CINNAMON TWIST BREAD RECIPES

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CINNAMON TWISTS RECIPE: HOW TO MAKE IT



Cinnamon Twists Recipe: How to Make It image

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. —Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories     Brunch    Snacks

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining 1/2 cup water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

Nutrition Facts : Calories 71 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 97mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CINNAMON TWIST STAR BREAD | RECIPE | CUISINE FIEND



Cinnamon Twist Star Bread | Recipe | Cuisine Fiend image

Cinnamon twist star bread, a variation on the kanelbullar, Swedish cinnamon buns, theme. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings.

Provided by Cuisine fiend

Total Time 1 hours

Yield 8

Number Of Ingredients 14

15g fresh or 5g instant yeast
100g buttermilk, at room temperature
60g caster sugar
380g French flour type 55 or strong bread flour
1/2 tsp fine salt
3 large eggs plus 1 extra beaten, for brushing
170g unsalted butter, softened plus more for the tins
1 tbsp. cocoa powder
2 tbsp. caster sugar
3 tsp vegetable oil
2 tsp cinnamon
2 tbsp. caster sugar
2 tbsp. apple or apricot preserve
3 tbsp. ground almonds

Steps:

  • Stir the fresh yeast into the buttermilk in a large bowl, or the bowl of the standing mixer (it will be a real chore to knead it by hand). Sprinkle a spoonful of sugar and leave to foam up a little, about 30 minutes.
  • Add the remaining sugar, flour, salt and eggs to the bowl and mix with a dough hook attachment for 10 minutes at high speed until the dough gathers into a ball and, ideally, bounces off the walls of the bowl.
  • Turn the speed down to medium and add the butter by a tablespoon, waiting for each one to be absorbed. Scrape the sides of the bowl if necessary. The dough should be smooth, glossy and very sticky. Place it in a lightly oiled bowl in a warm place for 2 hours, till it doubles in volume; then chill it in the fridge overnight.
  • Turn the dough gently onto a lightly floured surface. Divide it into 4 equal pieces and gather them into balls. Cover them with a tea towel and leave for 15 minutes.
  • Prepare the three fillings: stir together the cocoa, sugar and vegetable oil, then add some of the beaten egg (for brushing) to make a spreadable paste. In another bowl stir cinnamon with sugar, and in the third – the apple preserve with ground almonds.
  • On a lightly floured surface roll out each piece to a disc, about 30cm in diameter so fairly thin. You can stack them, separated with sheets of parchment. Place the first layer on parchment on a large baking sheet. Mark a neat circle using a plate or a large pan. Spread the cocoa filling thinly, leaving a 1cm rim.
  • Transfer the next pastry disc on a rolling pin and lay it over the first. Spread the apple filling, leaving a rim again. Repeat with the next pastry layer over which you will sprinkle cinnamon sugar, and cover with the final sheet.
  • Mark the circle on the pastry again and trim using a pastry cutter or a sharp knife (these offcuts will make a delicious bonus piece; sprinkle them with leftover cinnamon sugar and bake underneath the star). Place a small round pastry cutter or ring to mark the middle. Make 16 incisions up to the ring in the middle.
  • Now grab two adjacent pieces and twist them away from each other three times. Pinch the pastry together at the top. Continue with the other pieces until you shape all eight arms. Cover the star lightly with cling film and leave to prove for 40 minutes.
  • Preheat the oven to 170C (no fan)/340F/gas 3. Brush the risen star with beaten egg and sprinkle with pearl sugar if you like. Bake for 25-30 minutes until lightly golden.
  • Let the star cool on the tray for 10 minutes before transferring it carefully with the parchment on a wire rack. Dust with icing sugar or leave it golden and glistening for an impressive centrepiece!

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CHRISTMAS STAR TWISTED BREAD RECIPE: HOW TO MAKE IT
Swirled with jam, this sweet beauty may look tricky, but it’s not. The best part is opening the oven to find this freshly baked star bread in all its glory. —Darlene Brenden, Salem, Oregon
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Category Breakfast, Brunch
Calories 193 calories per serving
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