This cinnamon sugar twisted croissant bread is a lot simpler to make than common croissants and people layers of buttery candy cinnamon are unimaginable!
The twisted croissant bread craze continues with this scrumptious cinnamon and sugar model. All the small print on methods to make this bread are beneath! (Guess what? It’s straightforward and enjoyable!)
A Particular Butter Packet
For the opposite two model of croissant bread (common and chocolate), the butter packet included simply…butter.
However for our cinnamon sugar model, we would have liked one thing particular to amp up the cinnamon taste.
This butter packet begins off by whipping softened butter with a little bit of granulated sugar and cinnamon. THEN, and solely then, is the butter folded into the parchment and rolled into a skinny sheet.
Professional tip: as a result of the butter is tender after mixing, you’ll be able to simply ditch the rolling pin and press it into a skinny layer contained in the parchment together with your fingers.
The butter should go into the fridge to sit back till agency. If not, it is going to be a nightmare to roll out with the bread dough. So don’t skip this step, fairly please!
Folding for Flaky Layers
Whereas the butter packet chills, make the straightforward French bread dough and let it rise till puffy and doubled.
Then, press the dough right into a rectangle on a flippantly floured counter and observe these steps:
- Place the chilled sheet of butter within the middle.
- Fold the precise aspect of the dough midway over the butter.
- Fold the left aspect of the dough over the butter overlapping the primary gold by an inch or so.
- Fold the highest and backside edges of dough and pinch to seal.
- Fold the dough in half (left aspect to satisfy proper aspect or vice versa).
Roll and Fold
Roll the folded log of bread dough into a protracted skinny rectangle, about 22 inches lengthy and eight inches extensive. It doesn’t should be actual.
Then fold once more:
- Fold the highest (brief) fringe of the dough to the middle.
- Fold the underside (different brief) fringe of the dough to the middle.
- Fold the dough in half (from one of many brief sides).
Tip #1: If at any level through the rolling and folding the dough springs again or isn’t rolling out very nicely, let it relaxation for 5-10 minutes to let the gluten calm down.
Tip #2: If the butter is just too tender and is making it arduous or sticky to roll out, place the dough onto a parchment-lined baking sheet and refrigerate for 10-20 minutes to assist it agency up earlier than continuing.
Roll and Minimize
Roll the dough right into a 12- or 13-inch sq. and lower into 4 strips.
Twist every strip a number of instances and place on parchment-lined baking sheets. I exploit half sheet pans and bake two loaves per pan.
Let the dough rise till puffy.
This dough does greatest rising at cooler temperatures. If it rises in a too-warm spot, the butter will soften and soften earlier than baking and also you received’t get the flaky, buttery layers.
Extra Cinnamon and Sugar
It’s completely regular for there to be a little bit of leaked butter on the sheet pan after baking. We’ll use that to our benefit!
Instantly out of the oven, brush any butter that’s on the sheet pan excessive of the loaves. (If for some purpose there isn’t sufficient butter for brushing, soften 1 to 2 tablespoons butter for brushing.)
Sprinkle cinnamon sugar excessive of the buttered loaves. Observe your coronary heart right here. There are not any strict tips for a way a lot cinnamon sugar to make use of.
Cinnamon sugar ratio: combine 1/2 cup sugar with 4 teaspoons cinnamon (enhance cinnamon, if desired). Retailer additional cinnamon sugar topping in a lined container at room temperature (will preserve for a number of weeks).
Cinnamon Sugar Croissant Bread
This bread is as pleasant because it appears and sounds: tender, tender bread wrapped round layers of buttery, candy cinnamon filling.
The bread itself just isn’t overly candy – it’s undoubtedly not a cinnamon roll.
Consider it extra like cinnamon toast meets the flaky layers of a croissant (made the lazy-girl manner).
It’s divine heat. Scrumptious at room temperature. And truthfully, simply actually unimaginable.
If you happen to’ve cherished the opposite variations of twisted croissant bread, you’re going to like this one. And for those who haven’t jumped on the twisted croissant bread wagon but, what are you ready for??
