Cinnamon-Apple Twist Bread

Cinnamon-Apple Twist Bread created by Artandkitchen

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.

Ready In:
2hrs 30mins



  • Manual/Mixer Method:

  • 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.
  • 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.
  • Bread Machine Method:

  • 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.
  • Filling:

  • 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.).
  • Toss the grated apples with the lemon juice, then add that to the sugar mixture. Mix well, and set aside.
  • Assembly:

  • 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.
  • 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.
  • To Make Rolls:

  • 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.
  • Baking:

  • 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.
  • Glaze:

  • 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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"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."

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    This was easy to make although when it came time to stuff and roll the dough and filling it was quite messy. I cut the recipe in half then in turn made two smaller loaves. This was an ideal way to use up older apples that were past their prime. Used the ABM method. The apple mixture was prepared early to allow the juices to run and drain. CraftScout's review was very helpful in making this bread. Reviewed for Veg Tag January.
  2. Artandkitchen
    Cinnamon-Apple Twist Bread Created by Artandkitchen
  3. Artandkitchen
    A is really a fabulous recipe. My children said: %u201Cyou should prepare this often!%u201D<br/>It was the first time for me that prepared this kind of filled braided bread... it was soooo easy%u2026 I will do it again!<br/>I used 5 medium apples for the filling (because I still have a lot from our garden!), but the quantities of the other ingredients for the filling unchanged.<br/>I throw all the ingredients for the dough in the knitting machine for about 10 minutes. During this time I prepared the filling. The dough was very soft and it was easy to roll it out without resting before. I did not have time to wait 2 hours at home so I put the bread with a fireproof pot with warm water and the bread in the cold oven. I programmed my oven so that after 90 minute it would begin heat for 40 minutes. I increased the cooking time because the oven need time to warm up until it reaches the temperature. My daughter took the huge bread out after the 40 minutes baking time. 45 Minutes later, as I came home, I prepared the glaze and 15 minutes later %u2026..Mmmhhh it was on our dish! THANKS A LOT!
    I doubled the filling amount and used diced apples instead of shredded. With those changes, this is the best recipe ever. I can't stop eating it. Also, I agree with the other posters; don't be afraid of the weird cut-and-twist instructions. Yes, the dough bleeds filling juice. Yes, it falls in the baking. But I think it's supposed to. Either way, it comes out beautifully in the end. (Ps, if you don't have potato flour/flakes, you can use regular bread flour instead. Still delish.)
  5. KCShell
    Cinnamon-Apple Twist Bread Created by KCShell

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