Description
Heavenly Cinnamon Roll Breadtwists combine the indulgent flavors of cinnamon and brown sugar encased in soft, fluffy dough twisted to perfection. This delightful treat features a buttery cinnamon filling, a tender bread base, and a sweet vanilla glaze drizzled on top, perfect for breakfast or an afternoon snack.
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 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, stir together melted butter, salt, and the egg. Add the frothy yeast mixture and mix well. Gradually add flour, one cup at a time, stirring until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- Let the dough rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a 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 is rising, mix softened butter, brown sugar, cinnamon, and optional nutmeg in a medium bowl until smooth and well combined.
- Shape the breadtwists: Punch down the risen dough to release air. Roll it out on a floured surface into a 12×18 inch rectangle. Spread the cinnamon sugar filling evenly, leaving a small border.
- Cut and twist: Slice the dough into 1-2 inch wide strips using a pizza cutter or sharp knife. Twist each strip into a spiral and place on a parchment-lined baking sheet, allowing space between each.
- Second rise: Cover the twists with a clean towel and let them rise for 20-30 minutes until puffed up.
- Bake: Preheat oven to 350°F (175°C). Bake the twists for 18-22 minutes until golden brown and cooked through, monitoring to avoid over-browning.
- Make the glaze: Whisk powdered sugar, milk, and vanilla extract until smooth and slightly runny while the twists bake.
- Drizzle with glaze: Remove twists from oven and cool for a few minutes. Drizzle glaze over warm breadtwists and serve immediately.
Notes
- You can replace nutmeg with a pinch of cloves or allspice for a different warming spice flavor.
- Ensure yeast is properly activated to guarantee a good rise; milk should be warm but not hot to avoid killing the yeast.
- Use parchment paper for easy cleanup and to prevent sticking during baking.
- For a richer dough, substitute part of the milk with cream or add an extra egg yolk.
- Store leftover breadtwists in an airtight container at room temperature for up to 2 days or freeze for longer storage.
