Overnight Cinnamon Bread Twist with Cream Glaze
A stunning spiral bread combining soft, tender crumb enriched with potato flakes and a bold cinnamon-sugar filling. The dough develops flavor through overnight cold fermentation, creating complex taste and improved texture. Perfect for weekend brunch, holiday breakfasts, or impressive entertaining. This version uses potato flakes for subtle richness and includes a decadent cream cheese glaze drizzled through a piping bag for visual appeal.
Ingredients
- 3 ¼ cups all-purpose flourbread flour1:1advanced
whole wheat adds 10-15m extra bake time
- ¼ cup dried potato flakesinstant mashed potatoes1:1swap
adds slight potato flavor and tenderness
- ¼ cup sugar
- 1 ½ teaspoons instant yeast
- 1 ¼ teaspoon salt
- 3 tablespoons butter, room temperature, plus extra for greasing
- 1 teaspoon vanilla extract
- 1 eggbread flour1:1advanced
whole wheat adds 10-15m extra bake time
- 1 cup milk
- ¼ cup plus 2 tablespoons, sugar
- 4 ½ teaspoons cinnamon
- 2 tablespoons butter, melted
- 1 cup powdered sugar, sifted
- ¼ cup heavy cream
- 1 teaspoon vanilla
Instructions
- 1
Mix flour, potato flakes, sugar, yeast, and salt in mixer bowl.
- 2
Add butter, vanilla, egg, and milk. Mix with dough hook until shaggy dough forms.
- 3
Rest dough for 30 minutes.
- 4
Knead with dough hook or by hand for 10 minutes.
- 5
Transfer to greased bowl, turning to coat with butter. Cover and refrigerate overnight.
- 6
Remove dough next morning and let sit at room temperature for 3 hours.
- 7
Combine sugar and cinnamon for filling.
- 8
Deflate dough and divide in half.
- 9
Roll one half into 10 x 12-inch rectangle on floured surface.
- 10
Brush with melted butter and sprinkle with half cinnamon mixture, leaving 1/2-inch border on one long edge.
- 11
Roll tightly from long edge with filling, pressing seam to seal.
- 12
Cut log lengthwise with sharp knife. Turn halves so filling and cut edges face upward.
- 13
Seal two short edges together, then cross one side over other repeatedly to create twist.
- 14
Place twist in greased 8-inch cake pan to form ring. Repeat with second dough half.
- 15
Cover and let rise at room temperature for 1 hour.
- 16
Preheat oven to 350 degrees.
- 17
Bake for 30 minutes.
- 18
Cool a few minutes, remove from pan to rack.
- 19
Mix powdered sugar, heavy cream, and vanilla for glaze. Transfer to ziplock bag, clip corner, and drizzle over cooled twists.
Tips
Overnight cold fermentation develops deeper flavor and improves crumb structure. Don't skip this step even if rushing - minimum 8 hours produces noticeably better results.
When twisting, keep filling and cut edges facing upward so they remain visible and don't get sealed inside, creating a marbled effect when sliced.
Pipe glaze through ziplock bag for professional presentation and controlled drizzle - simpler than piping bags and requires no special equipment.
Good to Know
Cool completely. Wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days. Reheat gently before serving.
Prepare through step 5 (refrigerated overnight). Let come to room temperature next day. Alternatively, shape and refrigerate up to 8 hours before final rise and bake.
Serve warm or room temperature as part of brunch spread, breakfast buffet, or with coffee. Pairs well with butter, preserves, or as standalone.
Common Mistakes
Skip the overnight chill to avoid underdeveloped flavor and dense crumb
Ensure potato flakes are dispersed evenly to avoid gritty pockets
Don't overseal the twisted dough to avoid blocking rise
Leave the 1/2-inch unfilled border to prevent filling from leaking during baking
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
adds slight potato flavor and tenderness
FAQ
Can I make this without the overnight refrigeration?
You can, but quality suffers significantly. At minimum, allow 2-3 hours room temperature rise after shaping, but flavor development and texture won't match the overnight cold fermentation method.
What if my dough is too sticky to work with after removing from fridge?
Dust generously with flour and work quickly. If very sticky, refrigerate again for 15 minutes. Dough should be pliable but not wet. Over-flouring makes dense bread, so use minimal additional flour.
How long can I keep the baked twists before they go stale?
Best eaten same day or within 2 days at room temperature. Refrigerate up to 5 days for extended storage, or freeze up to 3 months wrapped tightly. Reheat gently to restore softness.