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cinnamon twist recipe
- Total Time: 179 minutes
- Yield: 16 twists 1x
- Diet: General
Description
These cinnamon twists deliver a comforting aroma with tender dough and a sweet, spicy filling, making them a perfect delightful morning treat or easy snack for busy families. This tried-and-true recipe is a family favorite, creating lasting memories.
Ingredients
- 600 g (4.5 cups) all-purpose flour
- 100 g (0.5 cup) granulated sugar, for dough
- 7 g (2.25 teaspoons) instant dry yeast
- 240 ml (1 cup) warm whole milk (105-115°F / 40-45°C), for dough
- 115 g (0.5 cup) unsalted butter, melted and cooled, for dough
- 1 large egg, at room temperature
- 5 g (1 teaspoon) fine sea salt
- 80 g (0.33 cup) granulated sugar, for filling
- 10 g (1 tablespoon) ground cinnamon, for filling
- 2 g (0.5 teaspoon) ground cardamom, for filling
- 2 tablespoons unsalted butter, softened, for filling
- 240 g (2 cups) powdered sugar, for glaze
- 45 ml (3 tablespoons) whole milk, for glaze
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 10 ml (2 teaspoons) pure rosewater
- 1 g (0.25 teaspoon) ground cardamom, for glaze
- 50 g (0.5 cup) shelled pistachios, roughly chopped and toasted
Instructions
- Activate Yeast: In a large bowl, whisk together the 600 g all-purpose flour, 100 g granulated sugar, and instant dry yeast. In a separate bowl, whisk the 240 ml warm milk (it should feel like warm bathwater, 40-45°C / 105-115°F), 115 g melted butter, egg, and salt until combined. The yeast mixture should look slightly foamy, indicating it’s active.
- Mix Dough: Pour the wet ingredients into the dry. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough feels smooth and elastic under your hands. Using a stand mixer saves arm work.
- First Rise: Place the kneaded dough in a lightly oiled bowl, ensuring it’s coated. Cover with a clean kitchen towel and let it rise in a warm, draft-free place until visibly doubled in size (1-1.5 hours). If dough isn’t rising, yeast might be old or milk not warm enough.
- Roll and Fill Dough: Once risen, gently punch down the dough to release air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 30 cm x 45 cm (12 x 18 inches). Spread the 2 tablespoons of softened butter evenly over the dough, leaving a small border on one long edge. Sprinkle the 80 g granulated sugar, 10 g cinnamon, and 2 g cardamom mixture evenly over the buttered surface, covering it completely.
- Shape Twists: Fold the dough in half lengthwise, so the long edges meet, and gently press to seal. Using a sharp knife or pizza cutter, cut the folded dough into 2.5 cm (1-inch) wide strips. Take each strip, twist it several times until it holds its shape, then coil it into a spiral, tucking the end underneath.
- Second Rise: Arrange the shaped pastries on a baking sheet lined with parchment paper, leaving space between each for them to expand. Cover lightly with a clean kitchen towel and let them rise for another 30-45 minutes, until they look visibly puffy and light. For quick cooking, place covered dough in a slightly warm (but turned off) oven to help it rise faster.
- Bake Twists: Preheat your oven to 190°C (375°F). Bake the cinnamon twists for 15-20 minutes, or until they are beautifully golden brown and cooked through. Let them cool slightly on the baking sheet before glazing.
- Prepare Glaze and Finish: While the twists cool, prepare the glaze. In a medium bowl, whisk together the 240 g powdered sugar, 45 ml milk, alcohol-free vanilla extract, 10 ml rosewater, and 1 g ground cardamom until completely smooth and lump-free. The glaze should be pourable but thick enough to coat a spoon. Drizzle generously over the warm, golden-brown cinnamon twists. Immediately scatter with toasted pistachios for a vibrant finish.
Notes
Avoid over-flouring dough during kneading and rolling to prevent tough twists. Ensure both rises are complete to avoid dense pastries. Watch oven carefully to prevent over-baking and drying out the twists; remove when edges are just golden. Store flour and sugars in airtight containers. Fresh instant dry yeast is crucial for optimal rise.
- Prep Time: 48 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist (approx. 70 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: cinnamon twist recipe, easy dinner ideas, morning treat, family favorite, homemade baked goods, bakery-quality, sweet pastry, dessert, cardamom, pistachios
