Description
Flaky, twisted pastries filled with a sweet cinnamon-sugar mixture and topped with a creamy vanilla glaze. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 3 1/4 cups (400g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) lukewarm milk (about 110°F/43°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Activate the Yeast: In a separate bowl, dissolve the yeast in the lukewarm milk. Let it stand for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk to combine. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. Add flour, 1 tablespoon at a time, if too sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, in a small bowl, combine the softened butter, sugar, and cinnamon. Mix well until it forms a smooth paste.
- Roll Out the Dough: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough.
- Fold the Dough: Fold the dough in half lengthwise, so you have a long, narrow rectangle.
- Cut into Strips: Using a pizza cutter or a sharp knife, cut the folded dough into 1-inch wide strips.
- Twist and Shape: Pick up one strip at a time and gently twist it several times. Then, coil the twisted strip into a spiral shape, tucking the end underneath to secure it. Place the shaped pastry on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped pastries with plastic wrap or a clean kitchen towel and let them rise for another 30 minutes in a warm place.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the pastries for 15-20 minutes, or until they are golden brown.
- Cool: Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the pastries are cooling, in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Pastries: Once the pastries are completely cool, drizzle the glaze over the top.
- Serve: Serve the cinnamon twist pastries immediately and enjoy!
Notes
- Make sure the milk is lukewarm (around 110°F/43°C) to activate the yeast properly. If the yeast doesn’t foam, it’s likely dead, and you’ll need to start with fresh yeast.
- Knead the dough until it’s smooth and elastic. It should be slightly tacky but not sticky.
- The rising time will depend on the temperature of your environment. A warmer environment will result in a faster rise.
- Make sure the butter for the filling is truly softened, or it will be difficult to mix properly.
- Try to keep the rolled-out dough rectangle as even as possible for uniform pastries.
- Spread the filling all the way to the edges for maximum flavor in every bite.
- Keep a close eye on the pastries while baking, as baking times may vary depending on your oven.
- The glaze should be thick enough to coat the pastries but thin enough to drizzle easily.
- Cinnamon twist pastries are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes