Cinnamon Twists
Servings: 15 -18
These Cinnamon Twists are an easy and accessible version of cinnamon rolls! Imagine soft, sweet dough packed with cinnamon sugar goodness, then drizzled with a creamy icing that ties it all together. Cinnamon Twists will fill your belly with joy and fill your house with the warming and cozy aroma of cinnamon.
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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
- Dough
- In a small bowl add the yeast and 1/2 cup of the warm milk. Stir to combine and set aside.
- 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.
- Preheat oven to 350 degrees F. Grease two baking sheets and set aside.
- 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.
- 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.
- Icing
- Combine all the icing ingredients until smooth. Drizzle over cooled cinnamon twists.
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.