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Why Cinnamon Twists Are Better Than Donuts

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Learn how to make delicious Cinnamon Twists Better Than Donuts. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 ½ cups all-purpose flour, plus extra for dusting
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup warm whole milk (about 110°F), warmed but not hot
  • ¼ cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • Optional: 2 tablespoons melted butter (for brushing before coating)

Substitution tips: If you don’t have whole milk on hand, 2% milk works just fine, or you can use a non-dairy milk like almond or oat milk warmed gently. For sugar, feel free to swap granulated for coconut sugar for a deeper flavor, though it will darken the dough slightly. And if you’re short on butter, a mild vegetable oil will do in a pinch, but butter keeps that rich, homey feel.

Instructions

  1. Start by warming your milk to about 110°F—the temperature Mama Lu would have tested by dipping her pinky in with a smile. In a small bowl, sprinkle the yeast over the warm milk and add a pinch of sugar. Let it sit for 5-10 minutes until foamy and alive.
  2. In a large mixing bowl, whisk together the 2 ½ cups flour, ¼ cup sugar, and salt. Make a well in the center.
  3. Add the melted butter, egg, vanilla extract, and the foamy yeast mixture into the well. Stir gently with a wooden spoon until the dough starts to come together.
  4. Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until it feels soft, elastic, and only slightly sticky—this is where muscle memory from kneading biscuits with Mama Lu comes into play. Don’t rush this part; the texture is key.
  5. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size. I’d often set mine near the wood stove back home, where the warmth coaxed dough to life just right.
  6. Once risen, gently punch down the dough and roll it out on a floured surface into a rectangle about ¼ inch thick (roughly 12×8 inches).
  7. Using a sharp knife or pizza cutter, slice the dough into strips about 1 inch wide.
  8. Take each strip and twist it several times to form the classic cinnamon twist shape. Lay them on a parchment-lined baking sheet, leaving space for them to rise a little more—about 20 minutes.
  9. While the twists rest, preheat your oven to 375°F. This is a good time to mix the cinnamon and sugar for coating.
  10. Bake the twists for 12-15 minutes, until they’re golden brown and smell like a warm hug from the kitchen.
  11. As soon as they come out, brush each twist lightly with melted butter (if using), then toss them gently in the cinnamon sugar mixture to coat evenly. The butter helps the sugar stick and adds that extra richness Mama Lu’s recipes always had.
  12. Let cool slightly on a wire rack before digging in—though I won’t judge if you sneak a warm one right away.

Find it online: https://claracooking.com/cinnamon-twists-better-than-donuts/