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!
It’s that time of year, cinnamon roll time. At our house the first weekend in October means cinnamon rolls as we spend the weekend watching our church’s general conference on TV. 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 so I like to come up with different ways to still enjoy the goodness of a cinnamon roll but in a different shape or form. And that is what you get with Cinnamon Twists!
You get all the flavor of a cinnamon roll but in a fun new shape! They are lighter than an actual cinnamon roll and they 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!
You start out the same, just roll the dough out and then cover it with the cinnamon sugar filling. Then instead of rolling it up, use a pizza cutter and cut it into one inch strips. Fold each strip in half.
Then just twist!
After you bake, drizzle them with glaze and dig in! A fun “twist” on a classic.
Some other favorite cinnamon roll recipes:
60 Minute Cinnamon Rolls – Overnight Cinnamon Rolls – Cinnamon Roll Muffins – Cinnamon Roll Biscuits – Amish Cinnamon Rolls – Gluten Free Cinnamon Rolls
Just type cinnamon rolls into my search box and a lot more will come up!
- 3 1/2 - 4 cups all purpose flour
- 2 1/4 tsp active dry yeast
- 3/4 cup milk
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/3 cup butter
- 3/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 2-3 Tbsp milk
- 2 egg
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.
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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