Sweet Cinnamon Twists (Printable Version)
Soft golden twists with cinnamon-sugar swirl and vanilla glaze. Perfect for breakfast or brunch.
# Ingredient List:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 3/4 cup warm milk (110°F)
06 - 1 large egg
07 - 3 tablespoons unsalted butter, melted
→ Filling
08 - 1/3 cup packed light brown sugar
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened
→ Glaze
11 - 1/2 cup powdered sugar
12 - 1 tablespoon milk
13 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add sugar, melted butter, egg, and salt to the yeast mixture. Mix well. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
05 - In a small bowl, combine brown sugar and cinnamon for the filling.
06 - Roll dough into a 12x16-inch rectangle. Spread softened butter over the surface, then evenly sprinkle cinnamon-sugar mixture. Fold the dough in half lengthwise and cut into 12 strips.
07 - Twist each strip several times, then place on a parchment-lined baking sheet.
08 - Cover and let rise for 15 minutes while preheating oven to 375°F.
09 - Bake for 18–20 minutes, until golden brown. Cool slightly.
10 - Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm twists before serving.
# Expert Tips:
01 -
- They come together faster than most pastries but taste like you spent all morning in the kitchen
- The twisting technique creates these gorgeous little pockets of cinnamon sugar that caramelize in the oven
02 -
- If your dough feels too sticky to handle, add just a tablespoon of flour at a time. Too much flour will make your twists tough.
- The butter needs to be truly softened for the filling. Cold butter will tear your dough and make a mess of your beautiful rectangle.
03 -
- Roll your dough on a silicone mat instead of your counter. You can pick up the whole thing and transfer it to the freezer for 10 minutes if the butter starts melting while youre working.
- Use kitchen scissors instead of a knife to cut the strips. You get cleaner cuts and the dough doesnt get squished down.