Go Back

Orange Cardamom Breakfast Bread Twist

Fantastic flavor in this easy and delicious homemade twist bread!

Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Breakfast Cake, orange bread, skillet bread
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 2 hours
Servings 8
Author Amanda Rettke - iambaker.net



  • 3/4 cup milk, warmed to about 110°F (about 40 seconds in the microwave)
  • 2 1/4 teaspoons active dry yeast
  • 1 large egg, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon kosher salt, if using table salt add 1/2 teaspoon
  • 3 cups (375g) all-purpose flour
  • 1 cup (226g or 2 sticks) unsalted butter, cold


  • 4 tablespoons butter, room temperature
  • 1/2 cup (100g) packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon orange zest
  • 1 teaspoon cardamom
  • pinch kosher salt


  • 2 cups confectioner's sugar
  • 1/4 cup orange juice (or the juice from one orange)



  1. Add 3/4 cup milk to a measuring cup. Heat in microwave for about 45 seconds. Add the yeast and allow it to bloom for about 5 minutes.

  2. In a large bowl, add the bubbling milk & yeast mixture, egg, sugar, and salt. Set aside.

  3. Using a grater, grate the cold butter onto a cutting board or plate. Add the butter to the bowl, then add the flour.

  4. Using your hands, combine the ingredients until just incorporated. You can either continue kneading by hand or now add the ingredients to the bowl of your stand mixer fitted with the dough hook attachment.

  5. When the dough comes together to form a ball, cover the bowl and set aside for one hour.

  6. After an hour, remove the dough and place on a clean, solid surface (such as a countertop) that has been sprinkled with flour.

  7. With a rolling pin, roll out the dough into a 1/2 thickness. It should be roughly in a rectangle.


  1. Spread the butter evenly over the dough, going all the way to the edges.

  2. In a small bowl, combine the brown sugar, flour, zest, cardamom, and salt.

  3. Sprinkle the brown sugar mixture over the butter.

  4. Starting with the longer side, roll the dough into a log and then pinch to seal the seam. Roll the log over so that the seam side is down.

  5. Using a sharp knife, cut in half lengthwise, stopping about 1 inch from the end.

  6. Starting near the top that is not cut, gently lift one of the cut halves over top of the other cut halve. (a twist) Continue to twist 2-3 more times.

  7. Hold one end and then start twisting the dough around it, creating a circle of dough. Try to get the cut, exposed layers of the dough, facing upwards.

  8. Place the dough ring in an 8-inch or 9-inch prepared skillet (I used butter) and let rise for one hour, covered.


  1. After the dough has rested for one hour, heat the oven to 350°F. Uncover the dough and place the skillet in the oven for 25 minutes. Remove and cover with foil (the dough should be golden brown) and bake for an additional 10 minutes. Remove from oven and allow to cool while preparing the glaze.


  1. In a medium bowl, whisk together the confectioner's sugar and orange juice. It should be runny. After the bread twist has rested for about 10 minutes outside of the oven, pour glaze over and allow to soak into every nook and cranny.

  2. Can be served immediately (warm) or at room temperature.