CINNAMON TWIST BREAD

By Kikifoodies · 180 min

Ingredients

Instructions

1. Warm the milk, then stir in the instant yeast in a mixing bowl (if using active dry yeast, let it sit about 5 minutes until foamy).
2. Add the sugar, then the flour and salt.
3. Knead on medium speed with the dough hook for 3 to 4 minutes, until the dough starts to come together.
4. Add the softened butter and keep kneading until the dough is smooth, soft and elastic, and stretches without tearing.
5. Put the dough in a lightly oiled bowl, cover and let it rise until doubled, about 1 hour depending on room warmth.
6. On a lightly floured surface, press the dough into a rough rectangle, then roll it into a long rectangle.
7. Spread the softened butter evenly over the dough.
8. Mix the brown sugar and cinnamon, then sprinkle evenly over the dough.
9. Roll the dough tightly into a log starting from the long side.
10. Slice the log lengthwise down the center, leaving one end uncut. Twist the two halves loosely around each other with the cut sides facing up.
11. Tuck the ends under and place the twist in a greased loaf pan. Cover and let rise until puffy or doubled, about 45 minutes.
12. Bake at 350°F (175°C) for 25 to 30 minutes. If the top browns too fast, loosely cover it with foil for the last part of baking.
13. Let the bread cool slightly.
14. Beat the softened cream cheese, powdered sugar, vanilla, heavy cream and milk until smooth, adding more milk if needed for the right consistency.
15. Drizzle the icing over the warm bread so it melts slightly into the swirls, then slice.

Summarized from Kikifoodies's video. Watch it for the details.

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MilkCreamBrown sugarHeavy creamCream cheese