Twisted Cinnamon Breakfast Bread (Bread Machine Dough + Oven Bake)

This Twisted Cinnamon Bread is in the same family as decadent cinnamon rolls--directions for mixing and kneading in a bread machine included. This recipe makes two twisted breakfast loaves using the bread machine DOUGH cycle.

16 servings

Prep Time 45

Cook Time 30

Mixing & Rising Time 2 15

Total Time 3 30

Ingredients

¾ cup (170 g) half & half
3 tablespoons (36 g) sugar
1 teaspoon (1 teaspoon) salt
2 large (100 g) eggs
¼ cup (57 g) unsalted butter (chopped)
3¼ cups (390 g) all-purpose unbleached flour
2 teaspoons (2 teaspoons) instant yeast

Filling:

3 tablespoons (42 g) butter (softened)
½ cup (110 g) packed light brown sugar
2 teaspoons (2 teaspoons) cinnamon
½ cup (50 g) pecans

Icing:

2 cups (224 g) sifted powdered sugar
½ teaspoon (½ teaspoon) vanilla
2 + (2 +) tablespoons milk or black coffee

Instructions

Add ingredients into the bread machine pan in the order listed: ¾ cup half & half, 3 tablespoons sugar, 1 teaspoon salt, 2 large eggs, ¼ cup unsalted butter (chopped), 3¼ cups all-purpose unbleached flour, and 2 teaspoons instant yeast.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
Wait 1–2 minutes between additions to let the dough adjust.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
Prepare the Filling: Combine the 3 tablespoons butter (softened), ½ cup packed light brown sugar, 2 teaspoons cinnamon, and finely chopped ½ cup pecans in a small bowl.
End of DOUGH cycle: The dough should be doubled in size. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape: Divide the dough into two equal portions. Roll each into an 18x9-inch rectangle.
Spread the Filling: Spread half the filling over each dough rectangle.
Roll & Cut: Roll up each rectangle jellyroll-style starting with a long side. PInch seams to seal. Slice each roll in half lengthwise with a large knife or pizza cutter to expose the layers.
Braid & Shape: Lay the halves side by side, cut sides up. Start draping one half-pipe over the other, starting from the middle, and working towards each end. Shape the twisted half-pipes into a ring and weave the ends into each other. Place into a greased 8-inch round pan. Repeat the process with the other half of the dough and filling.
Second Rise: Cover and let rise in a warm place until almost doubled in size.
Preheat your conventional oven to 350 °F(180˚C) about 15 minutes before you think the bread will be ready to bake.
Bake for 20-25 minutes or until the internal temperature reaches 190 °F (88˚C). Let stand for 3-5 minutes and transfer to a serving platter with a spatula.
Icing: Stir together 2 cups sifted powdered sugar, ½ teaspoon vanilla, and 2 + tablespoons milk or black coffee in a small bowl.
Drizzle the icing over the Braided Cinnamon Bread while it's still warm, but not steaming hot.

Notes

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information