Cinnamon Twists are filled with nooks and crannies which maintain delectable ribbons of cinnamon roll filling. An ideal breakfast for firm, and for the reason that batch makes two, you may cover one away in your freezer for later!
Once I requested the hubby what breakfast treats he’d like me to bake, he got here up along with his common reply, cinnamon rolls. Sigh. I racked my mind to give you an uncommon twist that might 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! Similar nice flavors, however a distinct 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 properly, so wrap one properly 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.
- Immediate Yeast – I like to make use of Pink Star Yeast.
- Vanilla Extract – All the time buy actual vanilla extract, not imitation.
- Powdered Sugar – Sift for the smoothest icing.
- Heavy Cream – 36% butterfat. Provides creaminess to the frosting.
Recipe Ideas
- You’ll need the dough to seal on itself while 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 finest to cup them in your arms whereas finishing the twist maneuver.
- No worries in case your twist isn’t excellent, it’s going to nonetheless style great. 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 “connoisseur” buttered toast that’s been beginning his days of late!!
Often Requested Questions
There are two major the reason why yeast bread dough doesn’t rise correctly. First, the yeast could possibly be expired. Verify the date in your packaging earlier than utilizing it.
It’s also possible to verify by placing a small quantity of your yeast into heat water (no hotter than 115 levels) with somewhat sugar. It ought to bubble if the yeast is lively/alive.
Additionally, in case your liquids are too sizzling, they’ll kill the yeast. When including the yeast instantly into heat water, it ought to be between 110 and 115 levels.
85 levels is good, however above or beneath by a number of levels is ok. If yeast dough is compelled to rise the place it’s too sizzling (over 115 levels), the gluten formation/construction will be unable to maintain up with the air bubbles/fermentation.
It would keep contemporary at room temperature for as much as 3 days if stored hermetic. After that, freeze, properly wrapped, for as much as 3 months.
Sluggish proofing permits for higher style and construction. It’s a extra steady rise which additionally supplies 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 prompt 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 of seal your dough.
Vitamin Info:
Yield:
12
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 284Complete Fats: 8gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 36mgSodium: 281mgCarbohydrates: 45gFiber: 2gSugar: 16gProtein: 5g
