Cinnamon Twists Recipe | BBC Good Food

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Cinnamon twists

Cinnamon twists

Liberty Mendez

Save recipeMakes 16-18More effortPrep: 40 minsCook: 20 minsplus provingA star rating of 4.6 out of 5.54 ratingsRateloading...

Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it

VegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

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Ingredients

Nutrition

275g whole milk
40g unsalted butter cubed
500g strong white flour plus extra for dusting
7g dried active yeast
50g caster sugar
1 small egg plus 1 egg, beaten, for glazing

For the filling

75g butter melted
150g caster sugar
3 tsp ground cinnamon

For the coating

50g caster sugar
1 tsp ground cinnamon

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Nutrition: Per serving (18)

kcal221
fat7g
saturates4g
carbs36g
sugars15g
fibre1g
protein5g
salt0.1g

Method

step 1
Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly – the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it’s not touching the salt. Pour in the sugar, then mix it all together.
step 2
Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
step 3
Lightly dust a surface with flour and tip out the dough. It will be quite wet – the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
step 4
To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
step 5
Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
step 6
Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn’t unravel during cooking.
step 7
Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don’t worry if a little cinnamon butter comes out.
step 8
For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.

RECIPE TIPS

MAKE USING A STAND MIXER

These can also be made using a hook attachment on a stand mixer.Ad

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Tag » How To Make Cinnamon Twists

Apricot & almond Chelsea buns

Fruit-filled choux buns with caramel sauce

Easy iced buns

Ingredients

Nutrition

For the filling

For the coating

Method

step 1

step 2

step 3

step 4

step 5

step 6

step 7

step 8

RECIPE TIPS

MAKE USING A STAND MIXER

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

Eating well made easy

Explore our recipe app

Eating well made easy

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