Cinnamon Roll Breadtwists
Cinnamon Roll Breadtwists are a delightful twist on the classic cinnamon roll, featuring a soft, fluffy texture and warm, sweet flavor, perfect for brunch or a cozy breakfast.
Ingredients
For the Dough
- 1.25 cups 1¼ cups warm water Ensure water is warm, not hot.
- 1 package 1 package active dry yeast (2 ¼ teaspoon) Can substitute with instant yeast, skip proofing step.
- 2 tablespoons 2 tablespoons sugar
- 0.5 cups ½ cup unsalted butter (room temperature)
- 3.5-4 cups 3 ½ – 4 cups all-purpose flour Add gradually until dough is soft and slightly sticky.
- 1 teaspoon 1 teaspoon salt
For the Filling
- 0.33 cups ⅓ cup brown sugar
- 2 tablespoons 2 tablespoons cinnamon Adjust according to taste preference.
- 0.5 cups ½ cup unsalted butter (melted)
Instructions
Make the Dough
- In a large bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
- Mix in the room temperature butter, salt, and 2 cups of flour. Stir until combined.
- Gradually add the remaining flour until the dough is soft and slightly sticky. Knead it for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size, about 1 hour.
Shape and Bake the Bread Twists
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.
- Brush melted butter over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
- Cut the dough into strips and twist each strip before placing it on a baking sheet lined with parchment paper.
Bake
- Preheat your oven to 350°F (175°C). Bake the bread twists for about 15-20 minutes, or until they are golden brown.
Notes
These breadtwists are best served warm. They can be drizzled with icing for extra sweetness and pair well with coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. To reheat, thaw and warm in the oven.