posted in Breakfast & Brunch

Cinnamon Twist Pastries

For breakfast, I typically eat cereal, Greek Yogurt + granola, or scrambled eggs.  But you know what I love to eat for breakfast more than anything in the entire world?!  CINNAMON ROLLS.  On the rare occasion that I make them, I make my Grandma Billie’s Cinnamon Rolls recipe.  But I almost always make my husband order one if we’re at a decent breakfast establishment so I can take um… a few bites, without feeling like I’ve eaten the entire thing.  I made something similar for our special Sunday breakfast last weekend:  Cinnamon Twist Pastries.

Cinnamon Twist Pastries

These Cinnamon Twist Pastries are not as bulky and dense as your typical cinnamon roll.  The dough turns out a soft and tender pastry with just a little bit of cinnamon tucked into the twists.  A light drizzle of glaze adds sweetness on top.

Cinnamon Twist Pastries - Dough Rise

The recipe starts with the dough.  Sometimes I use my KitchenAid Mixer to do the kneading for me, but I’m without a mixer at the moment.  I stood and kneaded the dough on my counter until it was smooth and elastic.  I actually rather liked doing the kneading.  It felt… homesteady.  I might even do it again.  If all goes well, the dough is plopped into a bowl, and after an hour or so, it rises to the top of the bowl.  Two important success factors:  newly purchased yeast and warm (not too hot and not too cold) water.

Cinnamon Twist Pastries - Preparation

Follow those directions up there:  Roll out the dough, brush with butter, sprinkle cinnamon/sugar, then fold the dough in half and seal the edges.

Cinnamon Twist Pastries - Cut

Slice strips of dough with that cinnamony sugar peeking out the middle.  I use my rockstar pizza cutter.

Cinnamon Twist Pastries - Baking Sheet

Carefully move the strips to a baking sheet (either greased or lined with silpat mats or parchment).

Cinnamon Twist Pastries - Twist

Give each strip of dough a few twists!

Cinnamon Twist Pastries - Platter

Bake 15 minutes, and out come the pastries.

Cinnamon Twist Pastries - Drizzle

Drizzle the sweet vanilla glaze on top.  You can choose to be generous with the glaze (and make more to accommodate that), or you can just drizzle a thin glaze on top.  This picture here is what your pastries will look like if you have my husband do the drizzling (smiling)…

Cinnamon Twist Pastries - #breakfast

…but here’s more what they’re supposed to look like.  Just a nice back and forth drizzle.  Apparently it’s a “skill.”  SOOOO, these made a nice Sunday AM breakfast treat.  We all loved the soft texture of the pastry and enjoyed the fact that it was not completely laden with butter and goo.

I wrapped these individually in foil and froze them.  They thawed nicely at room temperature and were able to be enjoyed on a spur-of-the-moment cinnamon-twist craving.  Plus, the freezer is a safer place for these to hang out, don’t you think?  If things like this hang out on my counter too long, I pull a piece off, and then I pull off another piece and another… until I just give up and eat the whole thing.  Before you know it… 3 pastries gone!  NOT GOOD!  🙂

Yield: 18 good-sized pastries

Prep Time: 35min + rising times

Cook Time: 15 min

Cinnamon Twist Pastries


One .25-ounce package active dry yeast
1/4 cup warm water (110° to 115°F)
1 cup warm buttermilk (110° to 115°F)
4 tablespoons (1/2 stick) unsalted butter, softened
3 tablespoons granulated white sugar
1 large egg
1 teaspoon salt
1/4 teaspoon baking soda
3 3/4 cups Gold Medal® All-Purpose Flour

2 tablespoons unsalted butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

1 cup powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon hot water (or more, as needed, to thin out)
1/2 teaspoon vanilla extract


1. In a mixing bowl, dissolve the yeast in warm water. Add the buttermilk, butter, sugar, egg, salt and baking soda; mix well. Stir in the flour to form a soft dough. Turn onto a floured surface; knead the dough until it is smooth and elastic (incorporating a sprinkle or two more flour, as needed), about 6 to 8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean dishtowel and let it rise in a warm place until it has doubled, about 1 1/2 hours.

2. Punch the dough down. Turn it onto a lightly floured surface. Roll into a 18 x 9-inch rectangle; brush with the melted butter. Combine the brown sugar and the cinnamon; sprinkle over the dough. Fold in half lengthwise, forming a 18 x 4 1/2-inch rectangle; pinch edges to seal. Cut into 4 1/2 x 1-inch strips (using a pizza cutter is easiest) and place them on greased baking sheets (or silpat-lined) 2-inches apart; twist each strip two or three times. Cover the baking sheets loosely with a clean dishtowel and let rise in a warm place until doubled, about 30 minutes.

