Cinnamon Twists & a Few Bread Baking Tips

Cinnamon Twists

Christmas morning will be here before  you know it, well eleven days to be exact.  I always like to have some kind of treat for the kids to grab in between opening presents.  These cinnamon twists are just the ticket.  Based on using 2 tablespoons of yeast just like in the 40 minute hamburger bun recipe from Taste of Home’s Best of Country Breads, you don’t have to wait for the bread to rise.

Just like a cinnamon roll but easier to eat on the go.  These would also make great additions to Christmas baskets or given as gifts to teachers.

I know that yeast breads can be intimidating but I’d like to offer you a few tips and assure you that if I can do it, so can you!

  • Make sure your yeast is fresh.  When I first started learning to make bread, I would buy yeast and then it would take me six months to get the courage to try it.  My yeast would be old and therefore my bread would fail.
  • Make sure you measure your ingredients correctly.  Spoon your flour into the measuring cup and level it off with something like a knife.  You can also weigh your ingredients if you have a kitchen scale.
  • Add flour as you are mixing and kneading a little at a time.
  • Don’t hurry, take  your time and pay attention to how the dough feels to you as you knead it.  This takes a little practice, but you will get the hang of it.
  • It is important to let your dough rest for a few minutes in between kneading and shaping.  This allows the dough to relax and will make it easier to work with.

Now get in there and bake some bread! Your house will smell wonderful and your family will be thrilled!

Cinnamon Twists


  • 1 cup warm water
  • 2 tablespoons active dry yeast
  • 1/2 cup sugar
  • 2 tablespoons dry milk
  • 1/4 cup melted butter, cooled
  • 1 egg
  • 3 1/2 – 4 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup brown sugar
  • 4 teaspoons ground Saigon cinnamon

Cooking Directions:
Preheat oven to 375 degrees.
In a large bowl, add warm water, yeast and sugar, stirring until sugar is dissolved. Allow to rest about 5 minutes or until yeast starts to bubble.
Add dry milk and melted butter. Beat in egg.  Stir in 1 cup of flour and salt. Add flour 1/2 cup at a time, stirring until dough forms a ball and pulls away from the bowl.
Pour dough onto a floured surface, kneading, adding more flour a little at a time, about 5 minutes or until dough is not sticky.
Allow dough to rest for 5 minutes.
Using a rolling pin, roll dough into a rectangle about 12 x 15 -inches (doesn’t have to be exact).
Spread 1/4 cup of softened butter evenly over dough. Sprinkle dough with brown sugar and cinnamon. Carefully press filling into dough.
Using a sharp knife or pizza cutter, cut into 1/2 inch strips. To shape dough, carefully fold each strip in half, forming a loop at the top, and then twisting the two sides of the strip together. You can do this on your floured board or on your greased or lined baking sheet. Place twists about 2-inches apart.
Bake for 10-12 minutes or until twists are lightly browned and bread is cooked through.


Print Friendly