Cinnamon and Sugar Breadstick Twists

Cinnamon and Sugar Breadstick Twists. About the happiest things to come forth from my kitchen in the last century. Brian nearly did a cartwheel in delight (until I reminded him his 36-year old hamstrings might not appreciate that). The boys gladly cartwheeled in his behalf until Jackson innocently catapulted into Ty who rammed into Camryn. And when Camryn starts screaming (she is the lone girl after four boys, after all), the world stops. So we cuddled bruised noggins and shoved cinnamon and sugar breadstick twists in our mouth and within about, oh, 3 1/2 minutes, all was right in the world again.

Cinnamon and Sugar Breadstick Twists

Using this divine breadstick dough as inspiration, it was only a matter of time until gooey cinnamon and sugar found it’s home within the twists of the soft, tender breadsticks. Drizzled with a super simple glaze and you have one seriously good snack. Lunch. Breakfast. Whatever. I never judge.

With only a couple tablespoons of butter for 18 breadsticks and a bit of whole grain goodness, I’m thinking you are just fine to indulge anytime you want.

P.S. My menu section (wherein I offer you over 25 downloadable menu plans) just got a facelift PLUS I added three fabulous new menu plans for those of you (working moms and dads, anyone?) that often need dinner in a pinch. There’s a menu entirely dedicated to slow cooker meals, another menu with 30-minute or LESS meals every single night and a third menu plan where you cook it once but use it (think: shredded chicken) throughout the week. Awesome.

Cinnamon and Sugar Breadstick Twists

One Year Ago: Cheesecake Stuffed Chocolate Chip Cookie Bars
Two Years Ago: Chocolate Dipped Krispie Treats {Heart Shaped!}
Three Years Ago: Hot Chorizo and Cheese Dip

Cinnamon and Sugar Breadstick Twists

Yield: Makes 15-18 breadsticks

Cinnamon and Sugar Breadstick Twists

I used a combination of white whole wheat flour and all-purpose flour (probably about half of each). You could use 100% all-purpose flour or even 100% whole wheat flour (I'd add a little kneading time and take care not to overflour).

Ingredients

    Breadstick Dough:
  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 3 1/2 cups flour (see note)
  • 1/2 teaspoon salt
  • Filling and Glaze:
  • 2 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup powdered sugar
  • 1 tablespoon milk, more or less
  • 1/4 teaspoon vanilla extract

Directions

  1. For the breadstick dough, mix the water, yeast and sugar in a large bowl or in the bowl of an electric stand mixer fitted with the dough hook. Add 1 cup of the flour and the salt and mix to combine. Gradually add the remaining flour until a soft, smooth dough is formed. Knead for 2-3 minutes. Keep in mind you may not use the full 3 1/2 cups flour (conversely, you may need a bit more). Judge the dough by the texture instead of by an exact amount of flour. It should pull away form the sides of the bowl and form a soft, smooth ball of dough without leaving an overly sticky residue on your fingers.
  2. Let the dough rest for 10 minutes. Lightly grease a large 12X18-inch rimmed baking sheet with cooking spray and set aside. Preheat the oven to 375 degrees F.
  3. Lightly grease a clean countertop with cooking spray and press the dough into about an 8X18-inch rectangle. Spread the melted butter evenly across the dough.
  4. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture across the dough and lightly press into the top of the dough.
  5. Using a pizza cutter or sharp knife, cut the dough into about 1-inch or so widths. As you pick up each breadstick, twist it a few times and place them on the prepared baking sheet about 1/2-inch apart. They should all be able to fit on one large 12X18-inch rimmed baking sheet (see image below).
  6. Cover the breadsticks lightly with plastic wrap and let them rest at room temperature for about 30 minutes until they are slightly puffy.
  7. Bake the breadstick twists for 15 minutes until lightly golden on top.
  8. Whisk together the powdered sugar, milk, and vanilla until a pourable mixture forms, adding more or milk if needed.
  9. Let the breadsticks rest out of the oven for about five minutes before drizzling with the glaze. Serve warm. (These reheat magically for a few seconds in the microwave.)
http://www.melskitchencafe.com/cinnamon-and-sugar-breadstick-twists/
Recipe Source: from Mel’s Kitchen Cafe
Breadstick Layout

40 Responses to Cinnamon and Sugar Breadstick Twists

  1. Sheila says:

    Oh, Mel! I know you try to keep this blog positive but I really do have a legitimate complaint. I had to wait this morning for 11 whole minutes before this post came forth. And, you know, most of our favorites are Mel’s originals. Be still, my heart . . .a new dinner in a pinch menu plan for working moms. I am going to carve out an hour on Saturday night to happily browse this wonderful new section. I made your bread sticks and completely messed up the rolling out and cutting part. My family looked at me in disbelief when I stated it was a Mel recipe. They were delicious but looked terrible. This recipe is my motivation to try again. Once again, laughed my way through the fun and trauma of the Mel household . . .

  2. Aww yeah, these sound heavenly!!

  3. Teresa R. says:

    I love your breadsticks, so I’m sure this version is delicious. I’m going to look through your menu section now because I need the dinner in a pinch plans! Life gets hectic, but thanks to you things are a bit easier.

  4. Andreya says:

    These look great! Thank you so much for doing the menu’s! I love them! You have truly turned me into a “rock star” in the kitchen!!! Thanks a million!!!

