Why cinnamon twist loaf is so popular
This recipe creates a light texture that stays fresh for several days. Making a cinnamon twist loaf at home is much more satisfying than buying one from a bakery. The smell of cinnamon filling the house while it bakes is incredible for everyone. It is a simple way to practice basic bread skills without needing complex equipment.
Follow these 4 steps for cinnamon twist loaf
Prepare dough: Mix the flour, yeast, caster sugar and salt in a large bowl. Pour in the warm milk, melted butter and beaten egg to form a soft dough. Knead the mixture on a floured surface for ten minutes until it feels smooth and stretchy. Place it in a clean bowl and cover it with a damp cloth for one hour.
Shape loaf: Roll the risen dough into a large rectangle on a lightly floured surface. Spread the softened butter over the surface and sprinkle with the brown sugar and cinnamon. Roll the dough up tightly from the long side to create a long log shape. Use a sharp knife to cut the log in half lengthways to reveal the layers.
Twist dough: Twist the two halves together by crossing them over each other repeatedly to form a braid. Place the braided dough into a greased loaf tin and cover it again for thirty minutes. This second rise allows the cinnamon twist loaf to become light and airy before it goes into the oven. Preheat your oven to 180C while the dough rests in the tin.
Bake bread: Bake the loaf in the centre of the oven for thirty minutes until it is golden brown. The bread should sound hollow when you tap the bottom of the tin gently. Remove it from the oven and let it cool in the tin for five minutes before moving it to a rack. Serve the bread warm or cold according to your preference.
My best tips for cinnamon twist loaf
Make sure the milk is warm but not hot to avoid killing the yeast. If the dough feels too sticky while kneading, add a tiny amount of extra flour until it becomes manageable. You can add raisins or chopped nuts to the filling for extra texture in your cinnamon twist loaf.
Using a sharp knife is essential for cutting the dough log without squashing the delicate layers inside. Brush the top with a little milk before baking if you want a deeper golden colour on the crust. Store any leftovers in an airtight container to keep the bread soft for the next day.
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