongly that it was perfect stand alone but, let’s be honest, frosting makes everything better.

Cinnamon Twist Bread

Makes one loaf.

Dough:

1 packet of active dry yeast
1/2 cup warm (not hot) milk
1 egg yolk
1 tbsp granulated sugar
2 tbsp melted unsalted butter
2 cups all-purpse flour
1/2 tsp salt

Filling:

4 tbsp unsalted butter
3 tsp cinnamon ( I use Vietnamese Cinnamon)
5 tbsp granulated sugar

Directions:

Stir together the yeast, milk, egg yolk, sugar, and melted butter in the bowl of your stand mixer.  When just combined let sit for 10 minutes to allow the yeast to activate.

After 10 minutes add in the flour and the salt. Using a dough hook mix the flour in until the dough comes together and forms a ball. Continue to mix/”knead” for about a minute or until the dough is smooth.

Place the dough in a lightly buttered (greased) bowl. Cover with plastic wrap and set in a warm area. Let the dough rise for about one hour or until it has doubled in size.

While the dough is rising cream together the remaining butter, cinnamon, and sugar.

When the dough has doubled in size dust your work surface with flour and roll the dough out into a large “rectangle”  – or whatever shape you can get.  You want the dough to be a little less than a quarter inch thick.

Spread the butter/cinnamon/sugar mixture onto the dough.

Roll the dough up, creating a long log. Using a very sharp, serrated knife slice the roll in half, leaving at least one inch uncut.

Twist the two halves together, making sure that the layers stay on the outside of the twist.

Place your twist into a greased loaf pan and sprinkle the top with granulated sugar.

Cover with plastic wrap and let rise for another hour.

Preheat oven to 400 degrees.

Bake for 20 minutes.  Drop the temperature to 350 degrees and bake for an additional 10  minutes.

Slice and enjoy!