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!  🙂

Cinnamon Twist Pastries

Yield: 18 good-sized pastries

Prep Time: 35min + rising times

Cook Time: 15 min


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)