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Cinnamon Twists have all the goodness of a cinnamon roll but are just a little more fun to eat when they are long and twisted!
Over the years I’ve experimented with all different kinds of cinnamon rolls. You can find a list of a lot of different variations at the end of this post. Everything from 60 minute cinnamon rolls to cinnamon biscuits! They are all yummy. I am easily bored though so I like to come up with different ways to still enjoy the goodness of a cinnamon roll.
With a Cinnamon Twist, you get all the flavor of a cinnamon roll but in a fun new shape! Twists are lighter than an actual cinnamon roll and are more fun to make and eat. You can even get the kids to help twist them into shapes. Let them get creative and see what other shapes they can come up with!
What are Cinnamon Twists Made From?
Cinnamon Twists are basically a cinnamon roll, just in a different shape and form. You are using a cinnamon roll dough, filling and glaze. Instead of making a round roll you are making a long twist.
Cinnamon Twist Dough
- In a saucepan, heat 3/4 cup milk, sugar, 1/3 cup butter and salt. Stir until warm and butter almost melts. Don’t let it get hot or boil.
- Combine 1 1/2 cups flour and yeast in a mixer bowl..
- Add warm milk mixture into flour mixture along with eggs. Beat on medium speed for about 3 minutes or until flour is combined.
- Pour in remaining flour. Knead until smooth and elastic.
- Lightly grease a bowl and place dough into bowl, turning to coat both sides with oil.
- Cover and let rise in a warm place until double in size (1-2 hours depending on warmth of room)
- Punch dough down, put onto a lightly floured surface and let rest for 10 minutes. You are now ready to form your cinnamon twists.
How Cinnamon Twists Are Made
- Roll the dough out into a large 20 x 16 inch rectangle.
- Cover with cinnamon sugar filling.
- Use a pizza cutter and cut it into one inch strips.
- Fold each strip in half.
- Twist the two strips together.
- Place them on a parchment lined baking sheet.
- Bake at 375 degrees F. for 12-15 minutes or until golden brown.
Cinnamon Twist Glaze
- Mix together 1 1/2 cups powdered sugar, 1/2 tsp vanilla and enough milk, 2-3 Tbsps, to make a good drizzling consistency.
- Drizzle over twists.
Frequently Asked Questions
If stored in an air tight container they will last 2-3 days. If you need them to last longer, wrap them in foil and put them in a freezer zippered bag and freeze.
Thaw overnight in the refrigerator. Place the thawed twist, wrapped in foil in a 350 degree F oven for 10 minutes or until warmed through
Some other favorite cinnamon roll recipes:
Cinnamon Twists
Ingredients
- 3/4 cup milk
- 1/2 cup granulated sugar
- 1/3 cup butter divided
- 1/2 tsp salt
- 3 1/2 – 4 cups all purpose flour
- 2 1/4 tsp active dry yeast
- 2 eggs
Cinnamon Filling
- 1/3 cup butter
- 3/4 cup brown sugar
- 1 1/2 tsp cinnamon
Glaze
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 2-3 Tbsp milk
Instructions
- Preheat oven to 375 degrees F.
- In a saucepan, heat 3/4 cup milk, sugar, 1/3 cup butter and salt. Stir until warm and butter almost melts. Don’t let it get hot or boil.
- In a mixer bowl combine 1 1/2 cups flour and yeast. Add warm milk mixture into flour mixture along with eggs. Beat on medium speed for about 3 minutes or until flour is combined. Add in remaining flour. Knead until smooth and elastic.
- Place dough on surface in the shape of a ball. Lightly grease a bowl and place dough into bowl, turning to coat both sides with oil. Cover and let rise in a warm place until double in size (1-2 hours depending on warmth of room)
- Punch dough down, put onto a lightly floured surface and let rest for 10 minutes
- Roll dough into a 20 x 16 inch rectangle.
- In a saucepan melt 1/3 cup butter and add in brown sugar and cinnamon. Mix well and allow to cool slightly. Spread over dough. Cut dough crosswise into twenty one inch strips.
- Fold each strip in half, end to end and then twist several times. Arrange on a parchment lined baking sheet. You will need two pans. Place twists about 2 inches apart. Allow to rise until double in size, about 45 minutes
- Bake in 375 degree oven for 12-15 minutes or until golden brown.
- Mix together powdered sugar, vanilla and enough milk to make a good drizzling consistency. Drizzle over twists.
Tips & Notes:
Nutrition Facts:
Jermaih says
IT WAS SO GOOD I LOVE IT TYSM ITS THE BEST THING I EVER TASTED I LOVEED IT IT WAS BUSSIN
Rebecca De La Cruz says
An easy recipe to do with the kids! I used freshly ground whole wheat (hard white) bread flour. We enjoyed warm without the glaze, but would add for special occasions. Room temperature and milk temperature (105-110 degrees F) are key to a quicker rise time. Will make again.
mary tonelli says
Hello – I’d love to try your cinnamon twists but please confirm the butter amount used. In the list of ingredients there is 1/3 cup. However, in the instructions #2 and #7 each use 1/3 cup. A bit confusing.
Not giving up….these look delicious.
Leigh Anne says
Good catch – sorry about that. I have corrected the recipe. It should call for 2/3 up butter, divided. Enjoy!
Ginger says
Hi Leigh Anne,
I am making your cinnamon twists today, and just want to let you know, you forgot to add how many eggs in the recipe. You wrote about adding them, just not how many up above in the ingredient list. 🙂 I put in 2. I figured that would be great. Love all your recipes. Many have become our family favorites! Good luck with your new cookbook!
Ginger