All Purpose Flour/ Bread/ Flours/ Sweet

Cinnamon Almond Twist Bread

Cinnamon Almond Twist Bread loaf on linen

Recipe for Cinnamon Almond Twist Bread. Beautiful cinnamon bread loaf to serve for Sunday brunch. Easy two strand twist design and a delicious sweet bread taste.

This twist bread is the classier version of sprinkling cinnamon on buttered toast. Come on we’ve all done it. In college, our oven only turned on for frozen pizza! The most exciting bread we ate was purchased from the bagel shop in the form of a sandwich, takeout pizza, or squished loaves used for PB&J. But, those days are long gone and I’m happy to say homemade bread is now a personal passion.

The dough recipe is all you need and the filling can be substituted for chocolate, change the nuts, or even do a savory spread:)

Cinnamon Almond Twist Breadcinnamon almond twist bread with bananas and peanut butter

Cinnamon Almond Twist Bread loaf on linen
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Cinnamon Almond Twist Bread

Recipe for Cinnamon Almond Twist Bread. Beautiful cinnamon bread loaf to serve for Sunday brunch. Easy two strand twist design and a delicious sweet bread taste. 

Course Dessert
Cuisine American
Keyword almond bread, cinnamon bread, sweet bread
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 40 minutes
Servings 10 slices
Calories 325 kcal

Ingredients

Dough

  • 2 tsp active dry yeast
  • 1/2 cup ( 125 ml) warm unsweetened almond milk
  • 1/8 cup ( 31.25 ml) melted butter
  • 2 cups ( 500 g) sifted all purpose flour
  • 1/2 tsp fine salt
  • 1 egg
  • 1 Tbsp raw sugar

Filling

  • 1/4 cup ( 62.5 ml) melted butter
  • 5 Tbsp raw sugar
  • 3.5 tsp cinnamon

Instructions

  1. In stand mixer bowl add melted butter and warm milk to yeast. Make sure butter and milk are only lukewarm and not scalding hot. Stir and let sit 5-8 min until mixture starts to foam.
  2. Pour in egg , sugar, and salt. Slowly add flour to the mixture on a low speed using dough hook.
  3. Once dough has started to form, remove from bowl and knead with hands 3-4 min.
  4. Shape into a ball, place into a lightly oiled bowl, cover with plastic wrap and let sit until doubled in size (1 hr or more).
  5. Make your filling a few minutes before removing dough from bowl. Otherwise it will solidify and be too hard to spread across dough.
  6. Stir together the butter, sugar and cinnamon. Then add in your almonds.
  7. On a flour dusted surface roll out dough to a 1/4 inch thickness into an 8 X 12 rectangle. Doesn't have to be exact.
  8. Next spread your filling across the surface leaving a small rim around the edges bare.
  9. Roll the dough lengthwise into the shape of a log. Pressing the final crease gently to keep it from opening.
  10. Then take your knife an inch down from the top and cut the dough in half lengthwise. It should still be connected at the top.
  11. Gently turn the two tails upward, so the filling is visible.
  12. Twist the two halves so they overlap consistently until the end.
  13. Connect the two ends together by pressing the dough. You should now have a wreath shape.
  14. Brush the visible dough with a small coating of melted butter, cinnamon, and sugar. Sprinkle additional almonds on top.
  15. Cover bread with a large bowl and let rest for 30 minutes.
  16. Bake at 400 F for 10 minutes. Then reduce heat to 350 F for an additional 15 minutes or until golden brown.
  17. Let cool for 10-15 minutes prior to serving.

Recipe Notes

Top with peanut butter, banana slices, and honey for an amazing breakfast toast!!!

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2 Comments

  • Reply
    Maria West
    March 15, 2018 at 2:08 am

    Delicious-ness! Gorgeous images !

    • Reply
      Jenn
      March 18, 2018 at 3:37 pm

      Thank you!! Great breakfast bread

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