Sweet Cinnamon Twists

My tiny apartment kitchen smelled incredible when I first experimented with these twists. I was trying to recreate something I had at a bakery years ago, and the cinnamon sugar bubbling in the oven made it impossible to wait for them to cool down.

My roommate walked in during the second rise and asked if I had secretly become a professional pastry chef overnight. We ate three straight from the baking sheet, standing over the counter with powdered sugar on our chins.

Ingredients

• All purpose flour: Creates the tender structure without becoming tough, even with all the twisting
• Active dry yeast: Gives that light airy texture that makes each twist feel special
• Warm milk: activates the yeast and adds subtle richness to the dough
• Unsalted butter: Use it melted in the dough and softened for the filling, both ways matter
• Light brown sugar: The molasses content creates that deep caramelized cinnamon flavor
• Ground cinnamon: Freshly opened jars give the strongest aroma and taste
• Powdered sugar: Makes the glaze smooth and perfectly sweet without being grainy
• Pure vanilla extract: The finishing touch that balances all the cinnamon sugar warmth

Instructions

Wake up the yeast:

Combine warm milk and yeast in a large bowl, watching it foam for about 5 minutes

Build the dough:

Mix in sugar, melted butter, egg, and salt, then gradually add flour until a soft dough forms

Work the dough:

Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic

Let it rise:

Place in a greased bowl, cover, and wait about an hour until it doubles in size

Make the filling:

Stir together brown sugar and cinnamon while the dough rises

Roll and fill:

Roll dough into a 12 by 16 inch rectangle, spread softened butter, then sprinkle cinnamon sugar evenly

Shape the twists:

Fold dough in half lengthwise, cut into 12 strips, and twist each one several times

Second rise:

Place on parchment lined baking sheet, cover, and let rest 15 minutes while oven preheats to 375°F

Bake until golden:

Cook for 18 to 20 minutes until golden brown, then cool slightly

Add the glaze:

Whisk powdered sugar, milk, and vanilla, then drizzle over the warm twists

Pin it

These became my go to contribution for family brunches after my sister requested them for three gatherings in a row. Now they are the first thing gone from the table.

Making Them Ahead

You can prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature for about 30 minutes before rolling and filling. The twists actually develop more flavor this way.

Twisting Technique

I learned that twisting too tightly makes them shrink back during baking. A gentle but firm twist gives the best shape and keeps all that cinnamon sugar inside where it belongs.

Storage and Serving

These are absolutely best within a few hours of baking, but they do keep reasonably well. The texture shifts from pillowy to more bread like after a day.

• Store in an airtight container at room temperature for up to 2 days
• Reheat in a 300°F oven for 5 minutes to restore some freshness
• Wait to add glaze until after reheating if you plan to warm them up

Pin it

There is something about pulling apart a warm cinnamon twist that makes any morning feel special.

Recipe Q&A

→ Can I prepare these ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, let it come to room temperature for about 30 minutes before rolling and filling. You can also freeze the baked twists for up to 2 months and reheat in the oven.

→ What's the best way to reheat these?

Reheat in a 350°F oven for 5-7 minutes until warmed through. This helps restore the freshly baked texture. Avoid microwaving as it can make the pastry tough and chewy rather than tender and flaky.

→ Can I use instant yeast instead of active dry?

Absolutely. Use the same amount of instant yeast and mix it directly with the dry ingredients. You can skip the initial 5-minute blooming step in warm milk, though letting the milk warm slightly still helps the dough come together smoothly.

→ Why did my twists unravel during baking?

This usually happens if the strips aren't twisted tightly enough or if the dough gets too warm while working. Try twisting each strip more firmly and place them on the baking sheet immediately. Chilling the filled dough for 10-15 minutes before cutting and twisting can also help maintain shape.

→ Can I make these without the glaze?

Certainly. The twists are delicious on their own, or you can brush them with melted butter immediately after baking and sprinkle with a little extra cinnamon-sugar mixture for a different finish that's still plenty sweet.