cinnamon roll bread with streusel and browned butter icing

cinnamon roll bread with streusel and browned butter icing

Have you ever wondered what it would be like if a cinnamon roll and coffee cake had a baby? Well, you don’t need to wonder because the baby in question is HERE. I was recently reading a post on Sally’s Baking Addiction (if you don’t follow her, you should, she’s awesome) about her raspberry danish twist bread with vanilla icing. I took her dough recipe and filled it with cinnamon butter and brown sugar and baked it with streusel on top and a ridiculously luscious browned butter icing.


For anyone who has been intimidated by doughs and cinnamon rolls, I cannot assure you enough about how simple this is to make. It does take a bit of time to allow the dough to rise, but you will be so satisfied with the outcome. You can even start the dough the night before and after it’s twisted and in the springform pan it can be wrapped in plastic and refrigerated overnight. If you do this method, allow the dough to come to room temperature for about an hour in the morning before baking. This is also a perfect recipe for brunch or entertaining a crowd because it is quite large and rich.


Sally also has a great video tutorial on her site if you’re confused about the twisting portion. Happy baking!


Recipe adapted from Sally’s Baking Addiction.

Yield: 8-10 servings

cinnamon roll bread with browned butter icing

prep time: 3 hour and 30 minscook time: 45 minstotal time: 3 hours and 75 mins


  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons (45g) sugar
  • 3/4 cup (180g) whole milk
  • 1/4 cup (4 tablespoons, 60g) unsalted butter, at room temperature
  • 2 eggs
  • 3 1/2 cups (500g) all purpose flour
  • 1 teaspoon salt
  • 1 stick (113g) unsalted butter, at room temperature
  • 2 tablespoons ground cinnamon
  • 1 cup brown sugar
Browned Butter Icing
  • 1 cup powdered sugar
  • 2 tablespoons browned butter*
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
Streusel (optional)
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 cup all purpose flour
  • 3 tablespoons brown sguar
  • pinch of salt


  1. To make the dough: Warm milk until just warm to the touch (about 100 degrees F), either in the microwave or in a small saucepan. Place yeast and sugar in the bowl of a stand mixer and pour the warm milk over the yeast. Let sit for 5 minutes until foamy, if yeast doesn't foam the yeast is dead and the bread will not rise. This means your milk was too warm, or the yeast is old. Add butter, egg, and flour. Fit the mixer with the dough hook attachment and mix on low until combined. Sprinkle salt over the top and continue to mix on medium speed until smooth. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, about 90 minutes (I use my laundry room).
  2. To make filling: mix butter with cinnamon and set aside.
  3. To make streusel: mix all ingredients together by hand, working the butter into the flour and sugar until it resembles coarse crumbs. Set aside.
  4. To make glaze: Mix browned butter with powdered sugar, milk and vanilla and whisk until smooth. Set aside. 
  5. To assemble: Grease a 9 inch springform pan. Turn the dough out onto a lightly floured surface and roll into a 12x16 inch rectangle. With the long side facing you, spread the cinnamon butter in an even layer over the top leaving a one inch gap at the top so the dough sticks to itself when you roll it up. Sprinkle brown sugar over the buttered area. Rolling away from you, roll the dough into a tight log that is 16 inches long. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half-- forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan. (I carefully pick it up using two flat spatulas!) Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  6. Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Sprinkle the top of the twist with the streusel. Bake for 40-45 minutes, until the top is lightly golden brown. If the top is browning too quickly, tent the top with foil. Remove from the oven and allow to cool for a few minutes. Carefully remove the springform pan and transfer to a serving plate. Drizzle liberally with icing and serve. 


*browned butter is melted butter that has been cooked until the milk solids have turned golden brown. It is amazingly delicious and nutty. To make browned butter, melt butter in a nonstick pan and cook over medium heat until golden brown in color. Remove from heat immediately as the butter can burn very quickly. Let cool slightly before using.
Created using The Recipes Generator
brioche with ham, gruyere, and egg

brioche with ham, gruyere, and egg

wonton noodle soup

wonton noodle soup