Description
Enjoy these Sweet Cinnamon Twists, featuring soft dough and a delicious cinnamon-sugar filling. Perfect for breakfast, brunch, or a sweet snack any time of the day!
Ingredients
Scale
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- 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 brown sugar
- 1 egg wash (1 egg beaten with 1 tablespoon water)
- Powdered sugar for dusting (optional)
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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. Then, add the egg and vanilla extract. Mix everything together until well combined.
- In another bowl, whisk together 3 1/2 cups of flour, salt, and the remaining 1/4 cup of sugar. 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 cinnamon-sugar filling. In a small bowl, mix together the ground cinnamon and brown sugar until well combined. Set aside.
- 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 melted butter evenly over the surface of the dough.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide. Twist each strip several times to create a spiral effect.
- Place the twisted strips on a baking sheet lined with parchment paper, leaving some 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.
- Once the twists have risen, brush them with the egg wash.
- 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.
- Serve the cinnamon twists warm, and enjoy them with a cup of coffee or tea.
Notes
- Ensure the water temperature is correct for activating the yeast; too hot can kill it, and too cold may not activate it.
- You can adjust the amount of cinnamon and sugar in the filling to suit your taste.
- These twists are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes