Cinnamon Twists

These are our grandma’s cinnamon twists. The base of the twists starts with a milk bread dough. We like using this method over a standard yeast dough so the twists stay soft and light. After making the dough and letting it rise, it gets filled with a cinnamon sugar filling. To make the filling, we use butter, vanilla bean, and double cinnamon sugar. These twists then get topped with a little bit of glaze for the ultimate sweet treat.

This recipe is especially near and dear to our hearts because it’s inspired by one from our mom’s mom. When we talk about our grandmother, we are generally referring to our Grandma Libby, who taught us most of what we know about baking and cooking. But this particular recipe comes from our Grandma Rocha. Our mom used to make these cinnamon twists for us growing up based on her recipe. We don’t have as many recipes from our Grandma Rocha, so we hold this one extra close.

FAQ

Do I have to use milk bread dough?
We love using milk bread because it keeps the twists extra soft, but you can use a standard enriched yeast dough if you prefer. Just note that the texture will be slightly less pillowy.

Can I use other spices alongside the cinnamon sugar?
You can add in cardamom, pumpkin spice, or ginger for a slightly different flavor profile, but the double cinnamon is our favorite way to make them.

Can I use vanilla instead of vanilla bean?
Yes. Vanilla bean paste or high-quality vanilla extract both work as substitutes.

Do these freeze well?
Yes—freeze after baking and cooling. Reheat in a 300°F oven for 8–10 minutes. Add fresh glaze once warm.

How do I store leftovers?
Store the twists in an airtight container at room temperature for up to 2 days. They stay soft longer than a typical pastry thanks to the milk bread dough.

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Cinnamon Twists

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 16

Ingredients

Tangzhong

• 200 g water
• 40 g bread flour

Dough

• 1 cup milk
• 4 tablespoons milk powder 24 g
• 2 packs active dry yeast 14 g
• 700 g bread flour ~5 cups
• 1/2 cup granulated sugar 100 g
• 2 teaspoons salt
• 2 large eggs
• 1 stick softened butter 113 g

Filling

• 1 stick butter softened 113 g
• 3 oz of Spice House Double Cinnamon Sugar
• 1 teaspoon vanilla or 1 tablespoon vanilla bean paste

Glaze

• 1 cup confectioners’ sugar sifted 120 g
• 1/4 cup heavy cream
• 1 tablespoon vanilla bean paste teaspoon vanilla extract
• ¼ teaspoon almond extract optional
• ¼ teaspoon salt

Instructions

Tangzhong

• Add the flour and water into a medium saute pan over medium heat. Stir to combine.
• Continue to stir with a spatula until it forms a thick paste (about 5 minutes)
• Refrigerate the mixture for at least 4 hours (up to overnight). An hour before use, take the paste out of the fridge to bring it to room temperature

Milk bread dough

• Blooming the yeast:
• To bloom the yeast, add together warm milk, 1 tablespoon of sugar, and the yeast into a small bowl. The milk should be about 105 degrees fahrenheit. Let the mixture sit for 5 minutes until it is slightly sweet smelling a bubbly.

Making the dough

• In the base of a stand mixer fitted with a dough hook, add the bread flour, milk powder, salt, and remaining sugar. Run the mixer on low and add in the bloomed yeast, egg, and tangzhong. Mix for about 2-3 minutes on low until the dough begins to form.
• After 2-3 minutes add in the softened butter and continue to mix on low for about 1 minute. After the butter is incorporated, increase the mixer speed to medium high and mix for 8 minutes. At this point the dough should form a ball that is not too sticky, if it is not forming a ball, add in a few more tablespoons of bread flour.
• Once the dough is smooth and formed into a ball, place it into a greased mixing bowl. Cover the bowl with a towel and proof it for about 1 hour or until it has doubled in size (the time this takes will depend on the temperature of where you are letting the dough proof)

Shaping

• After the dough has doubled in size. Flour the counter or a large surface and roll it into a rectangle (about ¼ inch thick). It should be about 36” x 12”
• Make the filling by mixing softened butter and cinnamon sugar. After the filling is mixed, spread it over the dough leaving a ½ border along the edges
• After adding the filling fold the rectangle into 3’s long wise so it is about 12” x 12”
  
• Cut it in half and then cut each half into 8 even strips
• Twist each strip and set them on 3 lined baking trays. Cover the pan with a towel and let them proof for about 35-40 minutes or until they have almost doubled in size.
  
• Preheat the oven to 350˚F
• After they have proofed, bake the twists for 20 minutes or until they are golden on the edges but baked in the center. Cool for 10 minutes before frosting.

Glaze

• Add the powdered sugar and cream into a bowl and mix with a spoon until smooth. Add the extracts and salt into the bowl and mix until smooth. Glaze each twist rolls with about a tablespoon of the icing (you can drizzle it on with a whisk or fork) and serve.