Easy 6 Ingredient Cinnamon Twist Bread
- Yield: 1 loaf (8 servings) 1x
- Category: Breakfast
- Method: Baking
Ingredients
Scale
- 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
Instructions
- Combine brown sugar and cinnamon in a small bowl. Coat a loaf pan with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
- Uncover dough and bake for 20 to 25 minutes or until lightly browned. Cool in pan 10 minutes.
- Combine powdered sugar and cream. Remove bread from pan and drizzle with icing.