Cinnamon Twists

We’ve been on a breadstick kick. My children are obsessed with them, and love them even more than pizza. They’ve started begging for breadsticks at every meal, and while I don’t always heed their cries, I do find I am making them more than usual. Why? Well, they are so easy to put together, and work with almost any kind of meal. Pizza and breadsticks. Spaghetti and breadsticks. Chicken and breadsticks. Lasagna and breadsticks. (Don’t worry, there are plenty of vegetables served alongside, too). One weekend morning, when breadsticks were brought up for breakfast, I decided to surprise them with cinnamon twists instead. They were an instant hit, and while these are not a weekly affair, they are a fun, simple way to sweeten up a breakfast, brunch, or even dinner table.

Cinnamon Twists

1 pound dough Master Recipe or Brioche, or any leftover scraps of dough you have. (A richer dough like the brioche will make for a more indulgent twist.)
4 tablespoons unsalted butter, melted and cooled
1/2 cup brown sugar (granulated will work, too)
1 tablespoon cinnamon
Pinch salt

Adjust an oven rack to the middle position, and preheat the oven to 375F. Line a half sheet pan with parchment paper.

Lightly flour your work surface. Gently knead the dough, and form into a ball. If your dough is chilled, let it rest, covered with a kitchen towel,  for 20 minutes.

Once the dough is ready, roll it to a 1/4-inch thick rectangle. With a pastry brush, brush the entire surface with 2 tablespoons of the melted butter. In a small bowl mix together the cinnamon, sugar, and salt. Spread the mixture over the butter topped dough, and use your hands to make sure you have an even coat of the sugar.

Fold one half of the dough over the other, so the cinnamon filling is tucked inside and you have a long rectangle. Using a pizza wheel, cut the dough into 16 strips.

Twist each strip, pulling them gently as you twist, so you have long strips.

Place all the strips on the baking sheet (it’s okay if some are touching). Cover with a kitchen towel and let rise for 25-30 minutes.

Remove the towel, brush the strips with 1 tablespoon more butter. Bake for 15-22 minutes, until golden brown. Remove from the oven, brush with the remaining butter, and let cool slightly before serving.

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17 thoughts on “Cinnamon Twists

  1. Hello,
    We love your cookbook “The New Artisan Bread in Five Minutes a Day”. Do you have any tips for making New Orleans-style Po Boy loaves? Our favorite is Leidenheimer brand. They do not distribute in California and we would love to replicate it at home. I know, many say it is the New Orleans water that makes it so good!

    1. Hi Janet,

      It looks like it is very similar to our olive oil loaf, but they use a touch of sugar in the dough. You could add a 1/4 cup to the batch.

      Thanks! Zoë

  2. would these be good served cold? or best eaten within the hour? Thinking of making a batch to bring, as an after school snack…

  3. I just purchased “The New Healthy Bread in Five Minutes a Day”. I would like to know where in the book is the recipe for the cover photo bread. That pic really drove my purchase decision and I don’t know which recipe it is. Thank you

    1. That’s the Master Recipe which starts on page 81–the basic recipe, using the seed mixture which we call “optional,” but which is what gives the characteristic look on the cover photo.

  4. I bought your book ‘The New Artisan Bread in 5 minutes a Day’ and wanted to know if you have any high altitude adjustments… So fans in the Rockies can enjoy???!!!

  5. Could these be prepped the night before, popped into the fridge, and then let to rise for 20-30 minutes before popping them in the oven? As someone often trying to schedule my mornings around a dog walk and making sure everyone else is fed, cutting out steps morning of is crucial.

    Thanks! I’ve been using your master loaf recipe for years and get so many compliments.

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