Cinnamon Twists

Cinnamon is definitely one of my favourite things on the entire planet. Any excuse to incorporate it into food is a welcome one. For it the be the hero of the dish, so much the better.

I've been wanting to try these for ages, but every time I went to make them, I wouldn't have enough sour cream. When I went shopping and bought sour cream, I could never remember what I wanted it for so would use it for dinner instead. Rinse. Repeat.

This time I remembered. Yay! Now I can finally share them with you.

These twists are super easy. All you have to do is spread the filling over your dough, fold in half and cut.

A little twist of each end gives that lovely cinnamon swirl. 

They're nice enough just like this. They're definitely sweet enough, as long as you don't find a bit that's missing filling. We certainly nommed quite a few of them right out of the oven. Half of them never made it to the icing stage. 

But if you're a sweet tooth, or manage not to eat the entire batch right out of the oven, you can drizzle a little icing on once they've cooled down.

This one has definitely made it onto the regulars list. If only I can remember to save the sour cream…

Here's how you can make some for yourself:

Cinnamon Twists


14g (2 sachets) dry yeast
4 cups plain flour
1 tsp salt
1/4 cup (60g) caster sugar
1/4 cup (60ml) milk, warmed
300ml sour cream, warmed
2 tbsp melted butter (40g when chilled)
1 egg, lightly beaten

2 tbsp melted butter (40g when chilled)
1/2 cup brown sugar
1 tbsp cinnamon

2 tbsp butter, room temperature
2 tbsp milk
1 cup (130g) icing sugar
1-2 drops vanilla essence
Cinnamon sugar, for sprinkling. 


  1. Combine dry ingredients (including yeast) in a large mixing bowl. Make a well in the centre; add wet ingredients. Mix well to form a soft dough. Knead dough for 10 minutes, until it becomes smooth and elastic. 
  2. Place dough in a lightly greased bowl, cover with a tea towel and leave in a warm place for an hour to double in size.
  3. Punch down dough; knead for one minute.
  4. Mix filling ingredients together until well combined.
  5. Divide dough into two equal portions; roll each potion into a 30x30cm square. Spread evenly with filling.
  6. Fold dough in half; cut into slices at 2.5cm intervals. Twist ends in opposite directions and place on a greased baking tray; leave in a warm place to double in size (approximately 30 minutes). 
  7. Bake at 180°C for 20-25 minutes. Cool on wire rack; ice and sprinkle with cinnamon sugar (to make icing, beat butter and icing sugar and essence together until light and fluffy, then beat in milk).
NB: Yeast that comes in individual sachets is near fool proof: rarely will you get a dud batch. However, if you are using a large container of dried yeast that had previously been opened, or just want to be safe, you can proof it by adding it to the warmed (NOT hot) milk with a pinch of sugar: if it froths, your yeast is alive. 

You'll find the printable version of this recipe here.

8 thoughts on “Cinnamon Twists

  1. Your cinnamon twists look delicious!!! I followed your link from the Daring bakers to check out your crackers you had posted in the forum. Your blog is amazing!! I will be making these twists and by the looks of your blog many more delicious treats!!

    • You can substitute 1 cup sour cream for 7/8 cup buttermilk/sour milk and 1/8 cup butter.

      You can make buttermilk by adding 1tbsp of vinegar or lemon juice and letting it sit for 15 minutes.

  2. Pingback: Daring Bakers: Cinnamon Rolls | Cakecrumbs

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