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Cinnamon Twist Wreath

2366

  • Prep Time30 mins
  • Total Time3 hrs
  • Makes6 servings
Cinnamon Twist Wreath
Chatelaine Triple Tested

A luxurious (and easy) sweet dough that comes with brown sugar, cinnamon and a twist.

Ingredients

  • 8 g active dry yeast, (2 1/4 tsp)

  • 1/3 cup warm water, (120F to 130F)

  • 1/2 cup warm milk, (120F to 130F)

  • 1/4 cup unsalted butter, melted (60 g)

  • 2 egg yolks

  • 2 3/4 cups all-purpose flour, (435 g)

  • 1/4 cup granulated sugar, (50 g)

  • 1 tsp salt, (6 g)

  • 2 tbsp icing sugar, for dusting

Filling

  • 1/2 cup unsalted butter, at room temperature (125 g)

  • 1/2 cup brown sugar, (103 g)

  • 1 tbsp cinnamon, (2 g)

Egg Wash

  • 1 egg, beaten (50 g)

  • 1 tbsp water

Instructions

  • COMBINE yeast with warm water in the bowl of a stand mixer fitted with the dough hook. Let stand until frothy, 10 min. Beat in warm milk, 1/4 cup melted butter and yolks until combined. Add flour, granulated sugar and salt (2). Beat on medium, until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 4 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.

  • PREHEAT oven to 325F. Line a baking sheet with parchment. Stir 1/2 cup butter with brown sugar and cinnamon in a small bowl. Beat egg with 1 tbsp water in a small bowl until combined.

  • ROLL dough on a lightly floured surface into a 22 × 12 in. rectangle, trimming edges if needed. Spread butter mixture evenly over dough to the edges. With the long edge facing you, tightly roll up dough in jelly roll fashion (3). End roll with seam-side up. Use a sharp knife to cut the log lengthwise in half along the seam (4). Tightly weave the two pieces together, leaving the cut sides exposed. Gently transfer to prepared sheet. Brush a 2-in. portion of one woven end with egg wash (5). Form into a wreath, firmly pinching the egg-washed end underneath the other to seal (6). Cover with same damp kitchen towel and let rise until doubled, 1 more hour.

  • BAKE in centre of oven until bread is deep golden, 35 to 40 min. Cool slightly. Dust with icing sugar before serving.

How to make a cinnamon twist wreath

1. Gather and prepare ingredients in twist bread recipe.

Flour in a bowl, milk in a measuring cup, eggs and sugar and other ingredients for the cinnamon braided loaf recipe in white bowls on a white counter

2. Combine in a stand mixer fitted with the dough hook.

An overhead view of a silver KitchenAid stand mixer with a glass bowl filled with eggs and a bowl of flour with a hand holding a spoon and putting flour in the stand mixer bowl (Photo: Eric Putz)

3. Spread butter mixture over rolled out dough. Tightly roll up dough.

Hands rolling out the dough spread with cinnamon on a white background

4. Use a sharp knife to cut the log lengthwise in half along the seam.

Two hands, one holding a knife, making a slit in the rolled dough

5. Weave both halves. Brush a 2-in. portion of one woven end with egg wash.

A twisted loaf on a baking sheet with a parchment paper with a bowl with egg wash and a brush in it

6. Form into a wreath, firmly pinching the egg-washed end underneath the other to seal.

a nearly ready loaf getting formed into shape on a. baking sheet

Can't get enough of this cinnamon bread? Check out the more traditional cinnamon bun or cinnamon scroll loaf recipes.

Nutrition (per serving)

Calories 573, Protein 10g, Carbohydrates 72g, Fat 28g, Fibre 2g, Sodium 415mg.
Excellent source of vitamin B12.

FILED UNDER:
RecipesbakingChristmasDesserts
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