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Cinnamon Sugar Twists Recipe

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3.9 from 4 reviews

These Cinnamon Sugar Twists are soft, fluffy, and coated in a delicious cinnamon sugar mixture, making them a perfect sweet treat for breakfast or dessert. The dough is enriched with butter and milk, twisted for a beautiful shape, baked until golden, and optionally drizzled with a creamy vanilla icing for extra indulgence.

Ingredients

Dough Ingredients

  • 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

Cinnamon Sugar Coating

  • 1 1/2 cups packed light brown sugar
  • 1 1/2 tablespoons cinnamon
  • 12 tablespoons butter, melted

Icing

  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Heat the milk: Warm the milk until tiny bubbles form around the edges and it becomes steaming hot. Transfer the milk to the bowl of a stand mixer fitted with a dough hook attachment.
  2. Add initial ingredients: Stir in the room temperature water, butter pieces, and granulated sugar into the warmed milk. Let the mixture cool until it reaches between 110 to 115 degrees Fahrenheit as measured by an instant-read thermometer.
  3. Add flour and yeast: Add 2 cups of flour to the mixture and sprinkle the yeast evenly on top. Mix until combined well; the dough will be thin at this stage. Cover the bowl and let it rest for 5 to 10 minutes until the dough becomes slightly puffy and bubbly.
  4. Incorporate egg, salt, and remaining flour: Add the egg and salt to the dough. Gradually add 1 3/4 to 2 cups of the remaining flour, mixing continuously, until the dough clears the sides of the bowl and forms a soft, sticky ball. Avoid adding too much flour to keep the dough tender.
  5. Knead the dough: Knead the dough with the mixer or by hand for 5 to 6 minutes, until it is soft, smooth, and elastic.
  6. First rise: Cover the dough bowl and place it in a warm spot to rise until doubled in size, about 45 to 60 minutes. Meanwhile, lightly grease a half sheet pan with cooking spray and set aside.
  7. Shape the dough: Gently punch down the risen dough to release air. Turn it out onto a lightly greased countertop. Pat or roll it into a 15 by 10 inch thick rectangle.
  8. Cut the dough strips: Use a pizza cutter to cut the dough lengthwise in half, like a hot dog bun shape. Then cut the halves crosswise into approximately 1 1/2-inch strips, making about 20 strips total.
  9. Prepare cinnamon sugar coating: In a medium bowl or shallow dish like a pie plate, mix together the packed light brown sugar and cinnamon until evenly combined.
  10. Coat and twist strips: Dip each dough strip fully into the melted butter. Then thoroughly coat it in the cinnamon sugar mixture. Twist each strip one or two times without stretching the dough while twisting. Arrange the twisted strips side-by-side on the prepared sheet pan in two rows of 10 strips each.
  11. Second rise: Cover the pan and let the twists rise until noticeably puffy, about 30 to 45 minutes.
  12. Bake: Preheat your oven to 375 degrees Fahrenheit. Bake the twists for 20 to 22 minutes until they are baked through and light golden brown on the surface.
  13. Make the icing: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken. The final icing should be thick but pourable.
  14. Serve: Serve the cinnamon sugar twists warm or at room temperature. You can drizzle the icing over the top or serve it on the side for dipping. The twists are also delicious plain without icing.

Notes

  • Use whole or 2% milk for best flavor and dough texture; skim milk is not recommended.
  • Do not stretch the dough while twisting to maintain airy texture.
  • Ensure the milk mixture cools to the correct temperature before adding yeast to avoid killing the yeast.
  • Lightly greasing the work surface and pan helps prevent sticking without adding excess flour.
  • The icing is optional and can be adjusted in thickness depending on preference.
  • Keep an eye on baking times as ovens vary; bake until lightly golden but not overly browned.
  • These twists freeze well; store in an airtight container and thaw before serving.

Find it online: https://simpleplatter.com/cinnamon-sugar-twists-recipe/