Cinnamon Twists

  • I was in the mood for something cinnamony and soft and sweet and so these cinnamon twists were born.

    I love cinnamon rolls but wanted something a little different.  These cinnamon twists have cinnamon and sugar twisted up in a soft and sweet dough then baked to perfection and drizzled with a delicious vanilla icing.

    You want some I can tell!!

    They are wonderful and they will fill your house with the wonderful aroma of warm cinnamon goodness.

    Cinnamon Twists

    First start by proofing your yeast in a small bowl with some warm milk.  Give it a quick stir and set it aside.  Now in the bowl of your stand mixer add in the rest of the warm milk, melted butter, egg, sugar and salt.  Mix well.  Now add in your proofed yeast and the bread flour and mix until combined then switch to your dough hook and knead for 10 minutes.  Now let your dough rest for 15 minutes, covered.

    In a small bowl combine the sugar and cinnamon and set aside.  Roll out the dough to about a 15×18 inch rectangle.  Brush with softened butter and sprinkle with cinnamon sugar.  Now fold the dough in half and cut into about 1 inch strips.  This took me several attempts to figure out the right size for the cinnamon twists.  At first they were way to big so I knew we needed to make them a lot skinnier.  Cutting them about 1 inch wide was what I found to be just right.  After you cut them give them a little twist and place them on a greased baking sheet.

    Cinnamon Twists

    Cinnamon Twists

    Don’t worry about them looking absolutely perfect because you will go crazy.  Just let it go and let them lay how they will.  Now let the twists proof until doubled and then you’re ready to bake.  Bake these at 350 for 10-12 minutes.  Now for the hard part— letting them cool before drizzling with the yummy vanilla icing.

    Cinnamon Twists
    Prep Time
    1 hr
    Cook Time
    12 mins
    Total Time
    1 hr 12 mins
     
    Course: Bread
    Servings: 15 -18
    Author: Countryside Cravings
    Ingredients
    • Dough
    • 2 1/4 teaspoons dry active yeast
    • 1 1/4 cup warm milk about 110 degrees F, divided
    • 1 egg
    • 1/4 cup sugar
    • 3 tablespoons butter melted
    • 1 teaspoon salt
    • 3 1/2 cups bread flour
    • Filling
    • 2 1/2 tablespoons butter softened
    • 1/3 cup sugar
    • 1 tablespoon ground cinnamon
    • Icing
    • 1 cup powdered sugar
    • 1 tablespoon butter softened
    • 1 tablespoon milk
    • 1 teaspoon vanilla
    • pinch of salt
    Instructions
    1. Dough
    2. In a small bowl add the yeast and 1/2 cup of the warm milk. Stir to combine and set aside.
    3. In the bowl of your stand mixer add in the remaining milk, egg, sugar, butter and salt. Mix well. Add in the flour and proofed yeast and mix until combined. Switch to the dough hook and knead for 10 minutes. While kneading your dough should start to form a ball and leave the sides of the bowl. If it is too wet it will not do this and you will need to add more flour. Add in small amounts of flour until it is just slightly sticky to the touch. Continue kneading. Let rest covered for 15-20 minutes in a warm area.
    4. Preheat oven to 350 degrees F. Grease two baking sheets and set aside.
    5. Roll out the dough to roughly a 15x18 inch rectangle. Brush the dough with the 2 1/2 tablespoons softened butter. In a small bowl combine the cinnamon and sugar then sprinkle over the dough.
    6. Fold dough in half and cut into 1 inch strips. Gently twist each strip before placing on prepared baking sheet. Bake for 10-12 minutes or until lightly golden. Cool before drizzling with icing.
    7. Icing
    8. Combine all the icing ingredients until smooth. Drizzle over cooled cinnamon twists.
    Recipe Notes

    When proofing bread I like to preheat my oven to 175 degrees F then turn it off and set my dough in the warm oven. It helps it to proof faster. Also if you don't have a stand mixer just use a large bowl to mix up your dough and turn it out onto a floured surface to knead. Knead until your dough becomes smooth and springy.


     

    Cinnamon Twists

     

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