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Twisted Cinnamon Bread Recipe


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     Twisted Cinnamon Bread

Category   Desserts - Breads
Sub Category   None

For the Dough-
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling-
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

So, long story short, I used the recipe for the pull apart cinnamon bread by Joy the Baker, rolled it up like a cinnamon roll, cut it in half, long-ways, twisted it a few times, connected the ends to make a wreath, and the rest was up to my lovely oven. My apartment still smells amazing.... 2 hours after it was baked.
So, here it is... if you can make a cinnamon bun, you can make this bread. It looks amazing. It tastes as good as it looks. It looks like you put in tons of effort... but your friends don't have to know there's only like 2 extra steps added onto a traditional cinnamon roll! I hope my pictures will do enough of the explaining... just remember after you shape the wreath, pinch the ends together tight so it stays while baking. I found that 400 degrees was a tad high for this bread, I reduced it to 375 for 15 minutes and 350 for the remaining 15 minutes.
Ideally roll out a rectangle around 16 inches by 20 inches, and square off the corners, I didn't do this, so I just sliced off the uneven ends after rolling it up. Lay the 2 halves fillings side up and cross them one over the other Make sure that the filling side is always facing up! Connect the ends to make a wreath shape.

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