These easy cinnamon twists can be made and baked or pop the dough in the fridge overnight to rise. Bake in the morning to enjoy fresh and warm in the morning!
Warm cinnamon sweet treats are right up there in the comfort food department for me. I love these easy cinnamon twists because I can bake them right away to enjoy, or pop the dough in the fridge overnight to bake up in the morning.
Ingredients and Substitutions
Yeast – You can make these twists with either Instant or Active Dry yeast.
- Step 1: Combine some of the flour, sugar, yeast and salt in a bowl.
- Step 2: Add the warmed milk/water/butter mixture and mix several minutes.
- Step 3: Add the egg and mix briefly to combine.
- Step 4: Add a bit more flour and mix the dough another minute.
- Step 5: You should have a thick batter at this point. Scrape off the paddle attachment and remove.
- Step 6: Change to the kneading hook and add additional flour, as needed, until you have a smooth moist dough.
- Step 7: Remove the dough to a floured surface and knead by hand for 1 minute.
- Step 8: Form the dough into a ball, cover and let rest 10 minutes.
- Step 9: Roll the dough into a 8×16 inch rectangle.
- Step 10: Brush the dough with melted butter, then top with the brown sugar/cinnamon mixture.
- Step 11: Fold the dough in half, folding from the short side.
- Step 12: Roll gently to flatten to about 10-inches wide, then cut into ten 1-inch wide strips.
- Step 13:Twist the strips and place on a parchment lined baking sheet.
Making Ahead, Storing and Freezing
These twists are best enjoyed freshly baked and still slightly warm, though they do keep well stored at room temperature in an airtight container.
These cinnamon twists will also freeze well up to 2 months.
Get the Recipe: Easy Overnight Cinnamon Twists
- 1/4 cup water
- 2 1/4 tsp Active Dry or Instant Yeast
- 2 - 2 1/2 cups all-purpose flour, approximately
- 1/4 cup white sugar
- 1/2 teaspoon fine salt
- 1/2 cup milk
- 2 Tablespoon butter, cold and cut into cubes
- 1 large egg
- 1/3 cup brown sugar, packed, light or dark
- 3/4 teaspoon cinnamon
- 2 Tablespoon butter, melted
- Icing/Confectioners' Sugar, for dusting
- Icing Sugar Glaze, see recipe instructions below
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, add the lukewarm water and yeast. Stir, then let stand 5 minutes. Add 1 cup of the flour, the 1/4 cup sugar and the salt. Mix briefly to combine.
- In a small saucepan (or in a measuring cup in the microwave), warm the milk, water and butter to 110F.
- Gradually add the warm milk mixture to the flour mixture and mix to combine. Increase the speed of the mixer to medium speed and mix for 1 1/2 - 2 minutes. Add the egg and another 1/2 cup of flour and continue mixing at medium speed for another minute of two. Scrape off the paddle attachment and replace it with the kneading hook. Reduce the speed of the mixer to low and begin adding more flour in very small increments, kneading well as you go, until you have a smooth, moist dough.
- Remove the dough to a floured surface and knead by hand about 1 minute. Form into a ball, place into a greased bowl, cover and let rise until doubled, about 45-60 minutes.
- Meanwhile, prepare the filling by stirring together the brown sugar and cinnamon. Set aside. Melt the 2 Tbsp butter for the filling and set aside. Prepare one large baking sheet by lining with parchment paper. Set aside.
- After the dough has risen, remove to a floured work surface and gently deflate. Roll the dough into a rectangle about 8x16-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar/cinnamon mixture evenly over-top. Fold the dough in half lengthwise, folding from the short (8") side. Gently roll the rectangle to flatten and widen to about 10-inches wide. Using a sharp knife or pizza cutter, cut the dough into ten strips, each 1-inch wide.
- Shape the twists by taking a strip of dough and twist it 2-3 times. Place onto prepared baking sheet. Repeat with remaining dough strips, placing on the baking sheet with some space in between. Cover the baking sheet with plastic wrap and allow to rise at room temperature until puffy, about 30 minutes, if baking right away or place into the refrigerator to rise for at least 4 or up to 24 hours.
- When ready to bake, preheat oven to 375F. If twists have been refrigerated, remove from fridge and let twists stand at room temperature for 10 minutes while your oven preheats.
- Place twists in the oven and bake until set and golden, about 13-17 minutes. Remove from the oven and immediately transfer to a cooling rack to cool.
- Serve dusted with icing sugar, or make a quick icing sugar glaze with 1/2 cup icing/confectioners' sugar, mixed with 1 1/2-2 tsp milk and mixing until smooth. Drizzle over cinnamon twists once they have cooled slightly (or the icing will melt right off :).
More Cinnamon Treats to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Jennifer, we just finished eating more than we should have of your Cinnamon Twists. They are amazing! We have been having the kids in for Sunday brunches and guess what will be on the menu. I hope you are staying safe and well. My heart breaks at the news out of Ontario. I worry about family and friends. We have been very fortunate, so far, here in NS. Thank you again for the recipe.
Donna in Halifax
So glad you enjoyed these, Donna. Perfect Winter baking :) And yes, we are staying well here, but yes, Ontario is definitely having a tough time over-all. You take care, too and thanks :)
These would be so perfect to enjoy on a Saturday or Sunday morning with a pot of coffee! And I love the smell of cinnamon baked goods throughout the house!
Absolutely, Leanne. Perfect weekend treat :) Thanks!
Such a cool recipe! Very easy to make and definitely easier to eat than cinnamon rolls:)
Thanks Milena and yes, definitely easier to eat :)
Looking forward to making these! The steps say a 6×10 and 9 strips while the recipe says 8×16 and 10 strips. Can you confirm which one to use? Thank you!
Hi Lori and yes, that is confusing! I’ve fixed it now. 8×16 and 10 strips (give or take). Truth be told, as long as you’re in the ballpark, it’s all good :)
Perfect with my morning coffee Jennifer! These look totally irresistible!
Thanks Mary Ann :)
Oh my, these looks amazing! I love the idea of letting dough rise overnight, all ready for baking in the morning. I bet the smell throughout the house as these bake is absolutely stunning. Thank you for sharing! PS: We have yeast back on the shelves now, I am so grateful!
Thanks Katerina and yes, the overnight rise is the best part of these!
I’m absolutely drooling over these! I bet they smell fantastic fresh from the oven :) A must make for me!
Thanks Tricia and yes, nothing like warm baking in the morning :)
Metric measurements? I’d be very grateful.
Done Jan (with the usual cautions that they are automatically generated and I haven’t verified :). Enjoy!