A few months ago my friend Crystal shared her butterhorn recipe. We enjoyed them immensely. I took them one step further and added chocolate to the dough. I also adapted the recipe for the bread machine.
Last freezer cooking day, I experimented with the dough once again and came up with an easy cinnamon twist that is bound to be a great addition to your weekend brunch table. It’s not overly sweet, but you could notch it up a bit if you want by adding more cinnamon sugar.
This is a great make-ahead recipe and you can even use the dough three different ways: make regular butterhorns, make the chocolate butterhorns and then make 1 or 2 cinnamon twist loaves.
Cinnamon Twist Loaves
- 1 cup milk
- 1/2 cup butter (1 stick) melted
- 2 egg
- 1 cup granulated sugar
- 4– 4 1/2 cup unbleached, all-purpose flour
- 1 tsp salt
- 1 tbsp active dry yeast
- 1 tbsp ground cinnamon
To prepare the dough in a bread machine:
- Combine the milk, butter, eggs, 1/2 cup sugar, flour, salt, and yeast in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start machine.
- When the machine beeps, remove dough from pan. Transfer it to a floured surface and divide it into four equal parts.
To prepare the dough in a stand mixer:
- Warm the milk and butter a saucepan on the stove or in a microwave-safe dish in the microwave. Do not let it exceed 115 degrees. Stir in 1/2 cup sugar and the yeast. Allow this mixture to set for 5 minutes. It will bubble and foam.
- Transfer this mixture to the bowl of a stand mixer. Add the eggs, flour, and salt. Attach the bread hook and knead until a smooth dough forms. Transfer the dough to a greased bowl and cover. Allow to rise until doubled in bulk, about 1 hour.
- When the dough is ready, transfer it to a floured surface and divide it into four equal parts.
To prepare the loaves:
- Line 2 baking sheets with parchment paper or silpat baking mats.
- In a small bowl, combine the remaining 1/2 cup sugar with the tablespoon cinnamon.
- Roll each dough portion into a 12-inch oval and sprinkle 2 tablespoons cinnamon sugar over the surface of each oval. Slice each oval into three strips, leaving the top edge attached.
- Braid the dough, bringing an outside strand to the middle and alternating from side to side. Press points at the end to seal and tuck under slightly. Place the cinnamon braids on the prepared baking sheets. Cover loosely with plastic wrap and allow to rise until doubled in bulk, another 30 to 60 minutes.
- Preheat the oven to 375 degrees. Bake the cinnamon braids for 12-15 minutes, or until lightly browned. Cool on wire racks.