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Almond Twirl Bread

Recipe by:

This impressive bread will be the star of any breakfast, brunch, or afternoon tea.

Yield: 18 servings
Prep Time:
Cook Time:
Total Time:
Almond cinnamon bread twirl on tan plate


4 1/4 cups all-purpose flour

1 package active dry yeast

1/3 cup granulated sugar

1/3 cup butter

1/2 teaspoon salt

2 eggs

Almond Filling:

1/3 cup granulated sugar

2 tablespoons butter, softened

1/4 teaspoon ground cardamom or cinnamon

1/2 cup ground almonds


1 cup sifted powdered sugar

1 teaspoon vanilla extract

2 tablespoons sliced almonds, toasted

  1. In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir 1 cup LACTAID® Reduced Fat 2% Milk, 1/3 cup granulated sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
  3. For almond filling, in a small bowl stir together 1/3 cup sugar, 2 tablespoons butter, softened, and 1/4 teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in 1/2 cup ground almonds. Set aside.
  4. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
  5. Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly. Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
  6. Bake in a 350 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool.
  7. For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat 2% Milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds.

Makes 1 loaf.
© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutritional Facts

Serving Size: 1 slice

Amount Per Serving

Calories 231
Total Fat 7.09g
Calories from Fat 63.08kcal
Saturated Fat 3.43g
Cholestrol 31.62mg
Sodium 112.33mg
Total Carbohydrate 38.27g
Dietary Fiber 0.96g
Sugars 16.95g
Protein 4.79g
Calcium 32.62mg

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