Description
Enjoy these Sweet Cinnamon Twists, featuring soft dough filled with a delicious cinnamon-sugar mixture. Perfect for breakfast or a sweet snack, they are sure to delight your family and friends!
Ingredients
Scale
- 1 package (1.25 oz) active dry yeast
- 1/4 cup warm water (110°F to 115°F)
- 1/2 cup granulated sugar, divided
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the warmed milk, melted butter, and 1/4 cup of granulated sugar. Stir until well mixed.
- Add the frothy yeast mixture to the milk mixture, followed by the egg and vanilla extract. Mix until everything is well combined.
- In another bowl, whisk together 3 1/2 cups of flour, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until a dough begins to form.
- Once the dough starts to come together, transfer it to a floured surface. Knead the dough for about 5-7 minutes, adding more flour as needed, until it is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together the softened butter and the remaining 1/4 cup of granulated sugar until creamy.
- Add the ground cinnamon to the butter-sugar mixture and stir until well combined. Set this aside for later use.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll the dough out into a rectangle, about 1/4 inch thick, aiming for a size of approximately 12×18 inches.
- Spread the cinnamon filling evenly over the surface of the dough, leaving a small border around the edges.
- Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide (around 12-15 strips).
- Take each strip and twist it several times, then place it on a parchment-lined baking sheet, leaving space between each twist.
- Cover the twisted dough with a kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough is rising.
- In a small bowl, whisk together the egg and tablespoon of milk to create an egg wash. Brush this mixture over the tops of the twisted dough.
- Bake the twists in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.
- Once baked, remove the twists from the oven and let them cool on the baking sheet for about 5 minutes.
- If desired, dust the warm twists with powdered sugar for an extra touch of sweetness.
Notes
- Ensure the water temperature is correct for activating the yeast.
- You can adjust the amount of cinnamon in the filling according to your taste.
- These twists are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes