Cinnamon twists on a wire rack

Cinnamon twists

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 40 mins Cook: 20 mins plus proving

More effort

Makes 16-18

Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (18)

  • kcal221
  • fat7g
  • saturates4g
  • carbs36g
  • sugars15g
  • fibre1g
  • protein5g
  • salt0.1g

Ingredients

  • 275g whole milk
  • 40g unsalted butter, cubed
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g strong white flour, plus extra for dusting
  • 7g dried active yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 50g caster sugar
  • 1 small egg, plus 1 egg, beaten, for glazing
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the filling

  • 75g butter, melted
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g caster sugar
  • 3 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

For the coating

  • 50g caster sugar
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Method

  1. Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly – the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it’s not touching the salt. Pour in the sugar, then mix it all together. 

  2. Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined. 

  3. Lightly dust a surface with flour and tip out the dough. It will be quite wet – the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size. 

  4. To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.

  5. Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered. 

  6. Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn’t unravel during cooking. 

  7. Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don’t worry if a little cinnamon butter comes out. 

  8. For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
reevem
21st Jul, 2020
4.05
These were a lovely variation on a cinnamon roll! I doubled the cinnamon in the middle (6tsp) and that was just enough. I found that narrower strips (~1cm) worked better than wider ones as they tended to unravel as they rose. Lots of the butter mixture came out during baking so I might try a little less next time. But they looked and tasted amazing!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?