Walnut Cinnamon Twists are a delicious treat to serve for breakfast or dessert. All the flavors of a cinnamon roll in a light and fluffy bread twist with crunchy walnuts and a sweet drizzle of icing.
Walnut Cinnamon Twists
Cinnamon twists are a delicious addition to any weekend brunch or to your holiday treats trays. Perfect with a mug of hot chocolate or cup of coffee anytime of the day.
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Just take me to the recipe! For the full printable recipe card, just scroll to the very bottom. Otherwise, read on for step by step photos and my tips for baking with yeast.
How to Make Walnut Cinnamon Twists:
- Start with a large bowl and add 1 cup warm water, about 95° and add in one packet of Red Star Platinum Yeast and 1 tablespoon sugar. Stir and allow to stand about 5 minutes or until it starts to bubble.
- Add 2 eggs and melted butter.
- Next, add in a couple of cups of flour and salt, stirring with a dough whisk. Mix in more flour ½ cup at a time until dough forms a ball.
- Pour onto a floured surface and knead for 3-5 minutes. Dough will no longer be sticky. Cover and set aside for 1 hour or until dough has doubled in size.
- In a food processor, add sugar, walnuts and cinnamon and pulse until walnuts are finely chopped. Set aside.
- When dough has doubled in size, punch dough down and roll out to about ¼ inch thickness. I try for a square but always end up with an oval. Your cinnamon twists will turn out fine either way.
- Spread softened butter very thinly over dough. Sprinkle cinnamon, sugar and walnut mixture over dough.
- Slice dough in half and then into 1 inch strips using a pizza cutter or sharp knife.
- Twist each slice and place on a lined or greased baking sheet. Some of the filling will fall out, just sprinkle the remaining mixture over the twists before you put them in the oven.
- Preheat oven to 350° and allow cinnamon twists to rise for 30 minutes.
- Bake for 12-15 minutes until golden brown.
- Mix up icing in a bowl by combining powdered sugar and heavy cream. Whisk until smooth.
- Drizzle over Walnut Cinnamon Twists. Serve immediately or at room temperature.
Store leftover walnut cinnamon twists wrapped in plastic wrap or foil in the refrigerator. Will keep up to 4 days. Bring to room temperature before serving.
Tips for Working with Yeast:
- Make sure your yeast is good and not expired.
- Use warm water, not hot water. About 95 - 100° is perfect. I generally just run the water over my wrist until if feels the same temperature as my skin.
- Let your dough fully rise. An hour usually does it, especially in a warm kitchen. Also the second rise of 30 minutes will make your bread light and fluffy.
- You can use a stand mixer to knead if you prefer. I just love kneading dough, it's so relaxing.
- The more you practicing baking with yeast, the easier it becomes. You will get a feel for it.
- When you have kneaded the dough for 3-5 minutes, it should no longer be sticky.
- If you have trouble rolling out the dough, take a break and let the dough relax. 5 minutes usually does the trick.
- For more helpful tips, tricks and recipes, visit Red Star Yeast. They are my go- to source for all things yeast! I have an ongoing relationship with Red Star Yeast but this is not a sponsored post. I really do refer to them for all of my yeast questions.
These Walnut Cinnamon Twists are really simple to make. They can be made ahead and are perfect to bake and share for the holidays.
This makes a large batch so there are plenty to share or great for big family gatherings. Cinnamon twists are a little easier to eat than a cinnamon roll. You don't need a plate and a fork, just grab and enjoy.
Cinnamon Twist Variations:
You can substitute pecans for the walnuts if you have them on hand or use these Candied Walnuts. If you aren't a fan of nuts, just skip them.
Bake up a batch of Walnut Cinnamon Twists to enjoy for breakfast or to bring to the office this week!
More Sweet Roll Recipes to Try:
- Peach Pie Cinnamon Rolls are perfect any time of year since they are made with peach jam!
- Cream Cheese Filled Brioche Sweet Rolls are incredibly delicious with a brown butter glaze.
- Chocolate Chip Sweet Rolls with Peanut Butter Icing are decadent and just perfect for a holiday
brunch or celebration.
- Take a shortcut with these Mini Raspberry Croissants! It's impossible to eat just one!
My Favorite Kitchen Tools for Baking Bread:
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- Danish Dough Whisk ~ I don't know how I ever got by without one of these. I love it for making bread or biscuits, it's so handy!
- Red Star Yeast Platinum Superior Baking Yeast ~ This is my go- to for baking dinner rolls, cinnamon rolls and breakfast pastries. It really does make my bread better!
- French Rolling Pin ~ This is the easiest rolling pin that I've ever used. Love that this one is made in Vermont!
- Pizza Cutter ~ So handy for slicing dough. This is the pizza cutter that I've been using for years and years.
- Food Processor ~ This one is slightly smaller than the one I have, but so handy in the kitchen.
- Parchment Paper ~ My go- to for lining baking sheets.
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For the Dough:
- 1 cup warm water (95-100 degrees)
- 1 package Red Star Platinum Yeast (¼ ounce)
- 1 tablespoon sugar
- 2 large eggs
- 2 tablespoons melted butter
- 4 cups all purpose flour
- 1 teaspoon kosher salt
For the Filling:
- ¼ cup softened butter
- 1 cup sugar
- 1 cup walnuts
- 1 tablespoon ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- Add warm water to a large bowl, stir in yeast and sugar. Set aside 5 minutes or until yeast bubbles.
- Add 2 cups of flour and kosher salt, mixing until combined. Add more flour ½ cup at a time until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead 3-5 minutes, until dough is no longer sticky.
- Place dough over floured surface or in a greased bowl. Cover and allow to rise 1 hour or until doubled in size.
- In the meanwhile, add sugar, walnuts and cinnamon to a food processor, chopping until walnuts are finely chopped. Set aside.
- Punch down dough and roll about ¼ inch thick.
- Spread with softened butter in a very thin, even layer.
- Sprinkle dough with sugar and walnut mixture. Pressing into dough.
- Using a pizza cutter, cut dough in half and then into 1 inch strips.
- Twist dough slices and place on a greased or lined baking sheet about ½ inch apart. Some of the filling will fall out, that is okay.
- Sprinkle any leftover cinnamon- sugar mixture over twists.
- Set aside to rise 30 minutes.
- Preheat oven to 350°.
- Bake twists for 12-15 minutes or until lightly browned.
- Mix up the icing by combining powdered sugar and cream with a whisk until smooth.
- Drizzle icing over baked cinnamon twists.
- Serve immediately or at room temperature.
- Store leftover cinnamon twists wrapped in plastic wrap or foil in refrigerator up to 4 days. Bring to room temperature before serving.
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 79mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 2g
Nutritional calculations are estimated and may not be accurate.