3. Preheat the oven to 375°F. Bake twists for 12 to 15 minutes or until golden brown. Remove from pans to wire racks to cool. Whisk together the glaze ingredients; drizzle over warm twists.


*Warm buttermilk will appear curdled- this is normal.
*These can be frozen! Wrap each individually in foil, defrost at room temperature when ready to eat.

Source: (Adapted loosely from Taste of Home)

50 Responses to “Cinnamon Twist Pastries”

  1. postedSep 12, 2013 3:15 AM

    Lori they’re gorgeous and your step by step pics when you post yeast recipes are super helpful. I know it’s a PITA to wipe your hands, take a pic, return to kneading, shaping, wipe again, stop/start – you are very kind to do that for us! Pinned!

  2. postedSep 12, 2013 4:58 AM

    It’s big, puffy, pastries like this that make me swoon. I am alllll over this!

  3. postedSep 12, 2013 5:13 AM
    Sandi graham

    Yum! We love all things cinnamon

  4. postedSep 12, 2013 5:30 AM

    Mmmm love almost any type of pastry.. But I may have a simply way of making the dough.. Letting my bread maker do the work.. Going to try this out – I’ve done it with other basic dough recipes and so far the have come out great.. Can’t wait to try this recipe out..

  5. postedSep 12, 2013 5:35 AM

    These are in every possible way, PERFECT! Such a creative idea and perfect for cozy fall weekend breakfasts!

  6. postedSep 12, 2013 5:54 AM

    I’m sure I could eat at least three of these at once! They look amazing!

  7. postedSep 12, 2013 6:08 AM
    Angela Napolitano

    great idea to make them smaller portions and a little lighter. Will have to try them. They really look delicious too!

  8. postedSep 12, 2013 6:21 AM

    These look super easy… and oh so delicious! That glaze… owah!

  9. postedSep 12, 2013 6:22 AM

    Ohhh, hand me a few of these and I’ll keep them safe….in my stomach! Looks great.

  10. postedSep 12, 2013 6:22 AM

    That would be woah… not owah 🙂

  11. postedSep 12, 2013 6:24 AM
    Jamie @Lifelovelemons

    Love these! Like an easier to eat cinnamon bun… I must try these!

  12. postedSep 12, 2013 6:27 AM

    My oatmeal isn’t looking so good right now! I really want a pastry!

  13. postedSep 12, 2013 7:14 AM

    Beautiful yeasted Cinnamon Twists, Lori! Also, like Averie, I can appreciate all those step-by-step pics. They take time to take while working in-the-moment as well as editing and uploading later. LOVE cinnamon rolls of all kinds. Thanks for sharing! Pinning!

  14. postedSep 12, 2013 8:53 AM

    These are fantastic!! Pinned 🙂

  15. postedSep 12, 2013 9:15 AM
    Laura in Texas

    These are similar to ones (sour cream and starts on the stove top) I made for my husband’s thesis defense reception years ago when we had no money, but they taste like a million bucks! 😉 I may have to pull the ole family recipe out and make them to surprise him.

  16. postedSep 12, 2013 12:45 PM

    What a fun variation to regular cinnamon rolls! These look so good!

  17. postedSep 12, 2013 1:39 PM
    Angelyn @ Everyday Desserts

    Cinnamon rolls happen to be my favorite thing on the planet soooooooooooo I love love love these! Pinning!

  18. postedSep 12, 2013 1:49 PM

    What beautiful pastries. I’d love to start any day with these beauties for breakfast.

  19. postedSep 12, 2013 1:57 PM

    I love cinnamon rolls but rarely indulge in them. I would love waking up to these for breakfast. Nothing like cinnamon filled pastry to warm you inside and out!

  20. postedSep 12, 2013 3:08 PM

    Ooooohhhhh my lord. If I don’t have these for breakfast tomorrow I’m probably going to scream.

  21. postedSep 12, 2013 4:30 PM

    I wouldn’t limit these to breakfast – they would be great any time during the day.

  22. postedSep 12, 2013 5:23 PM

    What a great “twist” on cinnamon rolls! 🙂

  23. postedSep 12, 2013 5:32 PM

    I love cinnamon rolls, and my 8 year old could probably live on them if I let him. These twists are such a fun idea, and they look perfect for a weekend breakfast!

  24. postedSep 12, 2013 8:30 PM
    Maegan @ The BakerMama

    I’m obsessed with these and can’t wait to try them! They look like the perfect ratio of dough, filling and glaze. Yum! And they would be great to serve to a crowd for breakfast or brunch!

  25. postedSep 12, 2013 10:59 PM

    I can literally smell cinnamon radiating from your photographs! Yum!

