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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!
Why You’ll Love This Recipe!
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!
Flavorful and Fun! With Cinnamon Twists 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!
They are perfect for breakfast, a snack, with a cup of coffee or tea or dessert.
Ingredients Needed
- Milk. I use whole milk or 2 percent but you can use what you have on hand.
- Sugar. Granulated sugar, powdered sugar and brown sugar
- Butter. I use salted butter
- Salt
- Flour. I prefer unbleached all purpose flour
- Dry Active Yeast
- Eggs
- Cinnamon
- Vanilla Extract
How to Make Cinnamon Twists
- Heat milk, sugar, butter and salt in a sauce pan stirring continuously until butter melts and milk is warm (105-110 degrees F). Do not let it boil.
- Combine flour and yeast in the bowl of a stand mixer with a hook attachment.
- 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 a smooth dough and elastic.
- Place dough into a lightly greased 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.
- Roll the dough out into a large 20 x 16 inch rectangle.
- Mix together cinnamon-sugar mixture and cover dough with mixture.
- 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 paper lined baking sheet.
- Bake at 375 degrees F. for 12-15 minutes or until golden brown.
- Mix together glaze – 1 1/2 cups powdered sugar, 1/2 tsp vanilla and enough milk, 2-3 Tbsps, to make a good drizzling consistency.
- Drizzle powdered sugar glaze over twists.
Tips from leigh Anne
- Instead of milk you can also use warm water.
- For a fun flavor variation make Orange Twists and instead of cinnamon add in orange zest with the butter and use granulated sugar instead of brown sugar.
- Don’t worry if your cinnamon twists untwist a bit. They will still taste delicious!
Frequently Asked Questions
How do you reheat a cinnamon twist?
If frozen, 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.
How long will cinnamon twists last?
If stored in an air tight container cinnamon twists 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 for 2-3 months.
Some other favorite cinnamon roll recipes:
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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-Sugar Mixture
- 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:
Arthur Peters says
I made them today and they are very good with out the icing
Carol E Fisch says
I made this recipe for cinnamon rolls/twists and they came out perfect!! I had my doubts about the dough because it was really sticky, the the rolls came out soft, light, and sweet.. thank you for sharing.. this is now my go to dough.
Ywelch says
These were perfect! Very easy recipe to follow. It did take a while, but totally worth it. ❤️
ORLANDO says
Simple and sooooooo yummy.
Geena R says
Hi 🙂 thank you for the recipe, I want to try but curious what type of oil should be used to grease the bowl that the dough is placed in and if this effects the flavor!
Leigh Anne Wilkes says
Use any mild flavored oil – I usually use canola or vegetable.