To store leftover cinnamon twists, place them in an airtight container, and they will stay fresh for 2-3 days. If you need them to last longer, wrap them in foil and store them in a freezer zippered bag. To thaw, place them in the refrigerator overnight, then reheat in a 350°F oven. Keep them wrapped in foil while reheating for the best results.
Sweet Cinnamon Twists
Sweet Cinnamon Twists are a decadent, fluffy pastry filled with cinnamon-sugar goodness and topped with a sweet glaze, perfect for breakfast or dessert. Customizable and simple to make, they are a delightful treat for any occasion.
Ingredients
- ¾ cup milk
- ½ cup granulated sugar
- ⅓ cup butter divided
- ½ tsp salt
- 3 ½ – 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- 2 eggs
Cinnamon-Sugar Mixture
- ⅓ cup butter
- ¾ cup brown sugar
- 1 ½ tsp cinnamon
Glaze
- 1 ½ cups powdered sugar
- ½ tsp vanilla
- 2-3 Tbsp milk
Instructions
- Preheat the oven to 375°F.
- In a saucepan, heat ¾ cup milk, sugar, ⅓ cup butter, and salt, stirring until warm and the butter is almost melted. Be careful not to let it get too hot or boil.
- In a mixing bowl, combine 1 ½ cups of flour and yeast. Add the warm milk mixture to the flour mixture along with the eggs. Beat on medium speed for about 3 minutes or until the flour is fully incorporated. Gradually add the remaining flour and knead until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat both sides with oil. Cover the bowl and let the dough rise in a warm place until it doubles in size, which will take 1-2 hours depending on the room temperature.
- Once risen, punch the dough down, place it on a lightly floured surface, and let it rest for 10 minutes.
- Roll the dough into a 20 x 16-inch rectangle.
- In a saucepan, melt ⅓ cup butter, then add brown sugar and cinnamon. Mix well and let it cool slightly. Spread the mixture over the dough. Cut the dough crosswise into twenty 1-inch strips.
- Fold each strip in half, end to end, and twist several times. Arrange the twists on two parchment-lined baking sheets, spacing them about 2 inches apart. Allow the twists to rise until doubled in size, about 45 minutes.
- Bake the twists in the preheated 375°F oven for 12-15 minutes, or until golden brown.
- In a small bowl, mix together powdered sugar, vanilla, and enough milk to achieve a drizzling consistency. Drizzle the glaze over the twists and enjoy!