Want another reason to love breakfast? Here you go! Beside the fact that these are just plain delicious, they are perfect for a big group. These cinnamon twists are great for Thanksgiving morning breakfast or Christmas morning. You can prep them ahead of time and then bake once you are ready for them. Kids love them and so do the adults.
You can definitely customize these for your liking. You can sub out the milk for a nondairy milk or even add something like chopped pecans to the filling. We keep them pretty simple around here but don’t be afraid to branch out.
Being able to make a recipe ahead of time is one of my favorite things to be able to do. You can make the twists all the way and then stop before baking them and place them in the fridge for up to 24 hours. This is especially handy for Christmas morning breakfast. Being able to just pull them out in the morning and baking them is the best! Also, if your butter is frozen microwave for 10 seconds then flip and microwave another 10 seconds. Making it nice and soft.
If you make this recipe be sure to leave a comment or tag me on Instagram @plantpraypick. I love hearing from you and seeing my recipes in your kitchens.
- 1 cup warm whole milk (microwave about 40 seconds) too hot and it will kill your yeast!
- 1/3 cup white sugar
- 6 tablespoons room temp butter (see notes below if needing to microwave butter)
- 1 tsp salt
- 2 1/4 tsp yeast
- 2 eggs
- 5 cups white flour
- Flour for dusting
- 3 tablespoons melted butter
- 1 cup brown sugar (don’t skimp here! Use as much as you need to get a good layer over dough)
- 3 tablespoons cinnamon (again you can always use more!)
- 2 cups confectioners’ sugar
- 2 tablespoons melted butter
- 1 tsp vanilla extract
- About 4 tablespoons whole milk (add until you get the consistency you like)
- Mix 1 cup warm milk, 1/3 cup white sugar, 6 tablespoons room temp butter, 1 tsp salt and 2 1/4 tsp yeast. Mix until fully combined.
- Add in 2 eggs. Mix only for a few seconds as you don’t want to over beat your eggs.
- Put dough hook on. Add in 1 cup of flour at a time. I tend to use all 5 cups but depending on how accurate your measurements or how large the eggs you may need a little less or a little more. (Dough should be nice and elastic not sticking to the sides of the bowl.)
- Cover with plastic wrap or towel and let rise. Usually 2 hours depending on temp of house! If I am in a pinch and need it to rise fast I will turn my oven on to 170 degrees and then turn it off once it’s preheated. Place the bowl with dough in oven until it doubles in size.
- To prepare for filling: Lightly dust work surface with flour. Roll out dough into your best rectangle. Usually looking more like a weird oval.
- Spread 3 tablespoons of melted butter over dough. I like to cover all the dough so toppings stick and there are no places without.
- Cover buttered area with 1 cup brown sugar and 3 tablespoons cinnamon. Fold the dough in half, hotdog style.
- Using a pizza cutter, slice 1 inch strips.
- Twist the strips by picking up each end and twist in the opposite direction.
- Grease or using parchment paper cover a cookie sheet.
- Place them on prepped sheet.
- If you are making these ahead of time cover and place in fridge for up to 24 hours. Remove them from fridge 1.5 hours before baking.
- If you are baking immediately bake at 375 degrees for 15 minutes.
- Whisk together 2 tablespoons melted butter and 1 tsp vanilla extract.
- Add in 2 cups confectioners’ sugar. Add in 1 tablespoon of milk at a time.
- Whisk until well combined.
- You can either drizzle icing over your cinnamon twists or place in a bowl for dipping.