Description
Golden, pull-apart cinnamon-sugar twists with a tender, buttery dough and a glossy vanilla glaze, perfect for breakfast, brunch, or dessert.
Ingredients
- All-Purpose Flour: 3 1/2 cups
- Granulated Sugar: 1/4 cup
- Active Dry Yeast: 2 1/4 teaspoons (1 packet)
- Warm Milk: 1 cup (about 110°F / 43°C)
- Unsalted Butter (softened): 5 tablespoons
- Salt: 1 teaspoon
- Cinnamon: 2 tablespoons
- Brown Sugar: 1/2 cup (packed)
- Powdered Sugar: 1 cup (for glaze)
- Vanilla Extract: 1 teaspoon (for glaze)
- Milk (to thin glaze): 2 to 3 tablespoons
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, mix warm milk, 1/4 cup granulated sugar, and active dry yeast. Let sit until foamy, about 5 to 10 minutes. Add softened butter, 3 1/2 cups all-purpose flour, and 1 teaspoon salt. Mix and knead until smooth and elastic, about 8 to 10 minutes by hand or 5 to 7 minutes in a mixer.
- Prepare Your Cooking Vessel: Ensure your baking sheet is lined with parchment and set aside a clean surface for rolling and shaping the dough.
- Assemble the Dish: Roll the dough into a rectangle. Spread a layer of softened butter over the surface, sprinkle evenly with 1/2 cup brown sugar and 2 tablespoons cinnamon. Fold the dough in half lengthwise, cut into strips, then twist each strip into a spiral or braid and place on the prepared baking sheet.
- Cook to Perfection: Cover the assembled twists and let rise for about 20 minutes until slightly puffy. Bake in the preheated oven for 15 to 20 minutes until golden brown on top.
- Finishing Touches: While twists cool slightly, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk to reach desired drizzling consistency. Brush twists with melted butter if desired, then drizzle glaze over the warm twists.
- Serve and Enjoy: Serve warm, pull apart, and enjoy with coffee, tea, or on their own. Store cooled twists in an airtight container for up to 3 days, or freeze for longer storage.
Notes
- Use room-temperature ingredients for smoother dough and better rise.
- Allow proper rising time for the fluffiest texture; do not rush proofing.
- Brush with melted butter right after baking to keep the interior soft and tender.
- For extra gooey filling, increase the brown sugar in the filling by 1/4 cup.
- If glazing, do so while the twists are still slightly warm so the glaze melts into crevices.
Nutrition
- Serving Size: 1 twist (approx.)
- Calories: 220
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg