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Chocolate Cinnamon Twists

Chocolate Cinnamon Twists
A chocolaty twist on cinnamon rolls. These are fun to make (and eat!) with the whole family! Watch video tutorial below.
Yield 12 twists




  • 3 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon table salt (or Hawaiian sea salt)
  • 1/4 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 cup milk (lukewarm, 110-115°F)
  • 3 tablespoons unsalted butter, divided (room temperature)

Filling and finishing:

  • 1/2 cup unsalted butter (melted)
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cocoa
  • 1 tablespoon water (for egg wash)
  • 1 large egg white (for egg wash)
  • 1 cup chocolate chips
  • 2 teaspoons granulated sugar


  • 4 ounces cream cheese (room temperature)
  • 2 tablespoons unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons milk


  • Prepare two baking sheets by lining with parchment paper or silicone baking mats.
  • Make the dough: In the bowl of a stand mixer combine flour, salt, sugar and yeast. Add milk and 2 tablespoons butter.
  • Mix with dough hook attachment for about 1 1/2 to 2 minutes or until a dough comes together. Continue to knead for 7-8 minutes. Dough should be smooth and you should be able to form it into a ball.
  • Rub 1 tablespoon butter all over the dough ball (or coat lightly with vegetable oil or cooking spray) and place in bowl. Cover with plastic wrap; let rise for 30 minutes in a warm place.
  • Make the filling: While your dough is rising, mix 1/2 cup melted butter with brown sugar, cinnamon and chocolate powder.
  • Preheat oven to 350°F.
  • Make egg wash: whisk together egg white and water.
  • Divide risen dough in half, and roll one half into a rectangle, approx. 11×16-inches. Lay rectangle horizontally in front of you. Spread half of the filling evenly onto the dough.
  • Cut the dough in half vertically using a pizza cutter. This will be the fold line. Sprinkle half the chocolate chips on one half of the rectangle.
  • Lift the opposite side of the dough rectangle and fold over, placing sides with filling together. Prepare to cut 6 long strips by making a mark lightly in the dough.
  • Cut your strips, twist them 3 or 4 times and tuck the ends under. Place on prepared baking sheet.
  • Press down on the twists as if you are trying to flatten them a little and make sure the ends are still tucked.
  • Brush egg wash on top of the twists and sprinkle with 1 tsp granulated sugar.
  • Bake for 12 minutes.
  • Roll second half of the dough into a rectangle and repeat.
  • Make the frosting: Combine the cream cheese and butter on medium speed. Add powdered sugar, lemon juice and milk. Mix again until smooth. Add an additional teaspoon of milk for a thinner frosting. Drizzle (or drop) over warm twists.


Recipe by Diane Baldwin.

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Review & Comments

Marian | Reply

4 stars
If not cocoa, what is chocolate powder? Thanks

Red Star Yeast | Reply

Hi Marian – You’re correct, it is cocoa.
Happy baking!

Bonnie | Reply

Good morning, is chocolate powder the same as cocoa? Thank you.

Red Star Yeast | Reply

Hi Bonnie,
They’re not quite the same, but you can certainly with substitute cocoa powder in this recipe.

Happy baking!

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