Cinnamon Twist Breakfast Bread (Bread Machine Recipe)

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Sneak Preview: This Cinnamon Twist Breakfast Bread is a decadent yeast bread you can mix with a bread machine or a stand mixer. It’s a fancy-schmancy version of cinnamon rolls suitable for a special occasion.

sliced twisted cinnamon roll

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My sister and I plan to open a bed and breakfast if we find ourselves widowed someday.  (Please don’t discuss this idea with my husband.  It makes him nervous.)  We already know this decadent Cinnamon Twist Breakfast Bread will be at the top of the breakfast menu.

What makes this cinnamon yeast bread so decadent? Instead of milk, the recipe specifies half-and-half. Instead of the usual one egg, use two. Now we’re talking about a treat that’s worth the calories.

This recipe isn’t as quick as a coffee cake made with Bisquick. But mixing and kneading the dough in your bread maker will make the whole process more manageable.

Just like 95% of the yeast bread I make, this recipe is mixed, kneaded, and proofed in a bread machine.

twisted Cinnamon Roll on a platter--uncut

However, using a big electric mixer or mixing by hand is fine if you’re so inclined.  Once the dough rises to double its original size, remove it from the pan, shape, allow it to proof again, and bake.

How to shape the dough for this Cinnamon Twist Bread with Pecans:

  1. Remove dough from bread pan after completion of the dough cycle.
  2. Divide dough into two equal portions.
  3. Combine streusel ingredients and sprinkle over dough that has been rolled into a rectangle.
  4. Starting with the long edge, roll dough into a long, slender cylinder. Try not to stretch it.
storyboard showing how to roll out the dough for Cinnamon Twist Bread

Now it gets a little tricky, but the twist is what makes this sweet bread special. Proceed with confidence.

How to twist the dough:

  1. Cut the roll you made as seen above in half lengthwise.
  2. Roll each half so you can see all the layers.
  3. Start at one end and entwine layers as shown below.
  4. Join both ends of twisted dough to make a circle, and carefully placed in a greased round pan.
How to cut and twist dough

Don’t be scared off by the shaping instructions.  I’ve made many less-than-perfect twists in the past but they still tasted incredible. The glaze will cover a multitude of sins.   I usually use more icing than pictured here, but I wanted you to see the twist.


Frequently asked questions about Cinnamon Twist Bread:

Can I freeze this bread?

Yes, you can freeze the baked twist. Always double wrap. First, cover entirely with plastic wrap, then a plastic bag or a piece of foil. Use within a month.

Can I use active dry yeast instead of instant or bread machine yeast?

Yes. You no longer need to dissolve active dry yeast. Instead, use 1/4 teaspoon more because active dry yeast usually takes longer to rise.

Can I substitute another flour for the unbleached all-purpose flour?

You can sub bleached all-purpose flour. Whole wheat or bread flour is too heavy, in my opinion. This recipe should be rich and melt-in-your-mouth tender. Bread flour makes a sturdier product–not what you are going for with this recipe.

Can I bake this recipe in my bread machine?

No. I wrote this recipe to use the bread machine as a dough mixer and kneader only. When the DOUGH cycle completes, remove the dough, and make the twist by hand. Finally, bake the two twists in your conventional oven.

What can I substitute for half-and-half?

Half-and-half is the ingredient that makes this bread a rockstar. You can make half-and-half by combining equal amounts of whole milk and whipping cream.

Can I use this dough to make cinnamon rolls?

Absolutely. They will be gloriously rich and delicious. You can see the traditional way to roll out cinnamon rolls on this post.

If you have questions or suggestions, email me privately to Paula at Hope to see you again soon! Paula

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Cinnamon Twist Breakfast Bread Recipe (Bread Machine)

This bread machine coffee cake is a yeast bread in the same family as cinnamon rolls–directions for mixing and kneading in a bread machine included.
5 from 10 votes
Prep Time 45 mins
Cook Time 30 mins
Mixing & Rising Time 2 hrs 15 mins
Total Time 3 hrs 30 mins
Course Sweet Yeast Bread and Coffee Cakes
Servings 16 servings


  • ¾ cup half & half - (warmed for 45 seconds in the microwave)170 gr
  • 3 tablespoons sugar - 39 gr
  • 1 teaspoon salt - 6 fr
  • 2 large eggs - 100 gr
  • ¼ cup unsalted butter - (softened) 57 gr
  • cups all-purpose unbleached flour - (save ½ cup flour back to use if needed) 450 gr
  • teaspoons instant yeast - 7 gr


