Impress Your Guests with This Twisted Cinnamon and Cardamom Loaf

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Think you’re incapable of making beautiful bread at home? Think again!

Like the looks of this Twisted Cinnamon & Cardamom Loaf? Learn to make your own at home! Get the recipe on Foodal:

This lovely twisted loaf is so much simpler than you’d guess by looking at it. And the simple list of ingredients required makes it suitable for those with dairy or egg allergies too.

Think you can’t make beautiful bread yourself at home? Think again! This impressive-looking twisted cinnamon and cardamom loaf is much simpler than you might expect. It’s not too sweet, perfect served on its own for breakfast, as an afternoon snack, or even for an after-dinner dessert! You’ll be amazed at what you can make, no matter how amateur a baker you consider yourself to be.

It is just slightly sweet, not sickly rich like a cinnamon roll. Most of the flavor comes from the use of warm spices – a combination of both cinnamon and cardamom.

Dough Before Rolling |

Cardamom is vastly underrated – it has a sweet, warm scent, and just a touch of kick. Read more about it here!

With a bit of kneading, rolling, slicing, and twisting, you’ll be amazed at what your own two hands are able to create. It might sound complicated at first, but just follow the pictures and you’ll be wrapping your own with ease.

Bread Dough Log Ready to Shape |
Log of cinnamon and cardamom topped bread dough, ready to shape.

If this is your first time working with yeasted dough and you’re feeling a tad overwhelmed, you might find our articles on yeast and kneading a helpful place to start.

The Recipe

Twisted Cinnamon and Cardamom Loaf Recipe |
Twisted Cinnamon and Cardamom Loaf
Votes: 3
Rating: 4.67
Rate this recipe!
Print Recipe
Twisted Cinnamon and Cardamom Loaf Recipe |
Twisted Cinnamon and Cardamom Loaf
Votes: 3
Rating: 4.67
Rate this recipe!
Print Recipe
For Dough:
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 tablespoon instant yeast
  • 2 cups water around 100°F
For Shaping:
  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • 2 teaspoons Cardamom
  1. Mix together both types of flour, salt, sugar, and yeast in a large bowl. Form a small well in the center of the dry ingredients and pour in the water.
  2. Using a bowl scraper or your clean hands, pull the flour mixture into the water and slowly work the ingredients together. Once the water and flour have formed a shaggy dough, turn it out onto a clean counter.
  3. Knead the dough for 10 minutes, until it forms a smooth ball and you can perform a successful windowpane test.
  4. Place the dough in a large oiled bowl, cover with a damp towel or plastic wrap, and allow to rest at room temperature for an hour, or until doubled in size.
  5. On a clean countertop, roll the dough out into an 18-inch by 24-inch rectangle, about 1/2 inch thick. Dust with an even layer of sugar, cinnamon, and cardamom, then slice in half horizontally so that you have two 18-inch by 12-inch rectangles.
  6. Roll each rectangle against the horizontal axis, into a tight log that’s about 18 inches long.
  7. Slice each log lengthwise in the middle just halfway through, leaving one inch unsliced on either end.
  8. Form an arc with one log on your rolling surface. Then, using the other log, form a second rainbow shape on top and to the left of the first.
  9. Pull the right-most end of the bottom log over the right-most leg of the top. Then pull the right-most leg of the top log to meet the left leg of the bottom log.
  10. Wrap the remaining two ends around the perimeter and tuck the tips under the loaf.
  11. Place the loaf in an oiled 9-inch cake pan and rest for one hour. Preheat the oven to 375°F.
  12. Bake for 25 minutes, or until the inside of the bread is between 180 and 200°F.

Nutritional Information*

Nutrition Facts
Twisted Cinnamon and Cardamom Loaf
Amount Per Serving
Calories 158 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 220mg 9%
Potassium 52mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 8g
Protein 4g 8%
Vitamin C 1%
Calcium 3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.


Cooking By the Numbers…

Get the recipe for this homemade twisted cinnamon and cardamom loaf now, on Foodal:

Step 1 – Mix the Dry

In a large bowl, mix together the flour (both types), salt, sugar, and yeast.

If substituting fresh or active dry yeast instead of instant, be sure to first whisk together the yeast and lukewarm water (as well as sugar, in the case of active dry yeast).

Dry Ingredients for Twisted Cinnamon & Cardamom Bread
Step 1. Mix the dry ingredients.

Step 2 – Just Add Water

Form a well in the center of the dry ingredients and pour in the water. Your water should be around 100°F, which will feel lukewarm to the touch. If it is too warm, it will make kneading a sticky, difficult mess.

The Initial Mixing |
Step 2. The initial mixing.

Using either your clean hand or a bowl scraper, pull the flour from the edges into the center to begin incorporating the water. I prefer using a bowl scraper, as it allows me to keep my hands clean while pulling together the ingredients more quickly.

Once the water has been fully incorporated into the flour, the mixture should form a shaggy dough. At this stage, turn the mixture out onto a clean counter.

