The third time's a charm...

So out of nowhere Papa Bear decides he is going to clean. He comes in with all of these cleaning tools he bought from Lowes. He is in a serious cleaning mode and I want to ask, “Who’s coming to visit?” I did all my busy work yesterday and I really didn’t have anything to do to match his cleaning enthusiasm. When he said to Christopher, “Son get your hands off that, I just cleaned it”, I thought, best to just get out of the way. 

Cinnamon Twist Bread

Cinnamon Twist Bread

So I decided to try this recipe for the THIRD time.  I originally found it on Pinterest. When I was seriously ready to find out what the ingredients were to make it, the Pin led to a blog that no longer existed. I’m about to rectify that. You can pin mine. 

I found the recipe online that matched the Pinterest pictures. The recipe was written in another language and translated to English. I think a little was lost in translation because the first two times I made it, my dough didn’t turn out right. 

Fortunately Papa Bear has a knack for reading between recipe lines and improvising to make things taste better. He rescued my dough just as I was about to throw both of them in the trash. All I had to do was add water to make my dough right. Oh and read the directions on the yeast packet. So with modifications, here is the new, third time is a charm recipe. I sure hope it comes out right since I’m already writing the blog post and the yeast is only in the rising phase. 

Cinnamon Pecan Twist with Vanilla Glaze

Cinnamon Pecan Twist with Vanilla Glaze

Cinnamon Pecan Twist with Vanilla Glaze

To make the dough:

  • 1 envelope of active dry yeast
  • 1 TBSP of sugar
  • 1/3 C of lukewarm milk 
  • 2 C Bread Flour
  • 1 egg yolk (room temperature)
  • 2 TBSP of butter
  • 1/2 teaspoon of salt
  • See directions for optional water

To make the yeast active the milk has to be just right. I used a 2-cup measuring cup and added the 1/3 cup of milk to it. I put the cold milk in the microwave for 35 seconds today and the temp was 100 degrees - just right (I used a meat thermometer to check it). Using the same measuring cup I added the sugar and yeast packet and stirred it a little with a fork. The packet says the yeast is active in about 10 minutes. You will know it is active because it is bubbly on the top and the liquid has doubled in size.

Before rising

Before rising

One hour later

One hour later

Melt your butter. Put your 2 cups of flour, salt, egg yolk, and yeast mixture into a mixing bowl. If you have a mixing bowl with a dough hook, let it do all the work. Otherwise, I don’t know what to tell ya. Use your judgement here. Climates and temperatures will have everything to do with how your dough turns out. I know I sound all experienced now; my mom told me that part. Here is where you need to use your best judgement and start with 1 tablespoon of water. You shouldn’t see any flour dust and your ball of dough should be soft and sticky. I ended up using 2 tablespoons of water. Put your ball of dough into a greased bowl and let sit for an hour. 

I’ve been writing this off an on. My bread is in the oven now and it is BEAUTIMOUS!

Okay, now for The filling:

  • 2 T of softened butter
  • 5 T of sugar
  • 3 T of cinnamon

Mix the cinnamon and sugar together. I recommend doubling it. You won’t use it all but you can be more generous with it. 

Once your dough is ready. Preheat oven to 350 degrees.

Roll the dough out very thin. I rolled my dough out into a rectangle. Spread the butter all over the top and then generously sprinkle the cinnamon sugar mixture.  Roll the dough long ways so you’ll end with a nice spiral. I found it easier to cut the dough in half using a pizza roller. Twist it from one end to the other and spiral it into a circle. 

Bake for 30 minutes.

While it was in the oven I prepared a glaze. You can split this glaze recipe or use the leftovers for dip.


  • 2 Cups of powdered sugar sifted
  • 1/3 Cup of milk
  • 1 teaspoon of vanilla

Straight out of the oven, I poured on the glaze and sprinkled some chopped pecans on top. Next time I think I’ll put the pecans inside the roll. 

Here’s the thing...I’ve had a sample. It was yummy! Papa Bear is done cleaning - light fixtures, ceiling fan, blinds, windows, furniture and floor (all in the living room). Now that he is sitting, I can sit and officially blog this. 

You can find this on my Pinterest Board Recipes I have tried.

Kenya G. Johnson