CINNAMON TWIST BREAD

This delicious, soft Cinnamon Twist Bread bakes into a beautiful sweet treat.Perfect for sharing or a take along dessert perfect for any occasion.

Seriously though. look at those layers. sinfully sweet with cinnamon and sugar.
This bread is just so freakin’ pretty. This is just my traditional cinnamon roll recipe  instead of cut in to little round rolls, it’s transformed into something amazing. This cinnamon twist bread is a simple eye please-er. I love the smell of cinnamon baked goods. there is just something so relaxing about it.

So just a quick update on life now.. This is my first post in about a month. (so sorry but its been a crazy few weeks.) We have bought a new house and have been moving in. I am in the process of setting up my brand new kitchen. I am crazy excited about this! This new adventure has been super exciting, but it is becoming so real with all the packing and unpacking. All the while trying to keep scheduled and organized. I promise though many new recipes are coming very soon. I finally feel like I am back on track. Thanks so much for your support and patience! I appreciate you all so much!

Some fun things I found on the internet this week. Click the links to see what I found this week.

PEI, Canada Known As The Food Island. – This is an awesome article about my Island! New Glasgow is 5 mins from my house.
Feel Good Inc – Gorillaz Feat Stephen Colbert – Two of my Favorites!
American Gods trailer – I read this book a few months ago and became obsessed! So happy to see them make a series out of it.

Cinnamon Twist Bread

Ingredients

For Dough

• 1/2 cup Milk
• 2 tbsp Butter
• 2 1/4 tsp Dry Active Yeast (1 packet)
• 2 tbsp sugar
• 2 cups All Purpose Flour
• 1 Egg
• 1/2 tsp Salt

For Filling

• 1/4 cup Soften Butter
• 3 tbsp White Sugar
• 3 tbsp brown sugar
• 2 tsp Cinnamon

Instructions

1. Heat Milk and Butter in a Sauce pan until butter is melted and milk is lukewarm.
2. Mix the milk mixture with yeast and sugar in a large bowl or the bowl of your mixture and leave it for 10 minutes to activate and bubble.
3. Lightly beat the egg and stir into the yeast mixture.
4. Stir in flour and salt and knead the dough into a ball.
5. Put the ball of dough in a lightly greased bowl cover with plastic wrap and let rise until double in size (about 1 hour).
6. Preheat oven to 400F.
7. Mix the sugar, butter and cinnamon together and set aside.
8. Dust your work surface with flour, and roll the dough out to a rectangle about 10 x 12 inches in size, with a thickness of about 1/4 inch.
9. Spread the filling on top of the dough leaving a bit for the topping at the end.
10. Roll the dough up as if for cinnamon rolls. then take a sharp knife and slice the dough log in half length-wise, leaving about an inch at the top uncut.
11. Twist the halves together leaving the layers exposed on the top. (See Pictures)
12. Shape in to a circle and pinch the ends together. Place on a baking pan lined with parchment paper. Brush the top with remaining filling mixture.
13. Bake for 20 minutes the drop the oven temp back to 325F for the last 15 minutes.
14. Let cool for 10-15 minutes. Enjoy warm. Store in an airtight container for 3-4 days.

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