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Cinnamon Twists

Cinnamon Twists
A simplified version of the popular cinnamon roll. Spread dough with sugar-cinnamon mixture, cut into strips and twist.
Yield 12 twists
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Ingredients

Dough

  • 3 1/2 cup bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/3 cup unsalted butter
  • 1 large egg

Filling

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup pecans (chopped)
  • 2 tablespoons unsalted butter (melted)

Instructions

  • Make dough: In stand mixer bowl, add 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare filling: In a small bowl, add 1/3 cup sugar and cinnamon; mix together and set aside.
  • Prepare pan: Grease a 13×9-inch cake pan; set aside.
  • Punch down dough. On lightly floured surface roll dough to a 12×8-inch rectangle. Sprinkle with nuts; press into dough. Brush with melted butter. Sprinkle cinnamon-sugar mixture over dough. Cut dough in half crosswise. Cut each half into 6 strips, 2 inches wide. Twist each strip 2 or 3 times with cinnamon side out. Place twists in prepared pan. Cover; let rise in warm place until indentation remains after touching.
  • Preheat Oven to 375ºF
  • Bake for 25 to 30 minutes until golden brown. Cool 10 minutes; remove from pan. Cool on wire rack.

Notes

Photo by Fake Ginger.

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Review & Comments

plasterers bristol | Reply

These are my absoloute favorite. would love to make these myself. Thanks for sharing this recipe.

Simon

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