These Cinnamon Twists are perfect for dessert or for an anytime snack! Served with a sweet glaze, these will become a favorite treat!
This is the second recipe in my three-part series - One Dough, Three Recipes! Find the recipe for the Master Dough HERE.
The Master Dough is so fast and easy to make and, the best part is that you can store it in the refrigerator for up to 3 days! You can do the work once to make the dough and then have a different treat each day for three days!
My family loves these cinnamon twists. They are similar to the cinnamon dough desserts that you get when you order pizza for delivery but so much better!
See what else you can make with the Master Dough Recipe!
Watch the video with step by step instructions for this recipe! The Master Dough recipe is at the beginning of the video and the Cinnamon Twist's begin at 22 minutes.
One Dough, Three Recipes, Part 2 - Cinnamon Twists
12
servings10
minutes15
minutesIngredients
⅓ batch Master Pizza Dough recipe
2 Tablespoons unsalted butter, melted and cooled
50 grams (¼ cup) granulated sugar
2 teaspoons ground cinnamon
60 grams (½ cup) powdered sugar
Up to 5 teaspoons milk, any kind
Directions
- Preheat oven to 375F. Line a baking sheet with parchment paper or silpat. Remove dough from refrigerator and allow to come to room temperature, about 30 minutes.
- Mix cinnamon and sugar together in a small bowl and set aside.
- Roll out dough on a lightly floured countertop to a rectangle that is about ¼ inch thick. Brush melted butter over the entire surgace of the dough. Sprinkle cinnamon sugar mixture down the middle of the rectangle lengthwise. The strip should be about 2 inches wide and as long as the dough.
- Fold the bottom third of the dough up over the cinnamon sugar strip and lay on top of the cinnamon sugar. Fold the top third down over the middle section and lay down on the dough. Press down lightly. Watch the video above for clarification!
- Using a knife, bench scraper or rotary cutter, slice the dough into 1 inch wide strips. Pick up one strip at a time and stretch slightly and twist. Then tie the strip in a know. Tuck the two loose ends underneath and place on lined baking sheet. Repeat with the remaining strips.
- Cover loosely and allow to proof on the counter for about 20 minutes.
Bake for 12 to 16 minutes. - Make the Glaze: In a medium bowl, whisk the powdered sugar and 2 teaspoons milk together. Add another teaspoon of milk and whisk. Add more milk if needed. Either drizzle on top of the buns after they are partially cool or serve in a small bowl on the side.
SallyBR says
Totally in love with your bowls.... I have one smallish with a handle, but love the large one you have
Tanya Ott says
Thank you! I received it as a thank you gift when I made a cake for someone. I love it!