I created this quick apple cinnamon twist loaf after developing my Easy and Fast Cinnamon Twist Loaf for those who want to make cinnamon rolls but don’t have the hours to make a more time consuming recipe! You will love the soft texture, silky cream cheese frosting, and cinnamon-apple filling that’s sweet and perfectly spiced. Enjoy!

This loaf is absolutely stunning, and has the same taste and very similar texture as cinnamon rolls. The fun part is, you can slice it and serve with butter, buttercream frosting or cream cheese frosting! The addition of buttery sautéed cinnamon apples really takes this loaf over the top and makes it a great breakfast, brunch or dessert for any holiday or gathering.

If you’re a lover of apple recipes like me, you should definitely check out this tasty Apple Cream Cheese Danish, or these delicious Granola Baked Apples, or for a fun dessert these cute apple blossom mini pies as well.

Reasons you’ll love this quick apple cinnamon twist loaf:

I am so excited to share this quick apple cinnamon twist loaf recipe with you. It makes a huge, gorgeous sheet pan’s length twisted loaf! You can also cut it in half and bake them in two bread loaf pans. Keep the baking temp and length of time the same.

Either way, this breakfast/brunch/dessert is pretty darn fast to whip up. It usually takes me just over and hour and it is so delicious right out of the oven! You could even drizzle a little caramel sauce on top to make it extra indulgent.

Folding/Rolling process

Quick Apple Cinnamon Twist Loaf ingredient list:

1 1/2 Cups Warm water
1 Tablespoon Instant yeast
2 Tablespoons Sugar
3 1/2 Cups All purpose flour
1 Teaspoon salt
1 medium-large apple
1/2 Cup Packed brown sugar
2 Teaspoons Ground cinnamon
2 Tablespoons Salted butter
2 Tablespoons Cream cheese
4 Tablespoons Salted butter
2/3 Cup Powdered sugar
1/2 Teaspoon vanilla extract

Recipe Variations:

This recipe does not have to be made with apples. I love it plain (original recipe here), or you could add raisins, orange jam or even some strawberry or raspberry preserves to the filling. I have also seen people make my original recipe with coconut or walnuts inside of it! Yum.

Tips/FAQ’s

2 tips for success: Do not over-roll your dough. Make sure to leave it 10×12! This will help the dough stay soft and puffy and not become over stretched and hard. Move rolled up dough onto a parchment sheet before slicing to twist. It will be impossible to move to a pan after you’ve cut and twisted unless it’s on a parchment sheet. If you do not have parchment, at least use a prepared tin foil sheet.

When you are twisting the loaf, turn the “ropes” cut side up. Then (without pulling) lay ropes over each other in a twist shape. The twist should fit onto a baking sheet. If the twist is stretched too long, you can cut it in half and bake separately or place into loaf pans. I’ve shared a short video of the twisting process over on Instagram.

How can I avoid a messy pan after baking?

A little filling might leak out onto the pan while baking. I recommend lining your pan with a parchment sheet for easy release and clean up! If you do not have parchment, you can spray a sheet of tin foil with non-stick spray.

Can I make this recipe ahead?

This recipe can be made ahead of time. If you need to make it before the day of serving, I would recommend baking, fully cooling and then cutting into 3rds and freezing in gallon ziplock bags. Thaw to room temperature the day of, and make glaze frosting.

How long will the cinnamon twist loaf stay good after baking?

The twist loaf will stay good for 48 hours after baking if kept in an airtight container.

What is the best way to store it?

The loaf is best stored at room temperature in an airtight container or ziplock bag.

Quick Apple Cinnamon Twist Loaf

Handmade Farmhouse

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast, brunch, Dessert

Ingredients

1 1/2 Cups Warm water
1 Tablespoon Instant yeast I only use SAF
2 Tablespoons Sugar
3 1/2 Cups All purpose flour
1 Teaspoon salt

Apple cinnamon twist filling

1 medium-large apple finely chopped. Sautéed in 1 tablespoon of butter just until slightly tender, and sprinkle with cinnamon.
1/2 Cup Packed brown sugar
2 Teaspoons Ground cinnamon
2 Tablespoons Salted butter

Small Batch cream cheese frosting

2 Ounces Cream cheese softened
4 Tablespoons (2 oz) Salted butter softened
2/3 Cup Powdered sugar
1/2 Teaspoon vanilla extract

Instructions

Prepare dough in a mixer. Combine warm water with yeast and sugar. Mix and allow to proof (activate and bloom) for about 5 minutes or until foamy.
Add 1 teaspoon salt and 3 1/2 cups flour. Let mix on medium speed until well combined. Dough should be smooth and elastic. Turn dough onto a floured counter. Allow to rise covered with a tea towel for about 10 minutes.
Peel and finely slice your apple, then add it to a small sauté pan with a tablespoon of butter. Sprinkle with cinnamon and allow to sauté for a few minutes until apples are just slightly tender. Remove from heat.
Sprinkle flour on the counter where you will roll your dough.
Roll dough into a SMALL rectangle about 10×12. Brush rectangle with melted butter. Sprinkle and spread cinnamon and sugar mixture to cover the dough. Sprinkle with sautéed apple pieces. Roll up the dough lengthwise like you’re making cinnamon rolls.
IMPORTANT *Add roll to a baking sheet with parchment for easy clean up and to make transferring to a pan easy.
With a pastry knife or sharp knife make a slice down the center of the roll leaving about a 1/2 inch attached at one end.
Turn the cut "ropes" so the cut side is facing up. Without pulling, place dough ropes into a twist but laying one over the other and tuck ends under.
Allow to rise (covered with a tea towel) for 20 minutes. This will really help it form into a beautiful puffy shape. I like to preheat my oven while the twist rises.
Bake at 375° for 23-25 minutes or until lightly golden. Allow to cool down before adding cream cheese frosting.
Mix ingredients together and add to twist after it has cooled 10-15 minutes. The frosting will warm slightly onto the twist and create a sweet and delicious topping to compliment the filling!

Notes

*TIP the tighter you roll up your dough the more layers your twist will have once cut. I like to roll the dough tight so it creates a beautiful texture once I form the twist.

This recipe makes one very large twist. It can be sliced into up to 12 slices to share.

Supplies for baking:

Having a kitchenmaid mixer is not a necessity for this recipe, but it does make it easier to make. Here is a great size on sale!

Measuring cups
Measuring spoons
Rolling pin
Pastry knife or large sharp knife
Parchment Paper (not a must but it helps make clean up SO easy and helps the loaf not stick to the pan).
Baking sheet (linking my very favorites, here!)

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