Cinnamon Twist Recipe

Warm liquids and activate yeast

Heat the milk until it is warm to the touch (about 110°F / 43°C). Add the 2 tablespoons warm water to a small bowl, sprinkle the instant yeast over it and let sit 2–3 minutes until slightly foamy. If using rapid-rise instant yeast, you can mix it directly with flour but blooming ensures reliability.

Combine dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, 2 tablespoons granulated sugar and 1 teaspoon salt. Add the instant yeast if you did not bloom it separately.

Mix wet ingredients: Melt 3 tablespoons butter and let cool slightly. Add the warmed milk, melted butter and the large egg to the yeast mixture (or directly to the dry ingredients if yeast was mixed in).

Form the dough: Using a dough hook on low speed or a wooden spoon, mix until a rough dough forms. Increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic and slightly tacky but not sticky. If dough is too dry, add up to 1 tablespoon warm water; if too sticky, add up to 2 tablespoons flour.

First rise: Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Make the filling: While dough rises, combine 4 tablespoons softened butter, 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a small bowl. Stir to a smooth, spreadable paste.

Roll out the dough: After dough has doubled, punch it down and transfer to a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread the filling: Using an offset spatula or the back of a spoon, spread the cinnamon filling evenly over the rolled dough, leaving a 1/2-inch border along one long edge.

Roll and slice: Starting from the long side opposite the border, tightly roll the dough into a log. Press the seam to seal. With a sharp knife or bench scraper, cut the log lengthwise down the middle so you have two long halves exposing the filling layers.

Twist: Place the two halves side-by-side with the cut sides up. Gently twist the two strands together, keeping the cut faces exposed, to form a braid/twist. Pinch the ends together and tuck them under slightly.

Place on baking sheet: Transfer the twist to a parchment-lined baking sheet or an oiled baking pan, shaping it into a loose oval or log as desired. Cover loosely with plastic wrap and let proof until puffy, about 30–40 minutes.

Preheat oven and bake: Preheat the oven to 350°F (175°C). Optional: brush the twist lightly with a little beaten egg or milk for extra browning. Bake for 22–28 minutes, rotating the pan halfway, until golden brown and the internal temperature reaches about 190°F (88°C). If surface browns too quickly, tent with foil.

Brush and cool: Remove from oven and immediately brush with 1 tablespoon melted butter. Let the cinnamon twist cool on the pan for 10–15 minutes.

Glaze: If using glaze, whisk together 1 cup powdered sugar, 2 tablespoons milk or cream, 1/4 teaspoon vanilla and a pinch of salt until smooth. Drizzle over the warm (not hot) twist using a spoon or a small piping bag. Sprinkle with turbinado sugar if desired.

Serve: Allow the glaze to set for 10 minutes, then slice and serve warm or at room temperature.