Cinnamon Twists
Soft, buttery, and bursting with cinnamon flavor—these cinnamon twists are a delightful treat you'll want to bake again and again.
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Servings: 20 cinnamon twists
Ingredients
Dough
- ¾ cup (180 ml) milk
- ½ cup (100 g) granulated sugar
- ⅓ cup (75 g) salted butter
- Up to 4 cups (500 g) all-purpose flour, divided
- 2 tsp dry yeast
- 2 eggs
Cinnamon Filling
- ¼ cup (55 g) butter, melted
- ¾ cup (150 g) brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
Egg wash
- 1 egg
- Pinch of salt
Glaze
- 1½ cups (180 g) powdered sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp milk
Instructions
- Heat milk, sugar, butter, and a pinch of salt gently in a saucepan until warm and butter is almost melted. Do not boil.
- In a mixing bowl, combine 1½ cups flour with yeast. Add the warmed milk mixture and eggs. Beat on medium speed for about 3 minutes until combined. Gradually mix in remaining flour until dough is smooth and elastic.
- Shape dough into a ball, place in a lightly greased bowl, and cover. Allow to rise until doubled in size (1-2 hours).
- Punch dough down and rest for 10 minutes. Roll into a 20x16-inch rectangle. Spread with melted butter mixed with brown sugar, cinnamon, and vanilla. Cut dough into twenty 1-inch strips crosswise.
- Fold each strip in half, then twist several times. Arrange twists about 2 inches apart on parchment-lined baking sheets. Let rise until doubled (about 45 minutes).
- Preheat oven to 375°F (190°C). Brush with egg wash. Bake twists for 12-15 minutes until golden brown.
- Whisk powdered sugar, vanilla, and milk until drizzling consistency. Drizzle over warm twists.
