Easy Cinnamon Twists are a great way to start your morning right. Brown sugar and cinnamon make these twists delicious and they freeze great! Much like a cinnamon roll, this breakfast recipe can be drizzled with frosting. Yum!
Easy cinnamon twists are easy to make even if you don't have a bread machine. I used one for my original picture and post, but my trusty bread machine has since died.
I now make them with my Kitchen Aid mixer.
I had made a big crock pot of chili and needed some bread to go along with it. So I whipped up a batch of homemade butterhorns.
Well, as I was making the Butterhorns, I thought I would surprise my children with Breakfast Butterhorns. As I was making them, my baking mind couldn’t resist coming up with something new. Something deliciously new. Something ohh and ahh worthy.
The new idea would use the original butterhorn recipe, but would cut the dough into strips and twist. Then the finished product would have frosting drizzled on top.
It is a quick easy cinnamon twist recipe that your family will love to have for breakfast or brunch. The best part? You can make these ahead of time and store them on the counter or in the freezer for long term.
After I made up a batch of Butterhorn dough, I rolled it out on my counter.
(I’m showing you my lack of rolling-out skills. I see perfect circle and squares in baking land and know that 94% of the time, mine will not be a perfect circle or square.
Please know, the dough police will not come knocking on your door. Imperfect circles and squares happen. It’s fine. It will taste good anyway!)
After the dough was rolled out, I spread softened butter on top. I then put 1-2 Tablespoons cinnamon with ½ cup brown sugar. Put on as little or as MUCH as you like. If I am being honest, I added a lot more than that. Ahem. Topping, please.
I then folded the dough in half and cut the dough into strips. Each strip I twisted together. Place the strips on a greased cookie sheet and bake at 350* for 20 minutes or until lightly golden.
After they had cooled, I drizzled frosting on top. The frosting is a simple recipe of 1 cup powdered sugar, 1-2 tablespoons milk and 1 teaspoon vanilla.
The result? Cinnamon twists that didn’t last very long. Maybe this could be a Christmas morning treat for you and your family.
Need more breakfast treats?
- Apple Cinnamon Scone
- Ice Cream Cinnamon Rolls
- Cheesy Egg Sausage Hashbrown Casserole
- Blueberry Brown Sugar Coffee Cake
You can make these ahead of time and freeze them for later. That makes this breakfast recipe so nice as you don't have to make them the day someone is coming over. (Or for the shower/brunch!)
Make these cinnamon twists per the instructions below and cook as directed. Do not put on the frosting.
Let the twists cool completely, then place in a single layer in a plastic resealable bag.
Freeze for up to 2 months.
When ready to thaw, remove twists from freezer and set them on the counter for an hour. Then, you can: remove the twists from the plastic bag, place the cinnamon twists on a cookie sheet and put them in a 200 degree oven for 15 minutes or until they are warmed through.
Remove them from the bag, put them on a microwave safe plate and microwave for 45 seconds or until warm.
Then you can frost as listed below.
I recommend that if you just want a quick breakfast, the microwave option works well. If you are serving for guests, the oven option is the way to go.
Easy Cinnamon Twists
- ⅙ cup warm water 110*
- ½ cup butter melted
- 3 eggs
- 1 cup milk 110*
- ½ cup sugar
- 1 teaspoon salt
- 4 ½ cups all purpose flour
- 1 Tablespoon dry active yeast
For The Filling
- ½ cup packed brown sugar
- 1 Tablespoon cinnamon
- 3 teaspoon butter softened
- Mix water, butter, eggs, milk, sugar, salt, four and yeast in a Stand Mixer or bread machine
- Set bread machine to dough setting and startOR
- Stir all ingredients together in the stand mixer with a dough hook on low for 1 minute then on medium high for 5 minutes
- Cover and let sit in a warm place for 1 hour
- When bread machine is done or dough is done rising if using stand mixer, roll out dough in a rectangle shape on a lightly floured surface
- Spread butter on top of dough and sprinkle brown sugar and cinnamon
- Fold dough over in half and using a dough cutter or pizza cutter, cut strips about 1 - 1 ½ inches wide
- Twist the dough strips and place on a lightly greased baking sheet
- Bake at 350* for 20 minutes or until starting to turn golden brown
- Drizzle with frosting, if desired. 2 cups powdered sugar, 2 teaspoon water and 3 Tablespoon melted butter