Sweet Cinnamon Twists (Printable version)
Soft golden pastry spiraled with cinnamon-sugar and topped with vanilla glaze
# 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 mixture becomes foamy, indicating the yeast is active.
02 - Add sugar, melted butter, egg, and salt to the yeast mixture. Mix thoroughly to incorporate. Gradually add flour, mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 5 to 7 minutes, adding small amounts of flour only if necessary, until dough is smooth, elastic, and springs back when pressed.
04 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area for 1 hour or until doubled in size.
05 - While dough rises, combine brown sugar and cinnamon in a small bowl. Mix until evenly blended. Set softened butter nearby for easy spreading.
06 - Punch down risen dough and roll into a 12x16-inch rectangle on a lightly floured surface. Spread softened butter evenly over the entire surface, leaving a small border. Sprinkle cinnamon-sugar mixture uniformly across buttered dough.
07 - Fold dough in half lengthwise to enclose filling. Use a sharp knife or pizza cutter to divide crosswise into 12 equal strips, each about 1 inch wide. Twist each strip 4 to 5 times to create spiral effect.
08 - Arrange twists on a parchment-lined baking sheet, leaving 2 inches between each. Cover loosely with towel and let rise for 15 minutes while preheating oven to 375°F.
09 - Bake for 18 to 20 minutes until twists are golden brown and sound hollow when tapped. Rotate pan halfway through for even browning. Transfer to wire rack to cool for 10 minutes.
10 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle glaze generously over warm twists using a spoon or piping bag. Serve while slightly warm.
# Expert Tips:
01 -
- The dough comes together faster than you would expect, and the twisting part is oddly satisfying
- That moment when warm vanilla glaze hits the cinnamon swirls makes everything better
02 -
- Resist the urge to add too much flour during kneading, sticky dough makes softer twists
- The dough should feel like your earlobe when it is ready for the first rise
03 -
- Brush melted butter over the freshly baked twists before glazing for extra richness
- Add chopped pecans or walnuts to the filling if you want some crunch in every bite