The Best Homemade Cinnamon Twists Recipe: Better Than The Bakery

There is a specific kind of magic that happens in a kitchen when butter, sugar, and yeast collide. I remember the first time I pulled a tray of these cinnamon twists out of the oven. The house didn’t just smell like a bakery; it smelled like a core memory being formed. The air was thick with the scent of toasted cinnamon and warm, yeasty dough. These aren’t your average grocery store pastries. They are pillowy, golden-brown knots of joy that pull apart in tender, buttery layers, finished with a double-glaze that makes every bite feel like a celebration.

Why You’ll Love This

• The Texture: These twists have a soft, brioche-like crumb that stays tender for days.

• The Double Glaze: We use a clear syrup for shine and moisture, followed by a creamy icing for that classic sweetness.

• Perfectly Shareable: The knot shape makes them easy to grab, though you might not actually want to share.

The Picky Eater’s Approval

I once served these at a brunch where a friend’s toddler—a child who lived exclusively on plain pasta and air—was in attendance. While the adults were busy chatting, I noticed a suspicious silence from the kid’s corner. I looked over to see him methodically unrolling a cinnamon twist, his face covered in glaze and a look of pure focus on his face. He finished the entire thing. When a three-year-old chooses cinnamon and spice over a chicken nugget, you know you’ve hit the recipe jackpot.

What Makes It Special

• The Enriched Dough: By using two eggs and a generous amount of butter, the dough becomes incredibly rich and silky.

• Warm Milk: Heating the milk to exactly 110 degrees wakes up the yeast perfectly, ensuring a high, fluffy rise.

• Light Corn Syrup: This is the secret to the professional “clear glaze” look. It keeps the rolls shiny and prevents the sugar from crystallizing.

• Patience: Letting the dough rise twice—once in the bowl and once after shaping—creates those airy pockets that trap the cinnamon sugar.

Making It Happen

The process begins with a gentle rhythm. You’ll beat the eggs, sugar, and salt together until they are well-integrated. In a small saucepan, you melt the butter and swirl in the milk until it’s just warm to the touch. Once you combine this with the egg mixture, you’ll sprinkle the yeast over the top like a blanket, letting it soften for a couple of minutes before whisking.

As you add the flour, you’ll see the dough transform from a sticky mess into a smooth, elastic ball that pulls away from the sides of your mixer. After a good rest in an oiled bowl, the dough will double in size, looking like a soft, pale pillow.

The shaping is where the art happens. You’ll roll it out into a large rectangle and paint the bottom half with melted butter and a heavy dusting of cinnamon sugar. After folding the top half over, you cut them into strips, twist them to reveal those dark, spicy layers, and tie them into knots. After a quick bake at 375 degrees, they emerge golden and fragrant. While they are still hot, you brush on the clear glaze, and once they’ve cooled just a bit, you finish them with a drizzle of white icing glaze.

You Must Know

• Check Your Yeast: If your yeast doesn’t foam or smell slightly “beery” after two minutes in the warm milk, it might be expired. Start over with fresh yeast to ensure a good rise.

• Don’t Over-Flour: Add the last 1-2 cups of flour slowly. The dough should be slightly sticky to the touch; if it’s too dry, the twists will be tough.

• The Fold is Key: When you fold the dough over the filling, press the edges slightly so the cinnamon sugar stays trapped inside while you twist.

Serving Ideas

These cinnamon twists are the ultimate breakfast centerpiece. Serve them warm alongside a platter of salty crispy bacon or fresh seasonal berries to balance the sweetness. For drinks, a dark roast coffee or a hot chai tea latte complements the cinnamon spice perfectly. If you’re serving these for dessert, a small scoop of vanilla bean ice cream on the side is a game-changer.

Make It Different

• Add Crunch: Sprinkle chopped pecans or walnuts over the butter before folding the dough.

• Orange Twist: Add the zest of one orange to the icing glaze for a bright, citrusy kick.

• Dairy-Free: You can substitute the milk for oat milk and the butter for a high-quality vegan butter stick.

Storage and Reheating

You can store these giant cinnamon twists in an airtight container at room temperature for up to one week. If you want that “fresh out of the oven” experience on day three, simply pop a twist in the microwave for 10-15 seconds. The heat will soften the butter in the dough and make the glaze slightly melty again.

Success Tips

• Temperature Matters: Use a thermometer for the milk. If it’s over 120 degrees, it can kill the yeast. If it’s under 100 degrees, the yeast won’t activate properly.

• The Fork Method: For the icing glaze, use a fork instead of a spoon to get those thin, professional-looking zig-zag lines.

FAQ

Can I make the dough ahead of time?

Yes! You can let the first rise happen in the refrigerator overnight. Just let the dough come back to room temperature for about 30 minutes before rolling it out.

Why are my twists dry?

This usually happens if too much flour was added or if they were overbaked. Aim for a “slightly sticky” dough and pull them out as soon as they turn golden.

Can I freeze these?

Absolutely. Freeze them after they have been baked and glazed. Thaw at room temperature and warm them up before serving.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It’s a great workout!

Do I have to use the clear glaze?

The clear glaze acts as a sealer to keep the moisture inside the bread. While you can skip it, the twists will stay fresh and soft much longer if you use it.

Recipe Card

• Prep time: 30 minutes

• Cook time: 12 minutes

• Total time: 2 hours (includes rising)

• Servings: 18-24 twists

• Category: Breakfast/Dessert

• Difficulty: Medium

• Cuisine: American

• Yield: 2 dozen twists

Ingredients

Roll Dough

• 2 eggs

• 1/3 cup sugar

• 1 1/2 teaspoons salt

• 1/2 cup butter

• 2 cups milk

• 1 1/2 tablespoons yeast

• 5-6 cups flour

Sugar Cinnamon Filling

• 1/2 cup butter, melted

• 1/2 cup sugar

• 2 tablespoons cinnamon

Clear Glaze

• 1/2 cup sugar

• 1/4 cup water

• 1 tablespoon light corn syrup

Icing Glaze

• 2 cups confectioners’ sugar

• 4 tablespoons milk

• 1/2 teaspoon vanilla extract

Nutrition

• Calories: Approximately 280 kcal per twist

• Fat: 9g

• Carbohydrates: 45g

• Protein: 5g

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