This Cinnamon Twists recipe is super easy and delicious. Since this recipe does not use any yeast, you can have finished cinnamon twists ready to serve your family in less than an hour!
Your family might enjoy other yeast-free recipes: Baked Buttermilk Donuts and Pecan Honey Buns.
Why we love this recipe
- They are quick and easy to make. These Cinnamon Twists are a fantastic weekend breakfast.
- They will keep for several days. We keep ours in a covered container on the kitchen counter and slightly warm them in the microwave.
Recipe Ingredients
Step-by-step directions
Add the flour, sugar, baking powder, and salt to a large bowl. Whisk together. Next, add the melted butter and buttermilk.
Using a sturdy wooden spoon, mix the ingredients until a dough starts forming.
Put the cinnamon twists dough onto a work surface sprinkled with flour.
Work the dough, adding more flour until you can form it into a ball.
Sprinkle a bit more flour on the work surface and place the dough on top. Sprinkle more flour over the top and roll the dough until it measures approximately 16" x 12".
Mix the softened butter with the sugar, brown sugar, and cinnamon in a small bowl.
Spread the cinnamon mixture onto half of the rolled-out dough. Fold the dough over and seal the edges by pressing them together lightly.
Cut the folded dough in half, then cut each half in half. You now have four sections.
Cut each of those four sections into three pieces. You should have 12 strips of folded dough.
Pick up a strip of the cinnamon twist dough and give two or three turns to make the twist. Place each strip on the baking sheet.
If you have an older baking sheet, you may want to spray it with non-stick spray. You can also use foil if needed.
All 12 cinnamon twist strips should fit on a large baking sheet.
Bake the cinnamon twists for 20-25 minutes. If you want a darker golden brown, brush the twists with melted butter before baking.
Let the cinnamon twists cool slightly and place on a rack. Drizzle the twists with some glaze if desired.
These Cinnamon Twists are best served warm. Store any leftover twists in a covered container. You can re-warm the twists in the microwave. Place the twist on a plate and cover lightly with a paper towel. Heat for 20 to 30 seconds at medium power.
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Recipe Faq's
No problem; gradually add a little flour until the dough is workable.
You may have added too much flour. The best workaround is to spread some butter over the top of the cinnamon twists while they are warm. Next time you try the recipe, add the flour slowly and only add enough to make the dough workable, not firm.
If you don't have buttermilk available, mix 1 cup of milk with one tablespoon of white vinegar or one tablespoon of lemon juice. Stir and let the milk set for a few minutes. You will notice it has thickened up.
Mom tip
Next time you plan on making cinnamon rolls, make the dough into twists instead. This method can also be used with yeast dough. Just remember to let them rise before baking!
No Yeast Cinnamon Twists
Ingredients
For the dough
- 2 ¾ cups Flour
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 4 tablespoons Butter melted
- 1 cup Buttermilk
For the filling
- 1 tablespoon Sugar
- ¼ cup Brown Sugar firmly packed
- 1 ½ teaspoons Cinnamon
- 4 tablespoons Butter softened
For the glaze
- ¾ cup Powdered Sugar
- 1 tablespoon Milk adjust to get the right consistency.
Instructions
- Preheat oven to 400 degrees F.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the melted butter and buttermilk. Mix with a sturdy spoon to combine the ingredients.
- Move the dough to a floured work surface and knead until a ball starts to form. You want the dough workable (not too sticky) but not extra firm.
- Working on a well-floured surface, roll out the dough until it measures approximately 12" x 16".
- Mix together the sugar, brown sugar, cinnamon and butter.
- Spread cinnamon mixture over half of the dough.
- Carefully fold the dough in half lengthwise, then cut it into 12 strips.
- Pick up a strip of the cinnamon twist dough and give 2 or three turns to make the twist. Place each strip on the baking sheet.
- Bake for 20 - 25 minutes, until golden brown. Cool slightly and remove from pan.
- For the glaze, mix together the powdered sugar and milk. Drizzle glaze over the Cinnamon Twists.
Julie
I just made a double batch, first time making them. I kneaded the dough for a good 5 - 10 minutes so it was smooth and soft just like pizza dough. You wouldn't be able to tell that yeast wasn't used in this recipe, the rise, texture and taste was fabulous! Definitely will be making these again, thanks so much for sharing
plasterer bristol
These are my absloute favorite of all time. Would love to be able to make them myself.. Thanks for sharing this recipe.
Simon
Faith Shade
This sounds really easy. Can't wait to make them for my grandchildren. Thanks! Faith Shade
Cook This Again
I hope they like it! Thanks. 🙂