Cinnamon Twist Loaf

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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.

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Cinnamon Twist Loaves
Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
Cinnamon Twist Loaves are easier to make than you think. They bake up beautifully and freeze well, too, meaning cinnamon toast is never too far out of reach.
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: cinnamon bread, cinnamon roll, cinnamon twist loaf
Servings: 24
Calories: 46 kcal
Author: Jessica Fisher
  • 1 cup milk
  • 1 stick butter (1/2 cup) melted
  • 2 eggs
  • 1 cup sugar granulated
  • 4 – 4 1/2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon dry yeast
  • 1 tablespoon cinnamon
To prepare the dough in a bread machine:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. When the dough is ready, transfer it to a floured surface and divide it into four equal parts.
To prepare the loaves:
  1. Line 2 baking sheets with parchment paper or silpat baking mats.
  2. In a small bowl, combine the remaining 1/2 cup sugar with the tablespoon cinnamon.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 degrees. Bake the cinnamon braids for 12-15 minutes, or until lightly browned. Cool on wire racks.
Recipe Notes

Nutritional values are approximate and based on 1/6 bread loaf.

Store baked goods in an airtight container for up to 4 days. Freeze for longer storage.

Nutrition Facts
Cinnamon Twist Loaves
Amount Per Serving
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 107mg5%
Potassium 20mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 36IU1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Suzie says

    Did you use SAF yeast for this? I have been using that in my bread machine, so I’m wondering if that would be the correct measurement or if I’d need to adapt it a little when using SAF. Thanks for all the great bread machine recipes!

    • Jessica says

      yes, that’s what I get from Costco.

  2. Becky says

    Almost sounds like Challah Bread. Roll your loaves in a mixture of seeds before cooking. Will give it a flavorful crunch.

    • Jessica says

      That sounds like a great idea! We’ll make this dough super, uber, multi purpose.

  3. my husband and i love the butterhorns & these look amazing too!

  4. chaya says

    Beautiful loaves. Braiding really worked.

    • Jessica says

      It was really fun to make, too.

  5. Jeanne Hounsell says

    I’ve been searching for a good dough to make hot pockets with. Do you think this one would work well?

  6. Susan Anderson says

    Love your recipe for the butterhorns – started out with the chocolate chips just along the top rolled up and plain butterhorns (brushed with egg wash sometimes) I’ve now used it to make mini-cinnamon rolls by spreading with butter & cinnamon-sugar and baking either 1 large (cut sides on side) or 3 smaller pieces (cut side up) in each muffin tin and yesterday added some almond extract to the dough and brushed with butter with almond extract & brown sugar and then covered with almond slices rolled up…topped with more almonds & some swedish sugar (like little sugar balls…not remembering correct name right now!)…can’t wait to try the bread!! Thanks!

  7. Gina Shaterkina says

    Hi all. I am experimenting my bread machine doug cycle. I have already made some pizzas, tried sweet pastry doug (that didnt xcame out right). Hope this pecipe will work as desribed. Although I dont have a brown sugar, will try to use plain sugar and cinnamon mix and egg for dipping. Thank you for sharing this recipe.

  8. marie says

    I do not have a bread machine. But i really wanna try this recipe in the morning can some help me with adding the ingredients.

    • Jessica says

      Follow the link to Crystal’s original butterhorn recipe. Hers does not require a bread machine. 🙂

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