Step 3 – Knead

Knead your dough for about ten minutes. If the dough is too sticky, add more flour a quarter of a cup at a time. The dough should remain tacky, but it should release from your hands as you knead.

Don’t be afraid to work it hard – the friction and folding is forming the gluten to strengthen the crumb of your bread. But remain gentle as well – if the dough starts to tear, you are breaking those carefully formed protein strands.

Learn to make your own bread dough at home, plus tips and tricks. Get the recipe now on Foodal:
Step 3. Letting the dough rest before kneading some more.

If it gets too tough to knead without tearing, let the dough rest for about two minutes. The gluten has gotten tired and wants a little break!

As you knead, you should slowly form a smooth ball of dough. When you think it is finished, perform a windowpane test to check the gluten formation. Cut a small portion of the dough, and slowly stretch it out until the center is thin enough to see through. If you can stretch it thin without it tearing, it is ready to go.

Bread Dough Windowpane Test |
Step 3. Do a windowpane test to check the gluten structure of your dough.

Step 4 – Rest

Place the dough in a large oiled bowl. I just rinse the bowl I used for mixing, dry it, then spray with pan spray. Cover loosely with a damp towel or plastic wrap and allow to rest at room temperature for an hour, or until doubled in size.

Bread Dough After the First Rest.
Step 4. Bread dough after the first rest.

Step 5 – Rectangle

On a clean countertop, roll your dough into a large rectangle about 18 inches by 24 inches and 1/2 inch thick.

Bread Dough Ready to Roll |
Step 5. Bread dough ready to roll.

Be gentle as you roll, alternating directions with every stroke so as not to strain the gluten strands. If you roll too far in a single direction, your dough will spring back in defiance!

Two Sheets of Rolled Dough |
Step 5. Roll your dough.

Dust your bread with an even layer of sugar, cinnamon, and cardamom, then slice in half horizontally so that you have two rectangles, 18 inches by 12 inches each.

Dust the Dough with Sugar, Cinnamon, and Cardamom |
Step 5. Dust the rolled dough with sugar, cinnamon, and cardamom.

Step 6 – Log Roll

Roll each rectangle into a tight log against the horizontal axis.

Making your own yeasted breakfast bread at home doesn't have to be difficult. Get the recipe for our Twisted Cinnamon and Cardamom Loaf now on Foodal:
Step 6. Roll the dough into a log shape.

Starting with the long side closest to you, pull the edge taught as you roll it forward so that you have a tight log that’s about 18 inches in length. Repeat with the second rectangle of dough.

Rolled Logs of Bread Dough
Step 6. Rolled logs of bread dough.

Step 7 – Slice

Slice each log lengthwise, halfway deep, reserving one inch on either end so that the roll holds together.

If you're a fan of cinnamon and cardamom, then this is the recipe for you! Get the recipe for Twisted Cinnamon and Cardamom Loaf now, on Foodal:
Step 7. Slice each log lengthwise.

Step 8 – Arch

Twisted Cinnamon & Cardamom Loaf Step 8A |
Step 8A. Form the first log into an arch.

Form overlapping rainbow-shaped arches with the logs, so that the right leg of the top arch intersects with the left leg of the bottom arch.

Twisted Cinnamon & Cardamom Loaf Step 8B |
Step 8B. Overlap the second arch over the first on your work surface.

Step 9 – Wrap

Now this is where it might start to sound complicated – don’t get scared. Just follow the photos and you’ll be fine!

Twisted Cinnamon & Cardamom Loaf Step 9A |
Step 9A. Pull the right end of the bottom log over the right leg of the top.

Start by pulling the right-most end of the bottom log over the right-most leg of the top, so that the first is parallel to you.

Twisted Cinnamon & Cardamom Loaf Step 9B |
Step 9B. Pull teh right leg of the top over the right leg of the bottom.

Now pull the right-most leg of the top log up over the leg that is parallel to you, i.e. the right leg of the bottom portion. It should meet the left end of the bottom log.

Step 10 – Tuck

You should now have an enclosed knot with two loose ends. Just pull these ends in the direction they are already facing, wrap them around the perimeter of the knot, and tuck the tips underneath.

Twisted Cinnamon & Cardamom Loaf Step 10 |
Step 10. Tuck the ends of your bread dough logs in, forming a knot.

You should have your finished knot!

Step 11 – Rest

Gently place the loaf in an oiled 9-inch cake pan. Cover it loosely with plastic wrap or a damp towel and let it rest for an hour.

Twisted Cinnamon & Cardamom Loaf Step 11 |
Step 11, before proofing.

Don’t worry if your folds look messy or fall apart. As the loaf finishes this final proof, it will fill out. The rustic look is part of what makes this bread so beautiful.

While the bread is resting, preheat the oven to 375°F.

Shaped Bread Dough After Proofing |
Step 11. After proofing.

Step 12 – Bake

Bake the bread for 25 minutes, or until the inside of the loaf reaches between 180 and 200°F. The crust will be slightly brown and, if tapped, will sound hollow.

