Cinnamon Twists are stuffed with nooks and crannies which maintain delectable ribbons of cinnamon roll filling. An ideal breakfast for firm, and because the batch makes two, you’ll be able to cover one away in your freezer for later!
After I requested the hubby what breakfast treats he’d like me to bake, he got here up together with his normal reply, cinnamon rolls. Sigh. I racked my mind to give you an uncommon twist that may meet his excessive requirements, and actually got here up with a twist on Cinnamon Bread!
Why You Should Make
- It’s a scrumptious “twist” on cinnamon rolls! Identical nice flavors, however a unique form!
- This cinnamon bread recipe makes TWO twists. One for now, and one to freeze for a particular breakfast or brunch sooner or later.
- Bread freezes effectively, so wrap one effectively so it’s hermetic and pop the spare within the freezer. Don’t give it an opportunity to get stale!!
Ingredient Notes:
- Kitchen Staples – All-purpose Flour, Sugar, Salt, Milk, Butter, Cinnamon, Egg
- Dried Potato Flakes or Buds – Potatoes up the starch content material, serving to the dough retain extra water. This makes for a softer, extra tender bread.
- On the spot Yeast – I like to make use of Purple Star Yeast.
- Vanilla Extract – At all times buy actual vanilla extract, not imitation.
- Powdered Sugar – Sift for the smoothest icing.
- Heavy Cream – 36% butterfat. Provides creaminess to the frosting.
Recipe Suggestions
- You’ll need the dough to seal on itself once you roll it up, so use minimal flour in your work floor. When the logs are reduce in half, they’ll attempt to separate, so do your greatest to cup them in your arms whereas finishing the twist maneuver.
- No worries in case your twist isn’t excellent, it should nonetheless style fantastic. Additionally, be sure that to seal the 2 ends collectively earlier than tucking your cinnamon swirl bread someplace heat to proof.
- PRO-Tip: 85° is the best temperature to proof yeast bread. My oven has a proof setting, however most don’t.
We ate one in all these twists instantly, then tucked the opposite within the freezer for when our kitchen is demo’d. Which is now. Sigh. Invoice was delighted to have a break from the “gourmand” buttered toast that’s been beginning his days of late!!
Continuously Requested Questions
There are two important the reason why yeast bread dough doesn’t rise correctly. First, the yeast might be expired. Verify the date in your packaging earlier than utilizing it.
You can even verify by placing a small quantity of your yeast into heat water (no hotter than 115 levels) with a bit of sugar. It ought to bubble if the yeast is energetic/alive.
Additionally, in case your liquids are too sizzling, they will kill the yeast. When including the yeast instantly into heat water, it must be between 110 and 115 levels.
85 levels is good, however above or under by just a few levels is ok. If yeast dough is pressured to rise the place it’s too sizzling (over 115 levels), the gluten formation/construction won’t be able to maintain up with the air bubbles/fermentation.
It’s going to keep contemporary at room temperature for as much as 3 days if saved hermetic. After that, freeze, effectively wrapped, for as much as 3 months.
Gradual proofing permits for higher style and construction. It’s a extra steady rise which additionally offers extra time for taste growth.
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Components
Dough:
- 3¼ cups all-purpose flour
- ¼ cup dried potato flakes or buds
- ¼ cup sugar
- 1½ teaspoons on the spot yeast
- 1¼ teaspoon salt
- 3 tablespoons butter plus further for buttering the bowl, at room temperature
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup milk
Filling:
- ¼ cup plus 2 tablespoons sugar
- 4½ teaspoons cinnamon
- 2 tablespoons melted butter
Glaze:
- 1 cup powdered sugar, sifted
- ¼ cup heavy cream
- 1 teaspoon vanilla
Directions
Notes
This cinnamon bread recipe was tailored from King Arthur Flour.
Makes 2 8-inch cinnamon twists.
When rolling out the dough right into a rectangle, do not use an excessive amount of flour in your rolling floor otherwise you will not be capable to seal your dough.
Vitamin Info:
Yield:
12
Serving Dimension:
1 slice
Quantity Per Serving:
Energy: 284Whole Fats: 8gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 36mgSodium: 281mgCarbohydrates: 45gFiber: 2gSugar: 16gProtein: 5g
