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Soft Cinnamon Twists


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

At a glance

15 twists


Choose your measure:



Cinnamon Glaze

  • 1/4 cup (4 tablespoons) butter, melted
  • 1/2 cup Baker's Special Sugar or granulated sugar, mixed with 1 1/2 teaspoons cinnamon


  1. To make the dough: Combine all of the dough ingredients and mix and knead the dough for 6 to 8 minutes, until it's shiny and smooth.
  2. Allow the dough to rise, covered, for 1 to 1 1/2 hours. It should have almost doubled.
  3. To make the filling: Mix the cinnamon filling with the water.
  4. To shape and bake the twists: Lightly grease (or line with parchment) a baking sheet. On a lightly oiled surface, roll the dough into a 12" x 20" rectangle.
  5. Spread the filling mixture evenly over half of the dough.
  6. Fold the plain dough in half over the filling, and press and roll gently to seal.
  7. Cut the dough into fifteen 3/4" strips, each about 12" long.
  8. Gently twist the strips (like you were wringing out a towel), and place them on the baking sheet.
  9. Let them rise, covered, for 30 to 45 minutes.
  10. While they're rising, preheat the oven to 375°F.
  11. Lightly spritz them with water, and bake the twists for 12 to 14 minutes.
  12. Remove the twists from the oven when they're lightly browned, brush them with the melted butter, and sprinkle with the cinnamon mixture.
  13. Store the twists in an airtight container for up to 3 days at room temperature, or freeze for up to a month.