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Blackberry Lime Filled Cinnamon Twists

Blackberry Lime Filled Cinnamon Twists
Tender, flaky cinnamon twists with a sweet blackberry-lime filling!
Yield 12 twists




  • 3 cups bread flour
  • 2 1/2 tablespoons granulated sugar
  • 3/4 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 large egg (room temperature)
  • 2 tablespoons butter (melted and cooled)
  • 1 cup milk (warmed to 120-130°F)


  • 3 tablespoons butter (softened)
  • 1 1/2 tablespoons sugar
  • 2 teaspoons cinnamon


  • 1 1/2 cups blackberries (halved)
  • 1 1/2 tablespoons sugar
  • 2 teaspoons fresh lime zest
  • Additional lime zest for garnish


  • In the bowl of a stand mixer, beat together 2 cups flour, sugar, salt, and yeast. Add in egg, butter, and milk. Beat until just starting to combine. Add remaining cup flour.
  • Replace paddle attachment with dough hook and knead on medium speed for 5 minutes or until dough is smooth and starts to pull away from edges of bowl. Dough will be soft and somewhat sticky.
  • Transfer to a large bowl that has been greased. Roll dough around bowl to coat. Cover with a clean towel and allow to rise until doubled in size, about 45 minutes.
  • While dough is rising, prepare blackberry lime filling: Combine blackberries and sugar in a small saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium-low and allow to simmer for 20-30 minutes or until blackberries soften and mixture thickens. Remove from heat and stir in lime zest. Allow to cool.
  • Turn dough out onto floured surface and punch down. Roll out into an approximate 12×10-inch rectangle. Spread dough with softened butter. Sprinkle with sugar and cinnamon.
  • Gently fold dough in half width wise. Cut dough into 12 strips. Twist each strip and shape each twist into a ring. Press dough down in the center to create a well for the filling.
  • Place twists on a baking sheet lined with parchment paper or a baking mat. Cover with a clean towel and allow to rise for 20 minutes or until puffed. You may need to press down the center of the twists again before filling with the blackberry mixture.
  • Preheat oven to 375°F while twists are rising.
  • Fill center of twists with blackberry mixture. Bake for 8-10 minutes or until twists just start to turn golden brown. Remove to a wire rack.
  • Sprinkle with additional lime zest and serve.


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Review & Comments

Sandy | Reply

Anybody know if there are adjustments for high altitude?

Red Star Yeast | Reply

Hi Sandy,
If you typically need to adjust your recipes for high altitude, I would recommend it.
Happy baking!

sherry | Reply

5 stars
I made these blackberry lime filled cinnamon twists. They were delish

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