Blueberry Twisted Cinnamon Bread

March 22, 2013 Dexie Jane blueberry twisted cinammon bread, breakfast cinnamon bread, breakfast cinnamon twisted bread, Breakfast Ideas, brunch ideas, CINNAMON ROLLS, cinnamon twisted bread, desserts, fruit jams cinnamon bread, sweets

This is the Blueberry version of the Twisted Cinnamon Bread I’ve first made back in June 2011. Bear in mind that I made this Blueberry Twisted Cinnamon Bread last month and I’m just writing about it now. I roll like that, I guess…

[UPDATE: Dec 20th 2020] This post is updated with photos from the How-To Make Cinnamon Rolls recipe for instructional purposes.

Blueberry Twisted Cinnamon Bread

Print Recipe

Ingredients

DOUGH

1 packet dry yeast
2 cups warm water
2 tbsp sugar
5 1/2 cups flour + extra
4 tbsp sugar
1/4 cup vegetable oil
1 tsp salt
oil spray for the baking pan (or extra vegetable oil)

FILLING

generous sprinkle of sugar
generous sprinkling of powdered cinnamon
1 cup blueberry jam
2 sticks butter

Glaze

2 cups confectionery sugar
1/4 cup milk
a pinch of salt

Instructions

In a bowl, mix together 2 tbsp of sugar and yeast. Pour warm water, stir, and let it sit for 5 minutes.
In mixing bowl, sift flour, 4 tbsp sugar, salt, and vegetable oil. Attach the bowl back to the mixer. Using the hook attachment, mix everything together while pouring the yeast mixture. Start in low speed then gradually increase to medium. Scrape the sides once then continue to mix until dough turns stretchy.
Sprinkle flour in a flat surface. Knead the dough for 5 minutes or until it's a soft ball. Spray the mixing bowl with oil spray or lightly brush with the extra vegetable oil. Drop the ball of dough in it then cover with a clean dish towel. Let the dough rise for 2 hours or until it doubles the size.
Punch it after 2 hours, cover then let it rise for another hour or so.
Sprinkle flour in the counter space. Knead for a minute or two.
Sprinkle flour in the counter space. Cut the dough in half. Roll the 1st half of the dough into a wide rectangle.
Spread blueberry jam, then sprinkle sugar, and cinnamon powder. Dot the butter on top.
Start rolling from the opposite end, towards you. Make it tight as you can. 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 ends 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 OR cut in rolls and put in another pan.
Cover the pans to let the dough rise for about 20 minutes or so. Bake the twisted cinnamon bread in the preheated oven, 355° for 25 minutes. Let it cool for 3-5 minutes before glazing.
Whisk together the confectionery sugar, milk, and pinch of salt.
Drizzle the glaze on top of the Twisted bread.