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Easy Cinnamon Twist Bread

Easy Cinnamon Twist Bread

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  • Author: Regan Jones, RD
  • Yield: 1 loaf (8 servings)


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 pound bread dough (such as frozen Bridgford Ready-Dough, thawed or fresh pizza dough.)
  • 4 tablespoons unsalted butter, at room temperature (not melted butter)
  • 1/2 cup powdered sugar
  • 1 tablespoon heavy whipping cream, half-n-half, milk, or orange juice


Step-by-Step Instructions

  1. Combine brown sugar and cinnamon in a small bowl. Coat a loaf pan with cooking spray; set aside.
  2. Place ball of dough on a lightly floured surface. Roll into a 24- x 4-inch rectangle, sprinkling with additional all purpose 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 style, starting with a long side. Pinch seam to seal.
  4. Starting in the center of dough, began twisting one length of dough over the other 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 sharp knife or scissors to slice a long shallow cut along the top of the bread. Cover with plastic wrap or aluminum foil, and let dough rest and dough rise in a warm place, about 45 minutes. Meanwhile, pre heat oven to 375 degrees F.
  6. Uncover dough, and place pan on a cookie sheet. Bake until golden brown, 20 to 25 minutes. Remove from oven, and let cool in pan 10 minutes.
  7. While bread cools, whisk together powdered sugar and cream. Remove braided cinnamon bread from pan, and drizzle with icing.