Easy 6 Ingredient Cinnamon Twist Bread


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 pound bread dough (I use either my Bread Machine Cinnamon Roll Dough OR frozen Bridgford Ready-Dough, thawed)
  • 4 tablespoons butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon cream, half-n-half, milk, or orange juice


  1. Combine brown sugar and cinnamon in a small bowl. Coat a loaf pan with cooking spray; set aside.
  2. Place dough on a lightly floured surface. Roll into a 24- x 4-inch rectangle, sprinkling with additional flour if needed to avoid sticking to rolling pin.
  3. Spread butter over dough. Sprinkle with brown sugar mixture. Gently roll up dough, jelly-roll fashion, starting with a long end. Pinch seam to seal.
  4. Starting in the center of dough, began twisting one length of dough over the other as if braiding bread. Make at least 4 overlapping braids. Then twist braid a few more times.
  5. Place twisted loaf in prepared pan. Carefully use a knife or scissors to slice a long shallow cut along the top of the bread. Cover and let rise 45 minutes. Preheat oven to 375 degrees F.
  6. Uncover dough and bake for 20 to 25 minutes or until lightly browned. Cool in pan 10 minutes.
  7. Combine powdered sugar and cream. Remove bread from pan and drizzle with icing.