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A freshly baked rustic braided loaf made from white bread dough, drizzled with homemade maple glaze and resting on parchment paper in a cozy farmhouse kitchen.
Jana Rae

Cinnamon Sugar Twist Bread with Maple Glaze

This cozy cinnamon sugar twist bread is made with soft white bread dough and finished with a maple glaze. A sweet, rustic treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Twist Bread:
  • 1 batch white bread dough already prepared and risen once
  • 2 Tbsp melted butter
  • ½ cup brown sugar
  • 1½ tsp ground cinnamon
  • Pinch of salt
  • 1 egg for egg wash
For the Maple Glaze:
  • ½ cup powdered sugar
  • 1 Tbsp pure maple syrup
  • 1 –2 tsp milk adjust for desired thickness
  • Pinch of cinnamon optional

Method
 

  1. In a small bowl, mix the brown sugar, cinnamon, and a pinch of salt.
  2. Roll your risen white bread dough into a rectangle (about 12x16 inches) on a lightly floured surface.
  3. Brush with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
  4. Roll up the dough lengthwise into a tight log.
  5. Using a sharp knife, cut the log in half lengthwise to expose the swirled layers.
  6. Gently twist the two strands together, keeping the cut sides facing up.
  7. Place the twist into a greased loaf pan (or shape into a rustic ring on a baking sheet).
  8. Cover and let rise in a warm place for about 30–45 minutes, or until puffy.
  9. Preheat oven to 350°F (175°C).
  10. Brush the top with beaten egg for a golden finish.
  11. Bake for 25–30 minutes, or until the top is golden brown and it sounds hollow when tapped.
  12. While the bread cools slightly, whisk together:
  13. ½ cup powdered sugar
  14. 1 Tbsp maple syrup
  15. 1–2 tsp milk
  16. Optional: pinch of cinnamon for added flavor
  17. 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.