  • 3 tablespoons butter - (softened) 42 gr
  • ½ cup packed light brown sugar - 107 gr
  • 2 teaspoons cinnamon - 5 gr
  • ½ cup pecans - (chopped and toasted) 57 gr


  • 2 cups sifted powdered sugar - 227 gr
  • ½ teaspoon vanilla - 2.5 gr
  • 2 + tablespoons milk or black coffee - 28 gr


  • Place all ingredients for the dough (in the order listed) into the bread machine pan. Set the DOUGH cycle and press start. After 15 minutes, check the dough for consistency. Add the reserved flour 1 tablespoon at a time if the dough is too wet. Add water 1 teaspoon at a time if the dough is too dry. The dough should stick to the sides of the pan and pull away cleanly.
  • When the DOUGH cycle finishes, check to make sure the dough has risen to double its original size. If not, leave the dough in the machine until it doubles. If so, remove dough from the bread machine pan and divide it in half. Cover each portion with plastic wrap and let rest for 10 minutes.
  • Roll the first half into a 9 x 20-inch rectangle. Spread with half the butter. Sprinkle with half of the filling mixture. Starting at the long side, roll up jellyroll style. Pinch seam to seal.
  • Now it gets a little tricky but the twist is what makes this sweet bread special. Proceed with confidence.
  • Slice roll in half lengthwise. Place halves side by side, with cut surfaces facing up. Moisten one end of each portion with wet fingers. Push the ends together to join the two pieces of dough. Twist pieces together; shape into a ring and fit into a greased 8 or 9-inch pan. Moisten ends and press to seal.
  • Repeat the process with the other half of the dough and filling. Cover and let rise in a warm place until almost doubled in size. Preheat oven to 350˚ F.
  • Bake for about 25 minutes, or until golden brown. Let stand 3 minutes and transfer to serving platter with a spatula.
  • Make icing and pour over the top.



Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.


Nutrition Facts
Cinnamon Twist Breakfast Bread Recipe (Bread Machine)
Serving Size
1 slice
Amount per Serving
Calories from Fat 81
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Sweet Yeast Bread and Coffee Cakes
Cuisine: American
Keywords: breadmachinebreakfastCinnamonrollssweetyeast
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Recipe Rating


  1. That is gorgeous, and I’m sure it’s also delicious!

    How about opening the bed and breakfast sooner rather than later, and offering cooking classes there too?

  2. Christine @ Fresh Local and Best says:

    My goodness! This is a stunning pastry, I love the technique!

  3. Drool is dripping on my keyboard. Why do you do this when I am trying hard to lose 5#?

  4. This recipe looks like a keeper! I bet Kent Matthew would like it better than peas!

  5. Oooh, how cool is that!?! I’ve never seen that done, it’s very impressive.

    P.S. I just made cinnamon rolls this morning. Wish I’d have seen your post first.

  6. It looks so tasty. I love the detailed instruction.
    btw creme fraiche is easy to make. Both of these recipes work equally well and the procedure is the same for both, it just depends on what I have in the fridge as to which I make.
    2 cup cream and 2 tbs buttermilk or 1 cup cream and 1 cup sour cream.
    Stir together in a glass jar and let sit at room temp for 8-12 hours, until thick. Refrigerate until cold.

  7. Christina Lee says:

    This looks super yummy! I will come stay in your bed and breakfast!
    Is that an Arthur Court platter you put the bread on? I hear that stuff is fantastic!

  8. Christina, yes, Arthur Court. My daughter-in-law likes to collect and give that stuff. I love it.

    Mimi, thanks for the creme fraiche directions.

  9. this was a yum, yum, yummy treat on our “Texas Christmas” brunch!

  10. This looks amazing! Love that your recipe makes 2 twists. Bonus pts…Love…I Peter 4:8. Do bonus pts. mean I get to ask 2 questions 🙂

    What warm place do you put your twists to rise?
    How long does it take to double in size before baking?

    1. Jennee, You answered the question. Alright!

      I assume you are talking about a warm place for the second rise. Best place for first rise is inside your bread machine.

      Here are a few ideas for warm places for second rise:
      In oven (set at 100 degrees if your oven will allow) with light on.
      Inside microwave in which you have previously boiled water. Close the door.
      On top of water heater or dryer if running.
      In front of heating vent.
      In middle of a hot Texas summer? back porch. Seriously. Covered of course.

      How long it takes to double in size is directly related to where you put the bread to rise. I would allow an hour but could be 30 minutes if spot is warm. In winter time in a cold house-could be a little longer.

  11. Ann Hastings says:

    This looks AMAZING! I realize more and more after reading your blogs how badly I need a bread machine!

