This Cinnamon Sugar Twist Bread with Maple Glaze is cozy, rustic, and smells like an old farmhouse kitchen. Made with soft, fluffy white bread dough, this sweet treat is twisted with butter, cinnamon, and brown sugar, then baked until golden and drizzled with warm maple glaze.
It’s a comforting recipe that looks impressive but is simple to make. Whether you’re serving it for a Sunday breakfast, a family gathering, or enjoying a peaceful afternoon coffee, this sweet loaf is sure to bring warmth and smiles.
FAQs
Q: Can I use store-bought dough?
A: Yes! Store-bought white bread or even pizza dough works in a pinch, though homemade yields the best texture.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the twist, cover it, and refrigerate overnight. Bake the next day.
Q: Can I freeze this bread?
A: Yes—freeze the baked loaf (unglazed) tightly wrapped. Glaze after thawing and reheating.
How and When to Remove Your Braided Sweet Bread from the Pan
After all the effort of braiding, baking, and glazing, the last thing you want is to tear your beautiful loaf during removal. Here’s exactly how and when to take it out of the pan without a hitch:
Let It Rest First:
As tempting as it is to turn it out right away, allow the bread to rest in the loaf pan for about 10 to 15 minutes after removing it from the oven. This short resting period helps the bread set up slightly, making it sturdier to handle.
Loosen the Edges Gently:
After resting, take a butter knife or a small offset spatula and carefully run it around the edges of the bread to ensure it’s not sticking to the sides.
Turn It Out Carefully:
Tilt the pan slightly and gently tip the loaf out, using your hands or a wide spatula to support the underside. If you used parchment paper, simply lift it out by the overhang.
Cool Before Slicing or Glazing:
Place the loaf on a wire rack to cool completely. This not only helps maintain its shape but also allows any glaze to set beautifully if you’re adding one later.
💡 Tip: If your pan was well-greased or lined with parchment, your loaf should release effortlessly. But if it resists, don’t force it—give it a few gentle taps upside down while supporting the loaf from underneath.
Use Your Homemade White Bread Dough for This Sweet Braided Bread
Already making my classic loaf? Perfect. The same dough from Homemade White Bread can become a cozy dessert: Cinnamon Sugar Twist Bread with Maple Glaze.
How to Turn Your White Bread Dough into a Braided Sweet Bread
- Roll it out: After the first rise, roll the dough into a 12×16-inch rectangle on a lightly floured surface.
- Fill: Brush with 2 Tbsp melted butter. Mix 1/2 cup brown sugar, 1 1/2 tsp cinnamon, and a pinch of salt; sprinkle evenly over the dough.
- Shape: Roll up tightly (like cinnamon rolls) to form a log. Slice the log lengthwise to reveal the layers. With cut sides facing up, twist the two strands together.
- Second rise: Place in a greased 9×5-inch loaf pan (or on a parchment-lined sheet as a ring). Cover and let rise until puffy, 30–45 minutes.
- Bake: Brush with beaten egg (optional). Bake at 350°F (175°C) for 25–30 minutes, until golden and it sounds hollow when tapped.
- Maple glaze: Whisk 1/2 cup powdered sugar, 1 Tbsp pure maple syrup, and 1–2 tsp milk (pinch of cinnamon optional). Drizzle over warm or cooled bread.
Tip: For neater slices and visible swirls, keep the cut sides facing up while you twist.
Cinnamon Sugar Twist Bread with Maple Glaze
Ingredients
Method
- In a small bowl, mix the brown sugar, cinnamon, and a pinch of salt.
- Roll your risen white bread dough into a rectangle (about 12×16 inches) on a lightly floured surface.
- Brush with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Roll up the dough lengthwise into a tight log.
- Using a sharp knife, cut the log in half lengthwise to expose the swirled layers.
- Gently twist the two strands together, keeping the cut sides facing up.
- Place the twist into a greased loaf pan (or shape into a rustic ring on a baking sheet).
- Cover and let rise in a warm place for about 30–45 minutes, or until puffy.
- Preheat oven to 350°F (175°C).
- Brush the top with beaten egg for a golden finish.
- Bake for 25–30 minutes, or until the top is golden brown and it sounds hollow when tapped.
- While the bread cools slightly, whisk together:
- ½ cup powdered sugar
- 1 Tbsp maple syrup
- 1–2 tsp milk
- Optional: pinch of cinnamon for added flavor
- Drizzle glaze over warm or cooled bread before slicing and serving.
Notes
Recipe Notes:
- You can use a bundt pan, loaf pan, or free-form on a parchment-lined baking sheet.
- For a stronger maple flavor, use dark amber maple syrup in the glaze.
- This bread keeps well for 2–3 days at room temperature (wrapped tightly).
- Reheat slices in a toaster oven or microwave for a warm treat.
