These easy baked 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!

cinnamon twists lined up on a cooling rack in portrait view

Warm cinnamon sweet treats are right up there in the comfort food department for me. I love these easy cinnamon bread 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-by-step photos

step by step photo collage of making cinnamon twists
  • 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 for several minutes.
  • Step 3: Add the egg and mix briefly to combine.
  • Step 4: Add a bit more flour and mix the dough for another minute.
  • Step 5: You should have a thick batter at this point. Scrape off the paddle attachment and remove it.
  • 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 for 10 minutes.
  • Step 9: Roll the dough into an 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 them on a parchment-lined baking sheet.
cinnamon twists lined up on a cooling rack in portrait view

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 for up to 2 months.

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cinnamon twists lined up on a cooling rack in portrait view

Get the Recipe: Easy Cinnamon Twists

Easy and delicious baked cinnamon twists, that mix up quickly and rise overnight in the fridge, then can be baked up fresh in the morning.
5 stars from 6 ratings
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising Time:: 2 hours
Total Time: 2 hours 45 minutes
Yield: 10 servings



  • 1/4 cup water
  • 2 1/4 teaspoons Active Dry or Instant Yeast
  • 2 – 2 1/2 cups all-purpose flour, approximately
  • 1/4 cup white granulated 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 brown sugar
  • 3/4 teaspoon cinnamon
  • 2 Tablespoon butter, melted

Optional Garnish:

  • 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 for 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 8×16-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 it and widen it 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 the 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 it to rise at room temperature until puffy, about 30 minutes, if not baking right away place into the refrigerator to rise for at least 4 or up to 24 hours.
  • When ready to bake, preheat oven to 375F. (non-convection) If twists have been refrigerated, remove them from the 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 :).


Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos there, that you might find helpful.
Cuisine: American, Canadian
Course: Snack
Serving: 1serving, Calories: 339kcal, Carbohydrates: 62g, Protein: 8g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 192mg, Potassium: 105mg, Fiber: 2g, Sugar: 14g, Vitamin A: 213IU, Calcium: 38mg, Iron: 3mg
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