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Irresistibly Flaky and Delicious Cinnamon Twists You Have to Try

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Learn how to make delicious Flaky and Delicious Cinnamon Twists. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 ½ cups all-purpose flour, plus extra for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into small cubes
  • ¾ cup cold whole milk
  • 1 large egg, lightly beaten (for egg wash)
  • ½ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, melted (for brushing)
  • Optional substitution: Use buttermilk instead of whole milk for a slight tang
  • Optional substitution: Coconut sugar instead of brown sugar for a deeper flavor

Instructions

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This is important for that crisp bottom crust, just like Mama Lu’s skillet cornbread needed a good sear.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Use your fingers or a pastry cutter to cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This step reminds me of those afternoons when I’d learn patience and precision alongside Mama Lu, feeling the butter chill as it joined the flour.
  3. Slowly pour the cold milk into the flour and butter mixture, stirring gently with a fork until just combined. The dough should be slightly sticky but manageable. Avoid overmixing—think of it like tending a garden; too much fuss can spoil the growth.
  4. Turn the dough out onto a floured surface and knead it lightly a few times until it forms a smooth ball. Pat it into a rectangle about 10 by 6 inches. Wrap it in plastic wrap and chill in the fridge for 20 minutes. This resting period lets the gluten relax, helping with that flaky texture I always chase in my baking.
  5. While the dough chills, mix the brown sugar and cinnamon in a small bowl. Melt the 2 tablespoons of butter separately for brushing later.
  6. Roll the dough out into a large rectangle, roughly 12 by 10 inches, keeping it on a floured surface to prevent sticking. Brush the entire surface with the melted butter, then sprinkle the cinnamon sugar evenly over the top. This step always brings back memories of dusting sugar over Mama Lu’s blackberry jam—simple, sweet, and just right.
  7. Starting from one long side, gently roll the dough into a tight log, pressing the edge to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces.
  8. Take each piece and twist it gently a few times, then place it on the prepared baking sheets, leaving space between each. Brush the tops with the beaten egg for a shiny, golden finish.
  9. Bake for 15-18 minutes, or until the twists are puffed and golden brown. You’ll know they’re ready when the aroma fills your kitchen with that warm cinnamon scent that feels like a hug.
  10. Remove from the oven and let cool slightly on a wire rack. Serve warm for the best experience, as that first bite with the buttery layers and cinnamon sugar is something to savor.

Find it online: https://claracooking.com/flaky-and-delicious-cinnamon-twists/