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Cinnamon Sugar Twisted Croissant Bread
- 1 cup salted butter, cool room temperature
- ¼ cup granulated sugar
- 1 tablespoon floor cinnamon
- 2 cups heat water, 105-110 levels F
- 1 tablespoon instantaneous or lively dry yeast
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 4 ¾ cups all-purpose flour, plus extra for dusting
- Cinnamon sugar for sprinkling (see be aware)
For the butter packet: seize a chunk of parchment paper about 16 1/4-inches by 12-inches (would not should be actual, however needs to be near these dimensions). Fold the 2 brief edges of the parchment in towards one another about 4 1/2 inches. They’ll overlap a bit. Crease the sides nicely.
Maintain these edges folded in and fold the highest and backside edges in about 1 3/4-inches. It ought to kind a bit parchment packet when folded with the middle rectangle dimensions about 8 1/2-inches by 7-inches (see be aware beneath for a visible). Put aside.
With an electrical mixer (handheld or stand mixer), whip the butter with the granulated sugar and cinnamon till well-combined.
Unfold the parchment. Scrape the butter into the middle sq.. Fold up the packet utilizing the pre-creased folds and flip over so the folded edges are on the underside.
Use a rolling pin (or press together with your fingers), flippantly roll the softened butter into a skinny sheet so it reaches all the sides of the parchment packet and has a comparatively even thickness. Chill within the fridge till agency.
For the dough: Within the bowl of a stand mixer fitted with the dough hook, add the water, yeast and sugar, and let sit till foamy, 2-3 minutes. Add the salt and flour and blend till a tender dough kinds that clears the perimeters of the bowl. Add extra flour, a bit at a time, if the dough is sticking to the dough hook or sides of the bowl. The dough needs to be tender however not overly sticky.
Knead for 3-4 minutes till the dough is tender and clean. Cowl the bowl or switch the dough to a flippantly greased bowl and canopy. Let rise till doubled, about an hour.
Calmly deflate the dough and prove onto a flippantly floured counter. Roll right into a rectangle about 18-inches by 11- or 12-inches.
Take the butter packet out of the fridge, and unfold the parchment (however depart the butter on the parchment paper). Place the butter packet face down on the middle of the rolled out bread dough. Peel the parchment rigorously off the butter leaving the butter sheet on the dough.
Work shortly and do not over work the dough through the subsequent couple steps of folding and rolling so the butter would not get too tender!
Fold one brief aspect of dough about midway to 2/3 over the butter. Fold the opposite brief aspect of dough over the butter, overlapping the primary folded aspect by about an inch.
Fold the highest and backside edges over about 1/2- to 1-inch and press to seal.
Fold the dough in half (from proper to left or vice versa) as soon as extra.Beginning within the middle, roll the dough out into a protracted, skinny rectangle, about 8-inches by 22-inches. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten calm down and roll once more.
Fold one brief fringe of the lengthy rectangle into the middle. Repeat with the opposite brief edge so that they meet within the center. Fold the dough in half (from one of many brief sides). Let the dough relaxation for 2-3 minutes.
Put together two half sheet pans by lining with parchment paper. Preheat the oven to 375 levels F (400 levels F for a darker crust).
Roll right into a 12-inch or 13-inch sq.. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten calm down and roll once more. Minimize the sq. into 4 strips.
Take every strip, twist it 3-4 instances and place on the ready sheet pans (two strips per sheet pan, spaced a number of inches aside).
Cowl and let rise till noticeably puffy (the dough can rise within the fridge in a single day or for a number of hours – when taking out of the fridge, if it hasn’t risen sufficient, let it come to room temp and proceed rising till almost doubled). You do not wish to let these loaves rise in an excessively heat spot or the butter will soften earlier than it hits the oven and you will not get the flaky, buttery layers.
Bake the loaves till properly golden, 20-22 minutes.
Instantly out of the oven, use a pastry brush to brush any leaked butter on the sheet pan excessive of the loaves. Sprinkle the tops of the loaves with cinnamon sugar.
Serve heat or at room temperature. Bread may be sliced or torn into items.
Folding Parchment: see the images on this put up for a visible on folding the parchment for the butter packet.
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