Description
Heavenly Cinnamon Roll Breadtwists are a delightful twist on classic cinnamon rolls, featuring soft, fluffy twisted dough filled with a rich cinnamon-sugar mixture. Perfectly baked until golden and topped with a smooth vanilla glaze, these treats make an irresistible breakfast or snack for any occasion.
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 warm milk and granulated sugar. Sprinkle the yeast over the top and stir gently. Let sit for 5-10 minutes until frothy to ensure the yeast is active.
- Make the dough: In a large mixing bowl, combine melted butter, salt, and egg. Add the activated yeast mixture and stir. Gradually incorporate the flour, one cup at a time, mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook for the same effect.
- Let the dough rise: Shape dough into a ball and place in a lightly oiled bowl. Cover with towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the filling: While the dough rises, mix softened butter, brown sugar, cinnamon, and nutmeg in a medium bowl until smooth and combined.
- Shape the breadtwists: Punch down the risen dough to release air. Roll dough out on a floured surface into a 12×18 inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a small border on edges.
- Cut and twist: Slice the dough into 1-2 inch wide long strips using a pizza cutter or knife. Twist each strip into a spiral and place on a parchment-lined baking sheet, spacing them apart.
- Second rise: Cover twists with a towel and let rise for 20-30 minutes until puffed.
- Bake: Preheat oven to 350°F (175°C). Bake the twists for 18-22 minutes or until golden brown and cooked through. Monitor to prevent over-browning.
- Make the glaze: While baking, whisk powdered sugar, milk, and vanilla extract together until smooth and slightly runny.
- Drizzle with glaze: Remove twists from oven; allow to cool for a few minutes, then drizzle glaze over warm twists. Serve immediately.
Notes
- Ensure milk temperature is around 110°F to properly activate yeast without killing it.
- Kneading by hand requires about 5-7 minutes; use a stand mixer with dough hook to save time and effort.
- If nutmeg is unavailable or undesired, it can be omitted without significantly affecting flavor.
- Keep an eye on baking time as ovens vary; twists should be golden and cooked through.
- The glaze can be adjusted for consistency by adding more milk if too thick or more powdered sugar if too thin.
- For softer twists, brush tops with melted butter immediately after baking.
