These buttery cinnamon sugar twists are unbelievably delicious. Easier than cinnamon rolls, they are soft, fluffy and delicious plain (or with a bit of sweet icing)!

I can’t get over how yummy these cinnamon twists are. They are insanely fluffy, and so incredibly easy to make. My friend, Kim, brought a version of these to hand out to high schoolers after a tennis match, and everyone (including me!) went crazy for them. This recipe is a keeper!

Two half cinnamon twists dipped in icing and stacked on each other.

Why I Think You’ll Love This Recipe

  • This recipe is incredibly straightforward and easy to make.
  • It starts with a tried-and-true roll dough as the base.
  • The other accompanying ingredients, like brown sugar, cinnamon and butter, are pantry-friendly (you probably have everything ready to go for this recipe without even trying).
  • The twists are easy to serve. No need for a plate or fork – just grab and go (and then repeat)!
  • The recipe is easily halved…or doubled.
  • This would make a wonderful holiday breakfast. See below for make-ahead notes!

Everyone I know that has tasted these cinnamon sugar twists agrees they are just as delicious (IF NOT MORE) than a beloved cinnamon roll…and so much easier to make!

Baked pan of cinnamon sugar twists with one piece stacked on top of another.

How to Make These Easy Cinnamon Sugar Twists

  1. Make the roll dough per the recipe and let rise until doubled.
  2. Turn the dough onto a lightly greased counter and press or roll into a thick rectangle, about 15X10-inches.
  3. Cut the dough in half lengthwise (like a hot dog bun).
  4. Cut the dough into 10 strips, about 1 1/2-inches wide. You’ll end up with 20 strips total.
Dough pressed into thick rectangle and cut into 20 strips.
  1. Dip each strip into melted butter and then coat with brown sugar and cinnamon.
  2. Give each strip one or two twists and place in two long rows on a half sheet pan.
  3. Let rise until puffy.
  4. Bake until lightly golden.

As you dip the dough pieces into butter and cinnamon/sugar, try not to stretch the dough. It should stay in a thick strip for best results (meaning: ultra-fluffiness once baked!).

Piece of dough dipped in melted butter.
Piece of dough dipped in cinnamon and sugar.
20 cinnamon twists on half sheet pan before rising and baking.
Close up shot of cinnamon sugar twists on half sheet pan after baking.

Additional Notes and Tips

  • Serve these delectable little chubby cinnamon sugar twists warm or at room temperature. They are delicious either way, but nothing can beat trying one (or three) warm out of the oven.
  • To make these ahead of time, there are a couple of options:
    • Follow the recipe through step #10. Before letting the twists rise on the pan, cover and refrigerate for up to 8 to 12 hours. They’ll likely rise and puff a bit in the fridge. Take them out about an hour before baking. Bake per the recipe.
    • Follow the recipe through step #10 but instead of refrigerating, cover and freeze. Take the pan out of the freezer 6 to 8 hours before baking to let the twists thaw and rise before baking. Bake per the recipe.
  • Serve the twists with or without icing. For an easy on-the-go treat/snack, they are delicious served straight off the pan without icing. But they are also super tasty drizzled with icing or served with icing on the side for dipping.
Three cinnamon sugar twists on white parchment paper with one broken in half.

My family and I are completely enamored with these cinnamon sugar twists. They have a broad appeal – like, I can’t imagine anyone not loving them??

In fact, prepare yourself now because you will definitely be showered with rave reviews and praise over this recipe. Repeat with me: “I will not let it go to my head, I will not let it go to my head.” It’s a hard job, but we have to keep ourselves humble even if we are absolute rock stars in the kitchen. 😜

The magic happens by cutting the dough into thick strips and also letting the twists rise fully on the pan . Don’t short cut either of these steps, and you’ll be rewarded with the softest, fluffiest cinnamon twists that will absolutely rock your world.

Dipping cinnamon sugar twist in bowl of sweet icing.
Two half cinnamon twists dipped in icing and stacked on each other.

Cinnamon Sugar Twists

Yield: 20 twists
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
5 stars (12 ratings)
Print Pin Rate

Ingredients

Dough:

  • 1 ¼ cups milk (preferably not skim milk)
  • ¼ cup room temperature water
  • 6 tablespoons butter, cut into tablespoon-size pieces
  • ¼ cup granulated sugar
  • 1 tablespoon instant or active dry yeast
  • 1 large egg
  • 1 ¼ teaspoons salt
  • 4 ½ cups all-purpose flour

Cinnamon/Sugar:

  • 1 ½ cups packed light brown sugar
  • 1 ½ tablespoons cinnamon
  • 12 tablespoons butter, melted

Icing:

  • 1 ½ cups powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions 

  • For the dough, heat the milk until tiny bubbles form around the edges and the milk is steaming. Pour into the bowl of a stand mixer fitted with the dough hook.
  • Add the water, butter, and sugar. Let the mixture cool until warm (an instant-read thermometer should read 110 to 115 degrees F).
  • Add 2 cups of the flour and sprinkle the yeast on top. Mix until combined. dough will be thin. Cover the bowl and let the dough rest for 5-10 minutes until slightly puffy and bubbly.
  • Add the egg and salt. Add the remaining flour (start with 1 3/4 to 2 cups flour) and mix, adding additional flour gradually, until the dough clears the sides of the bowl and forms a soft, sticky ball. Don't over flour the dough.
  • Knead for 5-6 minutes until the dough is soft and smooth.
  • Cover the bowl and let the dough rise in a warm spot until doubled, 45 to 60 minutes. Lightly grease a half sheet pan with cooking spray. Set aside.
  • Gently punch down the dough and turn it out onto a lightly greased countertop. Pat or roll the dough into a 15X10-inch thick rectangle.
  • Use a pizza cutter to cut the dough in half lengthwise (like a hot dog bun). Then cut into about 1 1/2-inch strips (so you'll end up with about 20 strips total – see pictures in the post for a visual).
  • For the cinnamon and sugar, in a medium bowl or shallow dish (like a pie plate), stir together the brown sugar and cinnamon.
  • Dip each strip fully into the melted butter and then coat in the brown sugar/cinnamon mixture. Twist one or two times (try not to stretch the dough while dipping and twisting) and place side-by-side on the prepared sheet pan (two long rows of 10 strips each).
  • Cover and let rise until noticeably puffy, 30 to 45 minutes.
  • Preheat the oven to 375 degrees F. Bake for 20 to 22 minutes until baked through and very lightly golden.
  • For the icing, whisk together the powdered sugar, milk and vanilla. Add additional milk to thin (or more powdered sugar to thicken). The icing should be thick but pourable.
  • Serve cinnamon twists warm or at room temperature. They can be served with icing on the side for dipping or the icing can be drizzled over the top of the twists. The cinnamon twists are also delicious served plain without icing.
Author: Mel Gunnell
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Method: Bake
Serving: 1 cinnamon twist, Calories: 316kcal, Carbohydrates: 51g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 242mg, Fiber: 1g, Sugar: 28g

Recommended Products

Cookie Sheet {Half Sheet Pan}
Rolling Pin
Pizza Cutter
Bench Knife/Scraper

Recipe Source: from Mel’s Kitchen Cafe (using this dough recipe as the base) – inspired by a recipe my friend, Kim R., brought to a tennis match last year (she handed them out to the high schoolers – no icing – and everyone was dying over how good they were, including me!)