Favorite Cinnamon Twists
Submitted by Juliaw
Favorite cinnamon twists take soft yeast dough, layer it with butter and brown-sugar cinnamon, then twist it into ridged ropes that bake up golden and tender. All the flavor of a cinnamon roll in a fun, pull-apart twist.
YIELD
24 servingsPREP
1 hrsCOOK
15 minREADY
2 hrsCinnamon roll flavor, twist-shaped. Instead of rolling the dough into a spiral, you fold the cinnamon and brown sugar inside, cut it into strips, and twist each one into a ridged little rope.
That twist isn’t just for looks. The ridges create more surface area, so you get extra crisp, caramelized edges where the cinnamon sugar bakes against the pan, with a soft, pillowy interior.
The dough is a basic enriched yeast dough, soft and tender thanks to milk, butter, and an egg. Kneading it well develops the structure that lets the twists rise tall and stay fluffy.
A short rest after sprinkling the filling, then a cut-and-twist and a second rise before baking, is what gives them their light, airy texture, so don’t rush the proofs.
Bake until golden and serve warm. They’re a fun project that pull apart easily and vanish fast at brunch.
Pro Tips
- Let the dough rest a few minutes after adding the filling so it relaxes and twists without tearing.
- Pinch the ends of each twist so they don’t unravel as they rise and bake.
- Don’t skip the second rise; it’s what keeps the twists soft and light.
Variations
- Drizzle with a powdered sugar glaze or cream cheese icing while warm.
- Add chopped nuts or raisins to the cinnamon-sugar filling.
- Sprinkle the tops with coarse sugar before baking for extra crunch.
Ingredients
Directions
In a large mixing bowl, dissolve yeast in ¼ cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down. Roll into a 16×12inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16×4inch strips. Cut each strip into sixteen 4×1inch pieces.
Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350℉ (180℃) for 15 minutes or until golden.
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