Bakery-Style Quick Cinnamon Twist

Quick cinnamon twists are the cozy treat you can pull off anytime. Soft buttery dough, swirls of cinnamon sugar, and a creamy vanilla frosting come together fast for delicious bakery vibes at home.

The dough mixes up soft and smooth, twists beautifully, and bakes into golden spirals with just the right cinnamon sugar swirl. Frost while warm for that bakery-style finish, then add a second swipe once cooled if you like extra icing.

For more pastries, try our mini Cinnamon Twists, Danish Kringle, and Cherry Danish.

Why we think you’ll love it:

Quick. No need to spend all day coaxing the dough to rise, these take just over an hour from start to finish!
Budget smart. The recipe uses pantry staples you most likely already have.
Simple steps. Even a beginner baker can walk through each step to create this showstopping dish.

Ingredients to make a quick cinnamon twist on a kitchen counter.

Quick Cinnamon Twist Ingredients

Rolls

Warm water (½ cup) – Water activates the rapid-rise yeast and jump-starts fermentation so the dough rises quickly.
Buttermilk, room temp (⅓ cup) – Buttermilk adds gentle tang and tenderness, helps the crumb stay soft. See How to Make Buttermilk for a great substitute.
Butter, melted (2 tablespoons) – Butter enriches the dough for flavor and a soft bite.
Granulated sugar (¼ cup) – Sugar feeds the yeast and sweetens the dough slightly, helping to brown.
Rapid-rise yeast (1½ tablespoons)- Yeast speeds the rise, so twists are ready fast with reliable lift.
Egg (1) – The egg adds structure, richness, and a bit of moisture for a supple dough.
Salt (1 teaspoon) – Salt balances sweetness and strengthens gluten for better texture.
Bread flour (2¾ – 3 cups)- Bread flour has a higher protein, which gives strength, helps the twists hold their shape, and gives that soft chew.

Filling

Unsalted butter, melted (2 tablespoons) – Butter helps the filling stick to the dough and adds buttery flavor.
Granulated sugar (¼ cup) – Sugar is the sweet base for the cinnamon swirl with light crunch at the edges.
Light brown sugar, packed (¼ cup)- Brown suagr adds moisture and caramel notes that melt into the spirals.
Cinnamon (2 teaspoons) – This warm spice defines the classic cinnamon roll flavor.

Frosting

Powdered sugar, sifted (2 cups) – This sugar is smooth, lump-free base for a creamy frosting.
Unsalted butter, softened (3 tablespoons) – Butter adds body and a rich bakery-style finish.
Milk or half-and-half (2–4 tablespoons, as needed) – Milk thins frosting to a spreadable consistency, glossy and smooth.
Vanilla extract (1 teaspoon) – This extract rounds out the sweetness with a cozy aroma. You can also use maple extract or almond extract.

How to Make a Quick Cinnamon Twist

ACTIVATE YEAST. In the bowl of a stand mixer or large bowl, mix water, buttermilk, melted butter, sugar, and yeast. Allow to sit for 15 minutes

DOUGH. Add eggs and salt, then mix in flour one cup at a time. Once all flour has been added, mix for an additional 5 minutes. Dough should be smooth and elastic.

Grease a large baking dish or jelly roll pan (or a 9-x-13-inch baking dish if you are fine with your rolls touching).

FILLING. While the dough is mixing, prepare your filling. Mix granulated sugar, brown sugar, and cinnamon in a medium bowl. Set aside.

ROLL. On a lightly floured surface, roll dough into a 10-x-12-inch rectangle.

Melted butter spread over rolled out dough.

Cinnamon sugar spread over rolled out dough.

FILL & ROLL. Spread melted butter over the surface of the dough, followed by the filling, leaving a ½-inch border all around. Roll the dough lengthwise like you’re making cinnamon rolls, and place it onto a parchment paper-lined baking sheet.

A rolled log of dough cut in half lengthwise to expose cinnamon center.

CUT. Using a pastry knife, make a slice down the center of the roll, leaving ½ inch at the top of the long roll.

TWIST. With the cut side up, twist the dough ropes together and tuck the ends under.

RISE. Cover with a tea towel and let rise for 15-20 minutes. While twist is rising, preheat oven to 375°F.

BAKE. Bake for 18-24 minutes or until lightly golden brown.

FROSTING. While rolls are baking, mix all frosting ingredients together in a large bowl, starting with 3 tablespoons milk and adding more as needed to reach a spreadable consistency.

FROST. When the twist comes out of the oven, immediately spread a layer of frosting on warm rolls. Add another layer of frosting once cooled, if desired.

Frosted cinnamon twist on a cooling rack.

Kristyn’s Recipe Tips

I activate the rapid rise yeast to prove it is alive and jump-start fermentation, which helps in a richer dough. It also disperses the yeast more evenly and keeps it away from salt at first, so the rise is more reliable.
Aim for soft dough, start with 2 ¾ cups flour, and add more only if sticky; a slightly tacky dough bakes up extra tender.
When twisting the ropes together, be sure that the cut sides stay facing up so you get the pretty design.
I like to use vanilla extract to flavor the frosting, but maple or almond extracts are great options. You could even choose something citrusy like orange or lemon extract with fresh zest.

Recipe FAQ

Refrigerate dough?

Mix the dough, cover it, and after 15 minutes, place it in the refrigerator. Chill for 8 to 24 hours. Bring to room temp, roll, fill, twist, rise, and bake.

Make ahead of time?

Baked, unfrosted twists can keep soft for 1 to 2 days in an airtight container. It is also freezeable; wrap tightly with plastic and then with foil, and freeze for up to 2 months.
Frosting can be placed in an airtight container and kept in the fridge up to 1 week or frozen up to 2 months. Stir well and thin with a splash of milk if needed.

Store leftovers?

Store twists at room temperature for 1 to 2 days, in the refrigerator for 3-4 days, or in the freezer for up to 2 months.

How to reheat?

Thaw if needed and wrap with foil, and place in a 300°F oven for 8 to 12 minutes.