Twisted Cinnamon Bread W/ Glaze
From the time I’ve learned how to make cinnamon rolls from The Pioneer Woman, I’ve made it quite a few times. Believe it or not, it’s really so easy to make. However, I do understand that the The Pioneer Woman’s dough recipe could get overwhelming for a newbie cinnamon roll baker. I’ve found an easier way to make the dough by adapting Connie of Home Cooking Rocks’ recipe.
The night before Father’s Day, I decided to make cinnamon rolls for us to enjoy the following morning. But I decided to put a twist on it, literally. Yup, I twisted the cinnamon roll, hence it’s called twisted cinnamon bread.
Twisted Cinnamon Bread W/ Glaze
Ingredients
DOUGH
- 1 1/2 cup lukewarm water
- 2 tbsp sugar
- 1 tsp dry yeast
- 5 1/2 cups flour + extra
- 1 tbsp baking powder
- 1/2 cup sugar
- 3 tbsp vegetable oil
- oil spray to grease the pan (or extra oil)
FILLING
- 1 1/2 cup sugar
- generous sprinkling of powdered cinnamon
- 2 sticks butter
Glaze
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- 2 1/2 tbsp milk
Instructions
- In a bowl, sprinkle yeast and 2 tbsp of sugar with the lukewarm water. Let that sit for 10 minutes or until bubbly. In another bowl, combine flour, baking powder, 1/2 cup of sugar and vegetable oil. Once the yeast mixture is ready, pour it onto the flour mixture. Mix until you can form a ball.
- Sprinkle flour in a flat surface. Knead the dough for 10 minutes or so or until soft. Lightly grease a bowl with vegetable oil, drop the ball of dough in it then cover with a damp towel. Let the dough rise for 2 hours. Punch it after 2 hours, cover then let it rise for another 30 minutes.
- Sprinkle flour in the counter space. Cut the dough in half. Roll the 1st half of the dough into a wide rectangle. Melt 2 sticks of butter in the microwave. Pour some of the butter onto the dough. Be generous in spreading the butter all over. Sprinkle sugar on top. Be generous too. Then sprinkle powdered cinnamon on top. YES, be generous on that as well.
- Start rolling from the opposite end, towards you. Make it tight and don’t worry about the filling oozing out of the dough. Just keep rolling tight. Cut the rolled dough in half lengthwise. Put the halves side by side, with the cut slits on top. Moisten both top ends then join them together. Then twist both pieces together like you’re braiding. It’s like this: one piece goes over, then the other piece goes over and you keep repeating that until you reach the other ends. Join the bottom end together then turn the whole thing into a ring. Place the ring of dough in a greased round pan. Repeat the whole process for the other half of dough.
- Cover the pans to let the dough rise for about 20 minutes or so. Preheat the oven to 355°. Bake the twisted cinnamon bread in the over for 25 minutes. Let it cool for 3-5 minutes before glazing.
- While it’s cooling, make the glaze: whisk together the powdered sugar, vanilla and milk. Transfer the twisted cinnamon bread in a platter, then gently and generously sprinkle the glaze on top.
FYI, all the dough pictures were from previous recipes where I’ve used a dough. I did not have the time to actually take step-by-step pictures when I made this twisted cinnamon bread. For image reference, refer to the Blueberry Twisted Cinnamon Bread and Hazelnut Twisted Bread recipes.
Serve yourself a slice for a taste test. Yah now, just make sure it’s good before you share it with anyone.
Serve yourself a slice for a taste test. Yah now, just make sure it’s good before you share it with anyone.
Then get another slice after you serve each member of your family. Pretend that was your 1st slice of the day.
