Soft Cinnamon Twists

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Recipe photo

Soft Cinnamon Twists

star rating (3) rate this recipe »
Published prior to 2008

These soft, chewy bread twists are sugar-sweet and bursting with cinnamon.

6 tablespoons butter
1 cup hot water
3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk OR nonfat dry milk
1 tablespoon instant yeast
1/3 cup sugar
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon Fiori di Sicilia OR 1 teaspoon vanilla
1 egg

1/2 cup Baker's Cinnamon Filling*
2 tablespoons water*

Cinnamon Glaze
1/4 cup (1/2 stick) butter, melted
1/2 cup Baker's Special Sanding Sugar OR granulated sugar mixed with 1 1/2 teaspoons cinnamon

*Or substitute your favorite cinnamon filling.

Dough: Combine all of the dough ingredients and mix and knead the dough for 6 to 8 minutes, until it's shiny and smooth. Allow the dough to rise, covered, for 1 to 1 1/2 hours; it should have almost doubled.

Roll the dough into a 12 x 20-inch rectangle. Mix the cinnamon filling with the water, and spread the mixture evenly over half of the dough. Fold the dough over the filling, and roll gently to seal.

Shaping and Baking: Cut the dough into fifteen 3/4-inch strips, each about 12 inches long. Gently twist the strips (like you were wringing out a towel), and place them on a lightly greased or parchment-lined baking sheet. Let them rise for 30 to 45 minutes, lightly spritz them with water, and bake in a preheated 375°F oven for 12 to 14 minutes. Remove the twists from the oven when they're lightly browned, brush them with the melted butter, and sprinkle with the cinnamon mixture. Serve warm. Yield: 15 twists.


  • star rating 07/12/2011
  • Carrie from Chicago
  • Wow! These are amazing. Super soft and puffy when baked, and the dough is just perfectly sweet. I used granular sugar and cinnamon (and water) for the filling, and then cane sugar and cinnamon for the topping. I folded the dough over lengthwise once filled, then gave a few rolls with the rolling pin, and ended up getting 16 sicks, about 7 inches long. I am an experienced baker, and I found this recipe to be fantastic!
  • star rating 04/11/2011
  • mhendarman108 from KAF Community
  • Turn out great. I definitely will make again but increase the baker's cinnamon filling to 3/4 cup because 1/2 cup is not sweet enough.
  • star rating 06/09/2010
  • Cassie from Lebanon, IN
  • These were so good warm that I took them out of the oven, poured a glass of milk and promptly ate two of them! (and I wasn't even hungry). A tad messy to prepare; when I folded the dough over the filling and then attempted to "roll to seal" all of the cinnamon filling oozed out the side. But not to worry, I scoped it back in and then sealed it with my fingers. You could probably even split them again making 6 inch twists for more of a finger treat for a crowd.Tasty and soft cinnamony twistiness.