Description
These Heavenly Cinnamon Roll Breadtwists are soft, fluffy, and loaded with the perfect balance of cinnamon sugar goodness. Made with a simple dough, twisted into perfect breadsticks, and baked until golden, these sweet treats are drizzled with a creamy glaze that makes them irresistible. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour (more for dusting)
For the Cinnamon Sugar Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- Make the dough: In a large mixing bowl, combine the melted butter, salt, and egg. Add the yeast mixture to the bowl and stir. Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- Let the dough rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling: While the dough is rising, make the cinnamon sugar filling. In a medium bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until smooth and well combined.
- Shape the breadtwists: Once the dough has risen, punch it down to release the air. Turn the dough onto a floured surface and roll it out into a large rectangle (about 12×18 inches). Spread the cinnamon filling evenly over the dough, leaving a small border along the edges.
- Cut and twist: Using a pizza cutter or sharp knife, slice the dough into long strips (about 1-2 inches wide). Twist each strip of dough into a spiral shape and arrange them on a parchment-lined baking sheet. Leave some space between each twist.
- Second rise: Cover the twists with a clean towel and let them rise for another 20-30 minutes, or until puffed up.
- Bake: Preheat your oven to 350°F (175°C). Bake the twists for 18-22 minutes, or until golden brown and cooked through. Keep an eye on them to ensure they don’t over-brown.
- Make the glaze: While the twists are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly runny.
- Drizzle with glaze: Once the twists are done, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm twists and serve immediately.
Notes
- Make it ahead: You can prepare the dough and refrigerate it overnight to save time the next day. Let it come to room temperature before shaping and baking.
- Add-ins: For extra flavor, try adding a handful of chopped nuts (like pecans or walnuts) or raisins to the filling before rolling up the dough.
- Storage: Store leftovers in an airtight container for up to 2-3 days. Reheat in the oven or microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breadtwist
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 190 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg