Description
Heavenly Cinnamon Roll Breadtwists are a delightful twist on classic cinnamon rolls, featuring a soft, elastic dough filled with a rich cinnamon-sugar butter filling, twisted into individual spirals, baked until golden brown, and topped with a smooth vanilla glaze. Perfect for breakfast or a sweet snack, these breadtwists offer a comforting and indulgent treat that’s easy to make at home.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour (more for dusting)
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5-10 minutes, or until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine the melted butter, salt, and egg. Add the frothy yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing thoroughly until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for kneading.
- Let the dough rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Prepare the filling: While the dough is rising, mix the softened butter, brown sugar, cinnamon, and nutmeg (if using) in a medium bowl until smooth and well combined.
- Shape the breadtwists: Once the dough has risen, punch it down to release air. Turn it onto a floured surface and roll it out into a large rectangle approximately 12 by 18 inches. Spread the cinnamon sugar filling evenly over the dough, leaving a small border along the edges.
- Cut and twist: Using a pizza cutter or sharp knife, slice the dough into long strips about 1-2 inches wide. Twist each strip into a spiral and arrange them spaced apart on a parchment-lined baking sheet.
- Second rise: Cover the twists with a clean towel and let them rise for another 20-30 minutes, or until they appear puffed up.
- Bake: Preheat the oven to 350°F (175°C). Bake the twists for 18-22 minutes, or until they are golden brown and cooked through. Monitor closely to prevent over-browning.
- Make the glaze: While the twists bake, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly runny.
- Drizzle with glaze: Remove the baked twists from the oven and let them cool for a few minutes. Drizzle the vanilla glaze over the warm twists and serve immediately for best flavor.
Notes
- Ensure the milk used to activate the yeast is warm, not hot, to prevent killing the yeast.
- For a stronger cinnamon flavor, increase the cinnamon in the filling slightly.
- Nutmeg is optional but adds a warm spice note; omit if preferred.
- Use fresh active dry yeast for best results.
- Glaze can be adjusted by adding more milk if too thick or more powdered sugar if too thin.
- Store leftover breadtwists in an airtight container; reheat gently before serving.
