Orange Cinnamon-Sugar Twist Bread

Every time I go to Chicago for work lately, I’ve stayed at The Godfrey for convenience, and had a lovely run along the River Walk in the early morning.  Then, as a reward, I’ve stopped at Beatrix and gotten the biggest latte they have a morning bun. 

Their morning buns are an inspiration, like a cinnamon roll’s way cooler cousin…dough that’s slightly sweet with some lamination and a hint of orange zest, a cinnamon-sugar filling that’s positively gooey inside, and some sugar on the outside.  No frosting, nothing overly sickly.  Perfection.

So I’ve been lingering on this particular recipe on Pinterest lately, since it ticks the same flavor boxes as my beloved morning buns.  I finally decided to tackle it a couple weeks ago and was SO happy I did!

One of the biggest changes I made was adding orange zest into the dough itself, versus just in the glaze.  That slight hint of orange in the dough with a subtle cinnamon-sugar filling is just sublime.  Additionally, I adapted the glaze by eliminating the butter and decreasing the amount quite a bit.  I think the changes work SUPER well and make it a little less sweet, which is more my style.

I’d also recommend not being daunted by the number of steps in the recipe.  It’s not a difficult recipe, and other than braiding the split layered dough ropes (it’s a bit messy!), it’s totally doable as long as you have the time.  Don’t rush it and it’ll be a breeze!

You might also like:  Cinnamon-Walnut Stuffed Challah

Combine 2 cups (280g) of the flour, and the yeast, sugar, and salt in a large mixer bowl, starting with the beater attachments.  Give it a couple pulses to lightly mix.  Heat the milk in the microwave for about 45 seconds to 1 minute, until it’s very warm (120-130°F).

Add the warm milk, butter, and egg to the dry ingredients and mix until combined.  Switch out your beaters for your dough hook, then mix in the remaining 1 1/2 cups (210 g) flour gradually—you may not have to use it all so see how your dough feels.  I’ve been watching a ton of Great British Baking Show and my dough NEVER looks like Paul Hollywood’s.  It’s infuriating.  But I definitely have decided I’ve been adding too much flour to it, so I’m backing off that and letting it be a bit stickier.

Knead the dough for about 5 minutes, until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (you can add some more flour 1 tablespoon at a time if necessary while kneading).

Place the dough in a large bowl coated with nonstick spray and cover with plastic.  Let it rise in a warm place until doubled in size, about an hour.

Turn the risen dough out on a lightly floured board and “knock it back”, punching it with your knuckles to get the air out.  Add the orange zest and knead it in evenly.  Roll it into a roughly 18×12-inch rectangle.

Spread the butter over the dough rectangle, leaving a 1/2-inch border at the edges.

Sprinkle the sugar and cinnamon evenly over the dough, pressing in gently with the rolling pin (or your hands).

Carefully roll dough up (length-wise) into a tight log and pinch the edges to seal; place log seam side down. Use a sharp knife to cut the log in half, length-wise and gently roll the pieces so that the filling is facing upward.  Very carefully twist the two pieces around each other (like a braid) and shape into a wreath, tucking in the ends and pinching.

Place the wreath onto a baking sheet lined in either parchment paper or Silpat, and cover loosely with plastic.  Let it rise in a warm-ish place until doubled in size, about 30 minutes.

Preheat the oven to 350°F.  Bake for 30 to 35 minutes, until golden.  If it starts to get too dark but still isn’t done inside, put some tin foil over it to protect it for the remainder of baking.

Once baked, place on a wire rack to cool for 20 minutes before removing from pan.  For the glaze, whisk together the orange zest, orange juice, powdered sugar, and salt in a small bowl.

Drizzle the glaze over bread (or paint with a pastry brush) and and let set before serving.

This will stay well for a few days if wrapped in tin foil, but I dare you to let it last that long…it will get devoured!

Other stuffed bread deliciousness you’ll love:

• Heavenly Dark Chocolate Orange Babka
• Citrus Poppyseed Babka with White Chocolate
• Sweet & Gooey Lemon Cardamom Buns
• Spiced Tahini Chocolate Swirl Bread
• November Cakes a.k.a. Gooey Orange Buns

Orange Cinnamon-Sugar Twist Bread

I recommend using a kitchen scale for the dough portion if you have one, as I’ve found it to yield slightly better dough texture.

DOUGH

• 3 1/2 cups (490g) of all-purpose flour
• 1 package of yeast (2 1/4 teaspoons)
• 1/4 cup (50g) of sugar
• 1/2 teaspoon of salt
• 1 cup (240g) of low-fat milk
• 1/4 cup (56g) of unsalted butter, at room temperature
• 1 large egg, at room temperature
• Zest of 1/2 a large orange

FILLING

• 3 tablespoons of unsalted butter, very soft
• 1/2 cup of brown sugar
• 2 teaspoons of cinnamon

GLAZE

• Zest of 1/2 a large orange
• 2 tablespoons of fresh orange juice
• 1/2 cup of powdered sugar, sifted
• Pinch of salt

1. Combine 2 cups (280g) of the flour, and the yeast, sugar, and salt in a large mixer bowl, starting with the beater attachments.  Give it a couple pulses to lightly mix.  Heat the milk in the microwave for about 45 seconds to 1 minute, until it’s very warm (120-130°F).
2. Add the warm milk, butter, and egg to the dry ingredients and mix until combined.  Switch out your beaters for your dough hook, then mix in the remaining 1 1/2 cups (210 g) flour gradually—you may not have to use it all so see how your dough feels.
3. Knead the dough for about 5 minutes, until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (you can add some more flour 1 tablespoon at a time if necessary while kneading).
4. Place the dough in a large bowl coated with nonstick spray and cover with plastic.  Let it rise in a warm place until doubled in size, about an hour.
5. Turn the risen dough out on a lightly floured board and “knock it back”, punching it with your knuckles to get the air out.  Add the orange zest and knead it in evenly.  Roll it into a roughly 18×12-inch rectangle.
6. Spread the butter over the dough rectangle, leaving a 1/2-inch border at the edges. Sprinkle the sugar and cinnamon evenly over the dough, pressing in gently with the rolling pin (or your hands).
7. Carefully roll dough up (length-wise) into a tight log and pinch the edges to seal; place log seam side down. Use a sharp knife to cut the log in half, length-wise and gently roll the pieces so that the filling is facing upward.  Very carefully twist the two pieces around each other (like a braid) and shape into a wreath, tucking in the ends and pinching.
8. Place the wreath onto a baking sheet lined in either parchment paper or Silpat, and cover loosely with plastic.  Let it rise in a warm-ish place until doubled in size, about 30 minutes.
9. Preheat the oven to 350°F.  Bake for 30 to 35 minutes, until golden.  If it starts to get too dark but still isn’t done inside, put some tin foil over it to protect it for the remainder of baking.
10. Once baked, place on a wire rack to cool for 20 minutes before removing from pan.  For the glaze, whisk together the orange zest, orange juice, powdered sugar, and salt in a small bowl. Drizzle glaze over bread (or paint with a pastry brush) and and let set before serving.

Original recipe from Tutti Dolci

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