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 - RecipeGirl.com #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
5 from 1 vote

Cinnamon Twist Pastries

A soft, fresh pastry your family will love.
Prep: 35 minutes
Cook: 15 minutes
Rising Time: 2 hours
Total: 2 hours 50 minutes
Servings: 18 pastries
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Ingredients

PASTRY

FILLING

GLAZE

Instructions 

  • 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 1½ hours.
  • 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 4½ inch rectangle; pinch edges to seal. Cut into 4½ x 1 inch strips (using a pizza cutter is easiest) and place them 2 inches apart on greased baking sheets (or silpat lined). 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.
  • 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.

Notes

  • Warm buttermilk will appear curdled, but this is normal.
  • These can be frozen! Wrap each individually in foil, defrost at room temperature when ready to eat.
 

Nutrition

Serving: 1serving, Calories: 206kcal, Carbohydrates: 35g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 166mg, Potassium: 63mg, Fiber: 1g, Sugar: 15g, Vitamin A: 178IU, Vitamin C: 0.003mg, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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53 Comments

  1. I LIKE BAKING says:

    I used regular milk

  2. Mariah says:

    Lori, how do you think they would turn out if I substituted gluten free flour for regular flour? Whenever I use gluten free flour, everything is so grainy. I would really hate to ruin this recipe. Do you have any tips?

    1. Lori Lange says:

      I’m not really sure- the only GF flour I’ve had pretty good success in subbing with has been Cup4Cup. Anything else, I cannot recommend. It’s tough- things never seem to come out quite the same.

  3. Angela Cake says:

    Hi, I’m really excited to try this recipe in the school kitchen with my friends; it seems perfect for the guidelines of our project! Anyway, I’ve noticed the “tool” that was used in your photos of the dough: It looks like a sheet with circle measurements or length/width measurements on it, on which the dough is rolled out. I would just like to know what the name of this measuring sheet tool is and maybe where it can be bought. If anybody knows the answer to this, please leave a reply! I absolutely will try out this recipe too, in case you were slightly curious!

  4. Michelle says:

    These look delicious & I know my teenage boys will love them! However, is it possible to use frozen puff pastry to save time? I cook & bake a lot but due to time, I tend to run away from anything that requires me to make dough & use yeast.