Quick Cinnamon Twist Recipe

Slices of quick cinnamon twist on a wire rack.

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Quick Cinnamon Twist Recipe

Quick cinnamon twists are made with a simple soft, buttery dough, and swirled with cinnamon sugar and are perfect for breakfast or dessert.

Prep Time45

Cook Time18

Rise Time15

Total Time1 18

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Roll

½ cup warm water
⅓ cup buttermilk, room temp
2 tablespoons butter, melted
¼ cup sugar
1 ½ tablespoons rapid rise yeast
1 egg
1 teaspoon salt
2 ¾ - 3 cups bread flour

Filling

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons cinnamon

Frosting

2 cups powdered sugar, sifted
3 tablespoons unsalted butter, softened
2-4 tablespoons milk, or half-and-half, as needed
1 teaspoon vanilla extract

Instructions

Make the dough: In the bowl of a stand mixer or large bowl, mix water, buttermilk, melted butter, sugar, and yeast. Allow to sit for 15 minutes.
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).
Meanwhile, prepare your filling. Mix granulated sugar, brown sugar and cinnamon together in a medium bowl. Set aside.
On a lightly floured surface, roll dough into a 10-x-12-inch rectangle. Spread melted butter over the surface of the dough, followed by the filling, leaving a ½-inch border all around.
Roll dough lengthwise like you’re making cinnamon rolls, and place onto a parchment paper-lined baking sheet.
Using a pastry knife, make a slice down the center of the roll leaving ½ inch at the top of long roll. With the cut side up, twist the dough ropes and tuck the ends under. Cover with a tea towel and let rise for 15-20 minutes.
While twist is rising, preheat oven to 375 degrees F.
Bake for 18-24 minutes or until lightly golden brown.
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.
When twist come out of the oven, immediately spread a layer of frosting on warm rolls. Add another layer of frosting once cooled, if desired.

Video

Notes

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.

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. 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.

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.

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

For more substitutions and tips, check out the full recipe post

Nutrition