    1. If you like homemade bread–you absolutely “knead” one. 🙂 Unless you like to do it all by hand. I can’t relate to those people.

      1. Ann Hastings says:

        Yeah me either 🙂

  12. This looks amazing! I think I have to try it.

  13. So that’s how the twist is made. Wonderful! This looks beautiful and the instructions are very good. Thanks.

  14. This looks amazing. I think I may try it for breakfast Saturday morning. Do you have any good recipes for whole wheat bread using the bread machine? Any recipes that I’ve tried are never very good and Allen won’t eat them!

    1. Gina, I’ve missed you. Can’t imagine how busy you must be though.

      Don’t really have a good whole wheat recipe. I’m not that fond of it myself so rarely go there. Occasionally, I will add 1/2 – 1 cup whole wheat to my rolls but that’s about it. Let me know if you come up with a good one.

      What kind of bread machine do you have?

  15. I have a Toastmaster bread maker that my Grandma gave me. It’s a few years old, but it’s been working great. Sometimes I add King Arthur White Wheat flour, since it’s not as noticable, but it’s just never as good. I’ll have to keep trying!

  16. I made this over the weekend. It was fantastic! Thanks for all the good recipes!

  17. Tried this during some of our cold rainy weather, and it was wonderful. I did a couple of “non-skinny” things, though. I increased the butter I spread on the dough before rolling it, and instead of the milk/sugar glaze, I used a cream cheese frosting glaze. Am I voted off the blog such an indiscretion? :+)

  18. Lori @ "Michigan Momma" says:


    I am a newbie to your site – and I *love* it already! Thus far, I have attempted your Monkey Bread recipe & this Twisty Bread. Both were fantastic, and big hits with my family!

    The only “hints” I would give someone trying this recipe out for the first time would be to make sure your rectangle is LONG. I thought I had mine long enough, yet when I was finished twisting it, I could hardly wrap it into a circle without it becoming one large mass of messy dough (delicious messy dough!). My second attempt included a longer rectangle of dough, plus – while I was rolling the dough up, jelly-roll style – I was softly pressing the dough roll, making sure it was a nice, tight roll. I didn’t do that with the first roll and ended up with a kinda loose, messy roll.

    Yet from now on, now that I know the “tricks” that work for me (everyone is different), I do believe this will become a go-to recipe for company and any time I want a special treat! YUM~

    1. Great tips. I have been making the twisted cinnamon bread for so long, I had forgotten my struggles to form it right in the beginning. Thank-you for commenting about it.

      1. I’m glad to see the extra tips. I’ve made this recipe twice…both times amazingly good! ! Both times though when i cut into my jelly roll it opens up right away not leaving the nice, neatly layered look yours has. I felt like I didn’t have control of the final outcome. Is my dough over proofed? Roll not tight enough? Ideas and tricks welcome! I adore this bread! !!

        1. Jenn, I suspect you aren’t rolling tight enough. HOWEVER, they do fall apart somewhat for me too. I just push them together. The braiding process helps hold them.

          1. Thanks Paula! I was nervous handling the dough too much would make it less fluffy and soft in the end. I will get a little more business-like about it the next time. Also, I’m embarrassed to admit I never understood this was supposed to be two separate rings? I always twisted all four ropes together to make one ring.

          2. Hi Jenn,
            🙂 The last sentence kinda explains why it was hard to hold together. Glad you wrote back.

          3. If I may make an additional suggestion that works for another yeast recipe I make with a tricky shape and filling….I make the dough the night before and let it rise in the refrigerator overnight. Working with chilled dough is much easier to roll out, and the finished product always looks more perfectly shaped for me…. Of course, the second rising will be slower with cold dough, but might be worth trying.

  19. “Romaine”–I must say this recipe looks like a true winner!! Just let me know when that B&B opens–I’ll be there with bells on! Need another partner??
    Thanks for all the wonderful recipes you always have. Can’t wait to try the Fish Pizza!

  20. I can’t wait to try this. I just got a brand new in the box Toastmaster Bread Box (bread machine) at a garage sale for $19.50. Two days in a row I made an incredibly good Pizza stromboli by doing the dough in the bread machine.
    I’m going to make your recipe Sunday or Monday. Thank you.

  21. Tia @ ButtercreamBarbie says:

    that pic before the second rise makes me jealous. you cant even see the ends of the bread where it was joined to form a circle. looks just perfect.

  22. Oh, delicious and beautiful! I think I just might give this a try for Christmas morning or some time during the Christmas season. I do have a breadmaker, and LOVE it, but have not yet moved beyond letting it bake my french bread for me (which we do at least twice a week).