Twisted Cinnamon Cardamom Loaf |

As tempting as it might be to cut into your creation right away, let it cool for ten minutes before you prepare to take your first bite!

As it cools, the starches are setting. Believe it or not, these last few minutes outside of the oven are a very important part of the baking process.

Learn how to make this tasty breakfast bread at home. Get the recipe now on Foodal:

Are you ready to test out this impressive looking shape for yourself? You are sure to surprise your guests with your newfound bread baking skills.

Let us know in the comments if you have any questions or concerns about kneading and shaping this bread!

Looking for more recipes flavored with cardamom? Take a look at some of these tasty food and drink ideas:

Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Kendall Vanderslice

Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.

17 thoughts on “Impress Your Guests with This Twisted Cinnamon and Cardamom Loaf”

  1. I wasn’t hungry until I read this post, it looks so good! I kind of want one since it’s rainy here… it sounds great with some hot chocolate and cookies, yum!
    I tried making cinnamon rolls before, a few years ago on Christmas eve… it was tremendously awful! The dough was extremely sticky, which make me even more difficult to work with it, and also they got burned because I wasn’t careful at all… It was literally a hot mess. But the next time I won’t look for another recipe that is not this one, let’s see how it works.

  2. Never mind my guests. I think I need to make one of these for me and the little ones on movie night!!!!! I’m All in!

  3. This bread makes a great partner to my favorite hot chocolate made of pure cacao! But as it is so hot in my part of the world, a good ice cold coke will do just fine. Yes, we are weird that way. We love to dip our breads in ice cold coke 🙂 I can just imagine how perfect this combination will be.
    Anyhow, I truly appreciate the pictures that come along with the procedures. For someone like me who gets easily daunted with lengthy procedures, the pictures do help in making things simple.

  4. I have just made the mistake of reading this recipe while hungry. Not a very smart thing to do. This looks so so delicious. I had no idea that making something like this would be quite simple. I haven’t done much baking and have never actually tried bread, but I might just start with this one. For now I think I’ll go put some honey and cinnamon on some boring old shop toast and go to bed!

  5. This looks amazing! I love cinnamon buns and this seems like a great, bigger version of those. I can make these for friends when they come over for dinner. I feel as though it can be used as both breakfast and dessert. Even though it looks so amazing, the recipe is quite simple and easy to make, which I find fantastic!

  6. This bread looks amazing! The photos are just beautiful and mouth-watering in this post! I’ve made cinnamon bread several times but never thought to add cardamom, which is a wonderful spice that I’m never quite sure how to cook with. I can’t wait to try it!

  7. I have developed a passion for baking lately and was thinking that cinnamon rolls couldn’t be that hard! The best thing about this recipe for someone like me is that it you don’t have to be too precise when putting it together. I am clumsy and often end up with baked good that taste great, but look ugly. It seems like the nature of this recipe gives me a lot of room for error!

  8. Well I have to say that final image of the loaf in the bowl would just look perfect if it in front of me here at the kitchen table. It just sounds and looks like the right amount of light and sweet…perfect for a summer day. I always love having loaves and things of that nature on hand, too, because they are not too heavy, which I do not prefer in the heat. Thanks for sharing.

  9. This bread looks incredible! As someone that bakes at least three times a week, I really appreciate the simplicity of this bread.

  10. Yum. The first spice is one of my favorites. I’m unsure about the second. I don’t know if I’ve used it before.

    I really like the way this looks. So pretty. I can definitely see serving this for a brunch. It would also be good for an after dinner treat, although I’d probably add a light drizzle of glaze for that (powdered sugar style or just sprinkle with powdered sugar).

    It’s sure to please, yet looks perfectly do-able. Nice!

  11. You managed to pick two of my favorite spices and put them together in a delicious-looking bread. Those two spices have different strong flavors and I think they are perfect together, they complement each other. I can’t wait to try out this recipe, never mind guests, I’ll bake it for myself first. I usually make a point to not bake during the summer,my kitchen is already a furnace without turning on the oven, but this recipe might just be the exception, Thank you for sharing it!

  12. This looks wonderful! Both cardamom and cinnamon have such a lovely smell that fills up a kitchen, and nothing says “comfort” quite like fresh bread. This looks like it would be great with some butter, a little strawberry or raspberry jam, or just by itself with a cup of tea or coffee. I will have to make this for breakfast sometime!

    • Thanks for your feedback Kathy, and sorry you didn’t like it. This recipe can definitely be adjusted to suit your tastes in the spice department!

  13. Can we have metric measurements for the ingredients? If I measure 2 C AP flour and 2 C BF, its a total of 480 g, the same as 2 C of water… there’s no way this is a 100% hydration recipe ????

    I’m trying with 300g water, it does look delicious!

  14. I used to live in Sault Ste. Marie Michigan but would cross the International bridge to Sault Ste. Marie Ontario. They had a Finnish Bakery that made the most delicious Butter Cardamon buns! I fell in love with cardamom at that point.


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