  5. Kira says:

    I love your breadsticks, and we could use a warm gooey snack today after school. My family is sure to love them like everything else you post! Seriously Mel, you are such an inspiration and live saver in the kitchen! I recently printed out your blank grocery shopping list and filled it in with all we needed. I was so quick getting in and out of the store! No reading the list over and over to make sure I had every item in each section. I know, I should have been this organized long ago. So excited for the new menus! Thanks for all the time you spend in your readers behalf! You make meal time so easy and delicious.

  6. Tina says:

    I love your website! Thanks for sharing the menus! I can’t get the slowcooker menu to download in pdf, though. It keeps trying to open word. Would you check on that? Thanks!

  7. I loved these just from the title, and the rest of this post made me love it even more!!!

  8. Julia says:

    Mel, you are truly amazing! Your posts always make me laugh and your recipes always make my family smile. Thanks again. These look perfect for a weekend snack.

  9. amanda_ab says:

    How would I adapt this to use regular yeast? Would the amount of yeast change?

    • Mel says:

      amanda_ab – do you mean active dry yeast? If you use active dry, you’ll need to let the yeast proof in the water/sugar until it is bubbly and foamy before adding the other ingredients.

  10. Jocy says:

    Hi, just want to double check one thing, if you are using yeast in the dough, don’t the breadsticks need rising time?

    • Mel says:

      Hi Jocy – thanks for the heads up! Yes, the breadsticks do need a short resting/rising time. I added it to the recipe. Sorry for leaving it out in the first place!

  11. Kris says:

    Looks similar to my sour cream twists, but no sour cream and no folding. I’m trying these today! Thanks!

  12. Donna says:

    I’m new to this blog and I love it. So many great recipes, everything looks so good. I will definitely give these bread sticks a try.

  13. Melanie from SLC says:

    I love your divine breadstick recipe–I make them at least once a week. These might be the death of me though–I love cinnamon rolls, but don’t often take the time to make them–plus I can’t stop eating them. I could have these made in an hour–my hips are going to send you some hate mail.

  14. Amanda S. says:

    I remember as a freshman at BYU having 2 orders of breadsticks delivered from Pizza Pipeline, (one regular, one cinnamon), to my dorm and having that for dinner. These look so similar, but even better because of the whole wheat and less butter! Thanks!!

  15. Lafayette says:

    Welp, looks like I found my newest pregnancy craving.

  16. Traci says:

    Wow Mel, you are truly amazing! I say this all the time, but I just love how I see your recipes all over pinterest and facebook, you’re famous!! (And I know you, even cooler!)
    Cinnamon rolls are my biggest weakness and biggest craving, and I love the idea of twists… even more fun to eat. Thanks for keeping my family full and happy! Broccoli cheese soup for dinner, and cinnamon twists for dessert, what a perfect night!

  17. Jackie says:

    It is a day and snowy day here today. This was the perfect snack to surprise my boys with when they got home from school!

  18. Could I prep these at night and leave then covered on the cookie sheet in the fridge until morning?

    • Mel says:

      Innkeeper Seely – yes, I think you could do that; I’ve done it with the regular breadsticks so I don’t see why it wouldn’t work with these!

  19. Kim in MD says:

    Oh my…I hope everyone has recovered from all those cartwheeling bruises! My family love breadsticks and cinnamon rolls, so I have no doubt we will be doing cartwheels over this recipe. Well…if only I could do a cart wheel! I’m tall (5’10″) and all legs. Try as I might I have ever perfected it!

  20. Kathy m says:

    If I want to half the recipe when would I freeze the dough?

    • Mel says:

      Kathy – I’m not entirely sure what you mean – I haven’t frozen these so I’m not sure how they would fare, but you could try freezing the dough right after it’s done resting (before you shape it into breadsticks).

  21. Diana says:

    These were a perfect fit with my dinner plan last night. We had ham and bean soup and your cinnamon twists. Delish! Thanks for the inspiration!

  22. Emily says:

    Made these yesterday afternoon. They were fast and tasted great! You made a group of teenage boys very happy! Thank you!

  23. Sherry says:

    Regarding freezing – I’ve frozen balls of pizza dough – just taken them out and let them thaw out so I don’t know why it wouldn’t work.

  24. Kirsten says:

    been lurking here for a while now, and I just had to stop and tell you how much I’ve been appreciating your blog. My family has enjoyed so many of your recipes – you are my go-to recipe source lately! Thank you SO much! Off to try these for the super bowl party…

  25. Cinnamon and sugar a a delectable together! I love the twists because it just makes it more fun to eat!

  26. Sheila says:

    Saturday’s brunch. Delicious!!

  27. Kimothy says:

    These look incredible! I love your cinnamon baked goods, they never let me down.

  28. Jane says:

    These are AWESOME! I’ve made them three times already Yay! Thanks for sharing this recipe it’s fantastic!

  29. Gail says:

    What a great recipe! The second time I made them, I switched up the frosting. I whipped up a Cinnabon copy cat frosting ( cream cheese, butter, vanilla, sugar). Oh my, they were over the top cartwheel worthy!

  30. Jane says:

    I first saw this recipe the day you posted it. I made the bread sticks about a million times, then my husband said, just make them into cinnamon rolls instead…so I did! This dough makes awesome super quick cinnamon rolls! YAY! Thanks for the recipe.

  31. Lucile says:

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    Between your wit and your videos, I was almost moved
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