  26. postedSep 13, 2013 8:43 AM

    Lori, we have such a similar approach on breakfast! I make my husband order a cinnamon roll when we are out so that I can take a few bites for “research purposes.” I’ve been on the hunt for the perfect recipe, so I’m definitely going to try your Grandma Billie’s next (and maybe shape them into twists when I’m in the mood to switch it up!)

  27. postedSep 13, 2013 11:09 AM

    I think I see Sunday breakfast!
    Thanks for those great step by step directions, too!

  28. postedSep 13, 2013 11:17 AM

    Looks like the perfect afternoon treat… great with a cup of coffee or tea. Thanks! 🙂

  29. postedSep 13, 2013 1:00 PM

    I was reading your direction and noticed you wrote down eggs but your ingredients say just 1 egg. So which is correct?

    • postedSep 13, 2013 1:07 PM

      It is just one egg- sorry for the confusion! (fixed)

  30. postedSep 13, 2013 1:15 PM

    Oh my goodness, I need these now! Totally easy and fun to make for fall!

  31. postedSep 13, 2013 10:08 PM

    These are adorable and look so professional!

  32. postedSep 15, 2013 6:13 AM
    Haley @Cupcakes and Sunshine

    Oh gosh, these look wonderful!! Perfectly sweet and beautiful as well. Mmmm!

  33. postedSep 15, 2013 7:24 AM

    I love this twist (ha!) on cinnamon rolls! Love the step by step photos – can’t believe how easy these pastries are! Pinning!

  34. postedOct 3, 2013 9:21 AM

    Shared these on my FB page today – love the idea!

  35. postedOct 3, 2013 11:48 PM

    I`m loving these! I know for a fact that i`ll devour these pastries like no other.

  36. postedOct 24, 2013 7:50 AM

    I am not much of a bread baker. I usually avoid it because it just never seems to come out right. This dough was so incredibly easy to work with! And they are delicious! I did freeze them individually, as suggested. I’ve been taking them out of the foil and popping them in the microwave wrapped in paper towel and they are just as soft and yummy as the day I made them! These are such a treat for me because I’m on a medical low fat diet. Because of this recipe, I’ve stopped looking for lower fat cinnamon rolls! Hubby, the bread baker, saw how easy the dough was and now wants me to try a savory bread stick with this dough! Can you tell I really liked them?!

    • postedOct 24, 2013 8:20 PM

      I’m so happy to hear how much you enjoyed these!

  37. postedNov 12, 2013 7:00 PM

    Can u use regular 2% milk?

  38. postedDec 23, 2014 9:12 AM

    What are your thoughts on a slow rise in the refrigerator for the first rise? I was thinking about making the dough in the evening and letting them rise overnight, bringing them up to room temperature in the morning and finishing from there. Thank you.

    • postedDec 23, 2014 7:06 PM

      I’ve done that before with cinnamon rolls. It would probably work just fine!

  39. postedJan 30, 2015 10:36 AM

    I used greek yogurt instead of butter in the dough and almond milk instead of regular milk. The dough was so soft and fluffy and it tasted amazing when it was done. We didn’t even use the frosting. I never did it like this before so I am so glad it turned out great. You guys should try it!

    • postedJan 30, 2015 1:06 PM

      So neat to hear of your adaptations, thank you!

  40. postedMar 3, 2015 6:21 PM

    Tried and true.  Soft and yummy.  Thanks for sharing.  My kids didn’t get enough of it!
    I just couldn’t twist th em every well.  They came back off untwisted.  Other than that, so happy eating!

  41. postedAug 10, 2015 6:11 AM

    These look delicious & I know my teenage boys will love them! However, is it possible to use frozen puff pastry to save time? I cook & bake a lot but due to time, I tend to run away from anything that requires me to make dough & use yeast. 

  42. postedJan 14, 2016 2:23 PM
    Angela Cake

    Hi, I’m really excited to try this recipe in the school kitchen with my friends; it seems perfect for the guidelines of our project! Anyway, I’ve noticed the “tool” that was used in your photos of the dough: It looks like a sheet with circle measurements or length/width measurements on it, on which the dough is rolled out. I would just like to know what the name of this measuring sheet tool is and maybe where it can be bought. If anybody knows the answer to this, please leave a reply! I absolutely will try out this recipe too, in case you were slightly curious!

  43. postedOct 1, 2016 10:45 AM

    Lori, how do you think they would turn out if I substituted gluten free flour for regular flour? Whenever I use gluten free flour, everything is so grainy. I would really hate to ruin this recipe. Do you have any tips?

    • postedOct 2, 2016 7:01 AM

      I’m not really sure- the only GF flour I’ve had pretty good success in subbing with has been Cup4Cup. Anything else, I cannot recommend. It’s tough- things never seem to come out quite the same.

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