  23. I love the videos you make. Wish you would have had one for this receipe too. Loving all your ideas and help!

  24. Elizabeth says:

    Just made this recipe last night! It is AMAZING!!! My husband and family are ravenous for more! 🙂 Thank you for sharing!!

  25. This looks delicious! I am planning on making this for a family breakfast get together we are attending this weekend. Would you be able to tell me how to convert this recipe if not using a bread machine (I don’t have one)? Are the ingredients (amounts/measurements) the same? Thanks for any insight on this! Can’t wait to try it! 🙂

  26. I’m glad to see the extra tips. I’ve made this recipe twice…both times amazingly good! ! Both times though when i cut into my jelly roll it opens up right away not leaving the nice, neatly layered look yours has. I felt like I didn’t have control of the final outcome. Is my dough over proofed? Roll not tight enough? Ideas and tricks welcome! I adore this bread! !!

  27. Is there any way to make the dough the night before and then bake in the morning? Could the 2nd rise be done in the refrigerator?

    1. Chris,
      Yes, you can make the dough and then shape it. I would refrigerate at that point. In the morning, Remove from fridge and allow about 60-90 minutes to rise until not quite double and bake as usual. Hope it turns out great for you.

      1. Can I remove from fridge and bake straight in UNpreheated oven?

        1. Hi Ju,

          If I understand you right, no. The rolls must come to room temperature, then rise until they are almost double in size. It may take up to two hours for that to happen, depending on the ambient temperature. These are so yummy. Hope they work out for you.

        2. @Paula, I ended up didn’t try to bake it straight from fridge to oven 😁 Instead, I used this recipe of yours to make into a GIANT bread ring – with or without filings. My family called it “The ONE RING that Rules Our Tummy” 🤣🤣🤣

          1. Oh my. That stuff is addictive, isn’t it? Sounds like you know how to please your family!

  28. Looks very very yummy and I want some but do you think I could make it as a loaf?

  29. Thanks for your reply, I wanted to tell you that before I found your site I was not using my bread machine now I love it, your yogurt making way is awesome too but I can not bring myself yet to buy that strainer, hopefully in the future.
    Thanks for all your recipes and tutorials!

  30. Such a pretty way to shape it. Thanks for the great tutorial and recipe.

  31. Annette Cook says:

    The instructions to cut the surfaces of the rolls are missing. How is that done?

    1. See step #6. If you are still unsure, take a look at the process pictures in the best. Hope you love them. Practice makes perfect.

  32. These are delicious, and look amazing too. I split the icing ingredients into two and made the two breads (the recipe makes two breads) one with vanilla icing and one with coffee icing. The coffee icing I made with: one cup of icing sugar, 1/4 teaspoon of vanilla essence, one teaspoon of espresso powder (I used Nescafe Gold Espresso Powder because I had it in the kitchen cupboard for a coffee and walnut cake I often make anyway) and one tablespoon of boiling water. It came out brilliantly, and was an amazing contrast to the vanilla iced one. In fact I can’t make up my mind which one I love best and will probably always make both when I make this fabulous recipe.

    1. Just imagining that coffee icing is making me want to go make one right now. Thanks for the details.

  33. What can I substitute for the half & half?

    1. Hi Gina,

      You could use any kind of milk (measure for measure) actually, but half-and-half is one thing that really makes this bread special. It just isn’t the same without it.

      The best substitute is 1/2 whole milk and 1/2 heavy cream and would be just as good as half-and-half.

      Another possibility that I haven’t tried is 3 teaspoons of butter melted into 3/4 cup of milk.

      Hope this helps.

    2. @Paula, I apologize for making you answer my question which had already been addressed in the FAQ; I was hoping I would not have to go to the store. However, after reading your comment, it seems I would be doing your recipe an injustice by leaving the half & half out. Off to the store I go. =)

  34. Fran Pallach says:

    I have been using this recipe for cinnamon rolls for my son in law for awhile now. It’s his favorite of all I tried. My bread maker is old but it works great. Best and easiest recipe out there.

    1. Hi Fran,

      That is a fantastic idea. Thanks for sharing. I may be trying it myself this weekend.

  35. Judy Vallas says:

    I haven’t made it yet but will soon. This is so close to the Sarah Lee Pecan Coffeecake we ate when I was a kid (long ago 😏) that I’m thrilled to see the recipe. Thank you.

    1. Judy Vallas says:

      @Judy Vallas, I do not know why my comment is scattered all over the place, but I apologize.