Cinnamon infused berry twist bread has a very high wow factor to complexity ratio. Don’t let the fancy photo fool you! If you can bake cinnamon rolls, you can make this beautiful bread that’s packed with seasonal berries and swirled with cinnamon!
For this berry twist bread, I used a combination of sliced strawberries, raspberries, and blueberries. You can use what ever combo that tickles your fancy, just so long as you have about 2 cups in total. I used a very generous 2 cups of berries and the finished bread was a little gooey from the berry moisture. Gooey, like in the center, best part of a cinnamon roll. Personally, I think it’s an amazing texture with vibrant fruit flavors and a little spice from the cinnamon.
Assembly of the berry twist bread starts exactly like cinnamon rolls where you roll the dough into a rectangle and spread a cinnamon filling on. After you top the cinnamon filling with the berries, you roll it into a tight log and seal the long edge. Next, use a pizza cutter or knife to cut the log lengthwise, leaving about 1 inch uncut on one end. I really like using this nonstick mat, so I use a nylon pizza cutter so I don’t damage the mat. I cut down in layers because it isn’t tall enough to get through the depth of the log in one pass.
The next step creates the wow factor and may also have you wishing you had four hands. Twist each arm of the log over and under each other a couple of times. Pinch the two cut ends together. Berries will fall out, but that is alright. Sweep them aside and add them back on the top before baking.
Next, carefully lift the twisted dough into your prepared Bundt or tube pan. Gather up your loose berries and place them on top. Brush the top of the bread dough with a beaten egg white to help give it a beautiful browned top. Bake it and remove it when it’s golden brown, about 25-35 min. Allow it to cool for 10 minutes before transferring it to a cooling rack. I like to put a cookie sheet or something flat on top of the Bundt pan, flip it, and then put the cooling rack on top and flip it onto the cooling rack so the pretty browned side is up without too many berry casualties. Allow it to cool for about 30 minutes before serving. Sift powdered sugar on top for an extra touch at serving.
Cinnamon Infused Berry Twist Bread
- 2 ¼ tsp Instant Yeast
- 1 tbsp Sugar
- ¾ cup Milk, lukewarm (I used cashew milk, any milk will work)
- 1 large Egg yolk (reserve white for topping)
- 2 tbsp Unsalted butter, melted
- 2 ¼ cups Unbleached All-Purpose Flour
- ½ tsp Salt
- 4 tbsp Unsalted butter, softened
- ¼ cup Sugar
- 1 tbsp Cinnamon
- 2 cups Fresh berries (blueberries, raspberries, sliced strawberries, etc)
- 1 Egg white (reserved from yolk in dough), beaten
- Combine yeast and sugar in a medium bowl.
- Add and whisk milk, egg yolk, and melted butter to the yeast mixture. Set aside and allow this mixture to rest for about 5 minutes. The yeast should foam.
- Meanwhile, whisk together the flour and salt in a large bowl.
- Add the wet ingredients to the flour mixture and mix until the dough pulls away from the edges of the bowl.
- Knead, by hand or mixer, until the dough is soft and smooth. About 5 to 8 minutes.
- Shape the dough into a ball, and place it in a lightly greased bowl. Cover it and allow it to rise for about 30 minutes to an hour.
- While the dough is resting, make the filling.
- Mix the butter, sugar, and cinnamon in a small bowl. Set aside.
- Prepare the fruit combination of your choice. Set aside.
- Grease a 10" bundt pan or tube pan.
- Gently deflate the dough and place it on a lightly greased surface or rolling mat. Roll or pat it into an 18" x 12" rectangle.
- Spread the cinnamon filling on top, leaving a 1" border on all edges.
- Top with the berries.
- Roll the long edge of the dough into a tight log.
- Cut the log in half lengthwise, leaving 1" on one end uncut. Twist the halves together, starting at the uncut end. Form a log and press the uncut ends together to seal.
- Transfer the twisted log into the prepared pan to form a ring and press the ends together to seal. Sprinkle any berries on top that fell out in the twisting and transfer process.
- Cover, and allow to rise for 45 minutes. The bread will be puffy.
- Preheat the oven to 375°F.
- Brush the loaf with the beaten egg white. Place in oven and bake for 25 to 35 minutes. It will be golden brown and bubbling when it is done.
- Remove from the oven. Allow it to rest for 10 minutes before carefully transferring it to a rack. Allow it to cool for 30 minutes before serving.
I hope you enjoy this gorgeous bread!