Cinnamon-Apple Twist Bread

READY IN: 2hrs 30mins
Recipe by Annacia

This is bread with a twist - literally. Rolling the filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance.

Top Review by CraftScout

This is a spectacular bread. And quite a spectacle, as well. *grins* But it is hard to make it work correctly. Some advice is definitely in order for future bakers. 1 - Don't half the recipe. Freeze the second loaf if you don't want to have two, but the first one provides valuable insight into making the second one look pretty. And if you understand that to mean that your first one is likely to look distorted, you are correct. *grins* 2 - Don't make your filling right after you put everything in the bread machine. Wait until the last 30 minutes or so. This will allow the apples to release SOME of their juices, but not ALL of their juices, which will make rolling a little easier and less messy. 3 - Make sure your dough gets a good 10 minute rest before you try to roll it, as this will help it roll out very thin. And you want to roll it as thin as you can to give yourself as much space to spread the filling as possible. 4 - When you are rolling your logs, do not think of it as "rolling". It is more of folding into a rounded shape. Rolling will just push the filling out, while lifting and folding gently will keep it in place. 5 - Pinch the ends as you roll. Keeping the ends and edges dry by sealing them as you go will definitely help keep the apple syrup in place. 6 - Fold the last section to the top of the roll. If you continue rolling in the same direction, your seam will end up on the bottom, giving the syrup plenty of opportunity to leak out while you try to seal. 7 - Pizza cutter. Only use a knife if you don't have a pizza cutter. Now after all that, do I think this is worth the attempt? It can be a really beautiful bread, and dough is a joy to work with. As far as the taste goes, I believe some of the quote from tasting were "amazing", "delicious", "manna from heaven". The dough is soft and tender and sweet, like the best danish I have ever had. I am definitely making this again. Thank you for posting, sorry this review is so long. Made for Photo Tag.

Ingredients Nutrition


  1. Manual/Mixer Method:.
  2. Mix all of the dry ingredients in a large bowl. Note: It’s important to distribute the potato flour (or flakes) throughout the dry ingredients so it/they won’t clump when the liquid is added. Add the butter, flavoring, egg and milk, then mix until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.
  3. Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F.
  4. Bread Machine Method:.
  5. Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water, as necessary; it should be smooth and somewhat sticky. Allow the machine to complete its cycle.
  6. Filling:.
  7. While the dough is rising, make the filling. Whisk together the sugar, flour, cinnamon. (the filling will be runny, but it will firm up when baked.).
  8. Toss the grated apples with the lemon juice, then add that to the sugar mixture. Mix well, and set aside.
  9. Assembly:.
  10. Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.
  11. Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.
  12. To Make Rolls:.
  13. Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1-inch slices. Place the slices cut side up (and down) in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise till they’re puffy.
  14. Baking:.
  15. Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they’re lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.
  16. Glaze:.
  17. Mix together all of the glaze ingredients and drizzle it over the loaves or rolls once they’re cool. Yield: 2 loaves or about 24 rolls.

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