This twisted cinnamon sweet bread is a perfect dessert bread to enjoy after dinner or for brunch. Easy to make and impressive to show off, you will love this easier and prettier take on sweet rolls!
Seriously, will this winter never end?! I normally like winter enough, always get excited when it snows, love playing in the snow. However, I hate the cold wind that cuts through you, I hate shoveling and scraping my car out of the giant snowdrifts encasing it (and hate parking on the street even more), and am pretty much fed up with school cancellations. Mother Nature, in case you didn’t know, its March. Let’s bring on the spring weather now, ok? Besides, I know a little girl (and her mommy) who desperately need to get outside and run some energy out. So, please, for the love of all things good and holy, no more snow!!
When I first saw this bread I knew for sure I wanted to make it! How gorgeous and awesome does it look! Plus it looks way more complicated that it actually is (which I love, haha). This bread is actually no more difficult to make than homemade cinnamon rolls, and actually takes less time! And they taste just as delicious.
Try these other twisty breads:
- Braided Date Bread – This sweet stuffed bread is a lovely treat to serve to any time of the day.
- Chocolate Cinnamon Sourdough Babka – This twisty and chocolate loaded bread is a real treat to make and eat!
Twisted Cinnamon Sweet Bread
- ¼ cup warm water
- ¾ cup warm milk
- 1 large egg
- ¼ cup butter softened
- ¼ cup sugar
- ½ tsp salt
- 3 ¼ cup flour
- 2 tsp dry yeast
- ¼ tsp cardamom
- 4 TBSP butter melted
- 4 TBSP cinnamon
- ½ cup sugar
- ¼ cup milk
- 1 TBSP sugar
- 14 oz sweetened condensed milk
- In a medium bowl whisk together the egg, milk, water, sugar, butter and yeast. Set aside.
- In another bowl whisk together the flour, yeast and cardamom.
- Add the liquid ingredients to the dry and knead until you have a smooth soft dough.
- Place the dough in a bowl you have brushed with oil and cover with a wet cloth; leave in a warm place to double.
- Turn out the dough onto a lightly floured surface and divide into 4 equal pieces.
- Roll each pieces in to a 8" circle.
- In a small bowl mix together the cinnamon and sugar.
- Brush the first circle with melted butter and sprinkle with cinnamon and sugar.
- Place the second layer on top of the first and repeat the butter and cinnamon and sugar.
- Repeat until you get to the last circle. Place the last circle on top and only brush it with butter (no cinnamon/sugar).
- Using a pizza cutter, slice circles into 8 triangles.
- Now make a cut in the center of each triangle, about 1/2 way in the center so that neither end is cut, just a little slit in the middle.
- Take the tip of each triangle and insert it into the cut you made and pull it from the underside (so the tip is back in the original location but there is a twist in the middle of the triangle.
- Arrange the triangles on a round baking sheet (a pizza stone works awesome here!).
- Pinch the two corners at the base of each of the triangles together.
- Brush the dough with milk.
- Allow the dough to rest for 15 minutes while you preheat the oven to 500F.
- Bake for 5 minutes.
- Reduce oven to 400F and bake for 15-20 minutes more (until golden brown and baked through).
- Allow to cool for 5 minutes, then drizzle with the sweetened condensed milk while still warm. You won't use the whole thing, but use as much as you feel necessary.
(recipe taken from Chef In Disguise)