Sweet Cinnamon Twists (Printer-Friendly)
Soft golden pastry swirled with cinnamon sugar and topped with vanilla glaze
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 3/4 cup warm milk (110°F)
06 - 1 large egg
07 - 3 tablespoons unsalted butter, melted
→ Filling
08 - 1/3 cup packed light brown sugar
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened
→ Glaze
11 - 1/2 cup powdered sugar
12 - 1 tablespoon milk
13 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add sugar, melted butter, egg, and salt to yeast mixture. Mix well. Gradually add flour, mixing until a soft dough forms.
03 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Combine brown sugar and cinnamon in a small bowl.
06 - Roll dough into a 12x16-inch rectangle. Spread softened butter over surface, then sprinkle cinnamon-sugar mixture evenly. Fold dough in half lengthwise. Cut into 12 strips.
07 - Twist each strip several times and place on parchment-lined baking sheet. Cover and let rise for 15 minutes.
08 - Preheat oven to 375°F. Bake for 18 to 20 minutes until golden brown. Cool slightly.
09 - Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm twists before serving.
# Expert Advice:
01 -
- The dough comes together faster than you would expect and rewards you with the most incredible pillowy texture
- That cinnamon sugar ribbon creates these gorgeous swirls that look impressive but are actually surprisingly simple to achieve
02 -
- Warm milk means warm to the touch, not hot, because temperatures above 110°F will kill your yeast and nothing rises quite as disappointingly as dead yeast dough
- Letting the dough rest for ten minutes after the first knead makes it so much easier to roll out without it springing back constantly
03 -
- If the glaze is too thick, add milk one teaspoon at a time until it reaches the consistency of heavy cream
- Rotate your baking sheet halfway through baking because back ovens have hot spots that can leave some twists underdone while others brown too quickly