Cinnamon and brown sugar intertwined with soft, sweet dough. These are the makings of some very heavenly Twisted Cinnamon Sticks. Then drizzled with a delicious vanilla glaze.
This is what happens when I need to switch up the cinnamon roll action around here at my house.
I bake them weekly. Too much, you think?
In the makings of this creation, the Twisted Cinnamon Sticks… took a couple days to get it to where I wanted the right size.
Let me tell you about the size. When I was first getting this vision situated to a real vision, they ended up looking like massive sandwich buns! SO not what I wanted. The taste was all there… just not the size, or shape. At least I knew the yeast was working!
Now, these twisted strips of sweet dough and cinnamon have succeeded the many batches of testing… and nicely approved by my many taste testers. Even if I do send a batch to all of the employees at my local market. In which, I do!
Making all of this, and especially the dough from scratch is a breeze.
First, proof your yeast. This is an easy step. Put the yeast and sugar in a small bowl, add the warm water. Give it a quick stir and set it off to the side to proof. Within 5 minutes, you’ll see a rising foam on the top.
While the yeast is proofing, warm the milk in a separate bowl. Put the butter right into the milk to melt it. Set aside.
Beat the egg in another small bowl. Make sure the egg is at room temperature. Remember, you have the warm yeast and the warm milk with melted butter. Adding the cold egg wouldn’t be very friendly to the others, right? Tip: you may let warm water run over the egg to get it to room temperature. I usually do this all the time, because I’m always forget to set the eggs out.
Now you have 3 bowls off to the side. Put one and a half cups of the bread flour, sugar, and salt into a large mixing bowl.
Add all of the wet ingredients into the flour mixture. Mix by hand or with a dough hook. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl.
Take the dough out of the bowl and set onto a floured surface. Knead it for a few more minutes. Allow the dough to rest for 15 minutes, covered. Tip: set the empty mixing bowl over the resting dough.
Mix together the brown sugar and cinnamon in a small bowl.
After the dough has rested, roll it out to a half inch thick and about 15 inches wide all around. Remember, it doesn’t have to be perfect! Roll it into a square or a circle. These are your creation from scratch!
Spread the softened butter onto the dough. Sprinkle the cinnamon and brown sugar mixture on top.
With a pizza cutter, slice up the middle and work your way out to the sides to get equal sized strips.
Fold each strip in half.
After folding the dough in half, pinch together the side of the open ends. Take each end and twist. Lay on a baking sheet about an inch and a half apart. The twisted action relaxes a little bit and they want to lean on a turn. No need to stress about the perfection!
Immediately put the full baking sheet into your preheated oven to bake. They will puff up and rise while baking.
See how they just kind of just do their own thang!
Let’s make the glaze! Whisk together confectioners powdered sugar with half and half. Add a little of vanilla extract.
Drizzle the glaze all over the warm Twisted Cinnamon Sticks!
- 2 1/4 teaspoon dry active yeast
- 2 teaspoons sugar
- 1/2 cup water, warm (100-110 degrees)
- 1/4 cup milk (I use whole milk.)
- 4 tablespoons of softened unsalted butter, divided
- 1 large egg, beaten
- 2 1/2 to 2 3/4 cups bread flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1 1/4 cup confectioners powdered sugar
- 1/4 cup half & half (or milk)
- 1 teaspoon vanilla extract
- Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes.
- Heat the milk with 2 tablespoons of butter, until melted. Set aside.
- Put one and a half cups of bread flour, sugar, and salt into a large mixing bowl.
- Add the proofed yeast, milk mixture, and beaten egg into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed.
- Take dough out of the bowl and set onto a lightly floured surface. Knead it for a few more minutes. Allow the dough to rest for 15 minutes, covered.
- Preheat oven to 350 degrees.
- Mix together the brown sugar and cinnamon in a small bowl.
- After the dough has rested, roll it out to a half inch thick and about 15 inches wide all around.
- Spread 2 tablespoons of softened butter onto the flat dough.
- Sprinkle all of the cinnamon and brown sugar mixture on top of the buttered dough.
- With a pizza cutter, slice up the middle and work your way out to the sides to get equal sizes of strips.
- Fold each strip in half.
- After folding the dough in half, pinch together the side of the open ends. Take each end and twist. Lay on a baking sheet about an inch and a half apart.
- Place into the preheated oven for 20-25 minutes. (Every oven is different and the sizes of the sticks may vary.)
- For the glaze, whisk together the powdered sugar, half & half, and vanilla.
- Drizzle over the tops of the the warm twisted cinnamon sticks and serve!
Enjoy, my friends!These Twisted Cinnamon Sticks are shared and linked up to party with: Little Miss Celebration Roubinek Reality