Description
Delicious cinnamon twists that can be served warm or at room temperature.
Ingredients
Scale
- 1 1/4 cups milk (preferably not skim milk)
- 1/4 cup room temperature water
- 6 tablespoons butter, cut into tablespoon-size pieces
- 1/4 cup granulated sugar
- 1 tablespoon instant or active dry yeast
- 1 large egg
- 1 1/4 teaspoons salt
- 4 1/2 cups all-purpose flour
- 1 1/2 cups packed light brown sugar
- 1 1/2 tablespoons cinnamon
- 12 tablespoons butter, melted
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- For the dough, heat the milk until tiny bubbles form around the edges and the milk is steaming. Pour into the bowl of a stand mixer fitted with the dough hook.
- Add the water, butter, and sugar. Let the mixture cool until warm (an instant-read thermometer should read 110 to 115 degrees F).
- Add 2 cups of the flour and sprinkle the yeast on top. Mix until combined. The dough will be thin. Cover the bowl and let the dough rest for 5-10 minutes until slightly puffy and bubbly.
- Add the egg and salt. Add the remaining flour (start with 1 3/4 to 2 cups flour) and mix, adding additional flour gradually, until the dough clears the sides of the bowl and forms a soft, sticky ball. Don’t over flour the dough.
- Knead for 5-6 minutes until the dough is soft and smooth.
- Cover the bowl and let the dough rise in a warm spot until doubled, 45 to 60 minutes. Lightly grease a half sheet pan with cooking spray. Set aside.
- Gently punch down the dough and turn it out onto a lightly greased countertop. Pat or roll the dough into a 15X10-inch thick rectangle.
- Use a pizza cutter to cut the dough in half lengthwise (like a hot dog bun). Then cut into about 1 1/2-inch strips (so you’ll end up with about 20 strips total).
- For the cinnamon and sugar, in a medium bowl or shallow dish, stir together the brown sugar and cinnamon.
- Dip each strip fully into the melted butter and then coat in the brown sugar/cinnamon mixture. Twist one or two times and place side-by-side on the prepared sheet pan (two long rows of 10 strips each).
- Cover and let rise until noticeably puffy, 30 to 45 minutes.
- Preheat the oven to 375 degrees F. Bake for 20 to 22 minutes until baked through and very lightly golden.
- For the icing, whisk together the powdered sugar, milk and vanilla. Add additional milk to thin (or more powdered sugar to thicken). The icing should be thick but pourable.
- Serve cinnamon twists warm or at room temperature. They can be served with icing on the side for dipping or the icing can be drizzled over the top of the twists. The cinnamon twists are also delicious served plain without icing.
Notes
- Make sure to not over flour the dough as it should be soft and sticky.
- You can adjust the thickness of the icing by adding more milk or powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg