Gingerbread Twist Bread

It’s beginning to look a lot like Christmas… everywhere you go…

With this change in weather as well as yesterday’s snow dump, it’s really starting to look and feel like a white Christmas! Though I like the look of freshly fallen white fluffy snow, I cannot stand the cold! So I personally like to kick the cold weather blues with fuzzy socks, hot drinks, Christmas tunes, and holiday baking!

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Cannot get enough of the gingery-clove-cinnamony aroma of gingerbread… it instantly brings back nostalgic holiday memories and makes everything feel that much more festive!

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Having the tree up with railing lights also helps make everything feel more festive, but seriously… have you smelled the sinfully delicious aroma of freshly baked gingerbread twisty bread? Fresh out of the oven… don’t forget to take a second to enjoy the smell as it wafts through the house because it is truly amazing!

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I think I have been on a bread streak lately because that is all I’ve been wanting to make! After trying the Cinnamon Star Bread, I was inspired to try something with gingerbread! I gave my original cinnamon braid bread recipe a holiday makeover and have to say that it tasted just like Christmas! If you could put the taste of Christmas into a bread, this might be it.. Cinnamon, with hints of ginger and a subtle molasses flavour all intertwined together in a gooey twisted bun.

Gingerbread Twist Bread

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 1/2 cups all-purpose flour (add more flour if too sticky)
  • 1/2 tsp salt
  • 3/4 cup lukewarm water (you can also use regular milk and omit the milk powder)
  • 1/4 cup non-fat milk powder
  • 1 tbsp sugar
  • 2 1/2 tsp active dry yeast
  • 2 tbsp butter, melted
  • 1 egg
  • 3 tbsp molasses


  • 1/4 cup butter, softened
  • 1/3 cup brown sugar
  • 1 tbsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  1. In a liquid measure, mix together warm water, sugar and yeast. Allow to sit for about 10 minutes.
  2. In a large bowl, whisk together flour, milk powder and salt.
  3. Add the egg, melted butter, and molasses into the flour mixture. Pour the yeast mixture into the dry ingredients.
  4. Knead dough until it pulls away from the edges of the bowl, approx 8 mins. It should be tacky, not overly sticky. If it’s too sticky, add more flour about a tbsp at a time. Shape the dough into a ball.
  5. Lightly oil a clean bowl and evenly coat the dough with oil then cover with plastic wrap. Place the bowl in a warm place and let it rest for about 1 hour at room temperature until doubled in size (I usually pop the bowl in the microwave)
  6. Filling: cream together the softened butter, brown sugar, ginger, cloves, cinnamon, and nutmeg. Set aside.
  7. Preheat the oven to 400 F and line a baking sheet.
  8. On a floured surface, roll the dough into a rectangle (~ 18×12 inches)
  9. Spread the filling evenly over top and reserve about 1 tbsp of filling for the end. Leave a 1/2-inch border around the edges.
  10. Roll the dough into a log. Transfer to parchment at this point. Using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch.
  11. Twist the two pieces, with the open layers facing outwards then pinch the ends together. Take both ends and form a knot, tucking the uncut end underneath and up through the middle of the knot .
  12. Transfer it to the prepared baking sheet and brush/ spread the remaining filling over top.
  13. Bake for 10 mins at 400F, then reduce the heat to 350 F for the last 15 mins or until golden brown
  14. Let it cool for about 10-15 mins and dig in!

If you’re worried it’ll be too overpowering for your liking, you can definitely scale back the spices. I originally made this recipe with less spices because I was worried it would be too overpowering (1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp cloves, 1/8 tsp nutmeg) and it was still good but only had the slightest hint of gingerbread flavour.

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The aroma is perfection. I personally like a more prominent gingerbread flavour, so I amped up the spices in this recipe to give it a little extra flavour boost. This recipe is great for the holiday season and is perfect for holiday events, especially brunch! Drizzle on a little icing or dust a little bit of icing sugar and serve it with a side of coffee or tea and you’re set! If you’re still unsure about what to serve Christmas morning, this bread recipe might be just what you’re looking for! Or maybe the Cinnamon Star Bread? Either would work!

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Wishing you all a Merry Christmas!

4 Comments Add yours

  1. Jess says:

    This looks and sounds delicious. Great job :-)


    1. Janine says:

      Thank you! Needed something different and festive. Happy baking =)


  2. So many cinnamon dessert and sweet treat recipes on blogs right now, and yours looks the best!


    1. Janine says:

      Thank you so much! Happy holidays! =)


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