Cinnamon Cardamom Twist Bread
Cinnamon rolls have always been a Sargent family favorite. I’ve tried just about every adaptation of the classic dessert…cinnamon bread, buns, rolls, twists, with fruit, chocolate, citrus, you name it!
But it wasn't until I purchased a cinnamon roll from a tiny bakery in a small fishing village in Norway that I discovered the secret ingredient I had been missing…cardamom.
If you’ve been following my recipes for a while now, then you know I’m pretty into cardamom. It lends warmth and a little spice to baked goods that really takes them up a notch.
I’ve made cinnamon rolls with cardamom plenty of times now, and they’re always fantastic.
One afternoon as I was browsing through food photos (as one does), I saw something that caught my eye…it was a twisted bread wreath and it looked far more fancy and exciting than regular old rolls.
And so the Cinnamon Cardamom Twist Bread was born. A combination of all things eye catching and delicious. And it’s far more simple than it appears.
Ideal for breakfast, brunch, dessert…anytime of day really, this treat is sure to satisfy your sweet tooth. I hope it becomes a favorite in your home, just like it is in mine.
1/2 Cup Milk, warmed to ~100 degrees F
1/4 Cup Sugar
2 1/2 tsp Dry Active Yeast
2 cups AP Flour
1 tsp Salt
4 Tbsp (1/2 stick) Butter, softened
1/2 Cup Brown Sugar
1 Tbsp Ground Cinnamon
1 Tsp Ground Cardamom
6 Tbsp Butter, softened
1 Tbsp Water
1 Cup Powdered Sugar
2 Tbsp Milk
1 Tsp Vanilla Extract
- In the bowl of a stand mixer, combine milk, sugar, and yeast. Let sit for ~5-10 minutes to allow the yeast to activate. You will notice a slightly foamy, frothy appearance.
- Add the egg, salt and butter. Continue mixing on low speed until incorporated. Gradually add the flour and continue to mix until all ingredients have been thoroughly combined. Then, increase speed to medium and continue mixing for an additional 5 minutes.
- Cover mixer bowl with plastic wrap (or transfer dough to a new bowl and cover) and let sit in a warm place for 2 hours. I let mine sit in the off oven with just the light on.
- Transfer dough to a lightly floured work surface. Roll out into a large rectangle ~12”X20”
- In a bowl, mix the butter, brown sugar, cinnamon and cardamom until it forms a paste. Spread evenly over the dough rectangle.
- Roll the dough lengthwise, all the way up so you end up with one long dough log.
- Starting a half an inch from the top of the log, cut the log in half lengthwise with a very sharp knife. You will have two very long pieces connected by 1/2” dough at the top.
- Now twist the dough, right over left, repeatedly until you have one woven braid.
- Prepare baking dish or cast iron skillet with parchment paper. Gently transfer your bread into the skillet and connect ends by firmly pinching to make into a wreath. Cover the entire skillet with plastic wrap or a dishtowel and let rise at room temperature for 45 minutes. It should just about double in size.
- While the dough is rising, preheat oven to 350 degrees F, and prepare the egg wash. Beat the egg and water together.
- Once dough is finished rising, spread the egg wash evenly over the surface. Bake for 30 minutes. The top of the bread should be a light golden brown.
- When done baking, remove from oven and let cool. Prepare the icing by whisking the powdered sugar, milk, and vanilla together. Spread or drizzle the icing over the bread.