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Twisted Cinnamon Rolls

These scratch-made Twisted Cinnamon Rolls are a delightful variation on a classic. They’re braided making them a feast for the eyes, and they feature the same flavor combination that makes them impossible to resist.

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Kitchen Tools Needed to Make Easy Twisted Cinnamon Rolls Recipe

These homemade cinnamon rolls are a beautiful special occasion sweet treat. While these do take several steps to make, the tools you’ll need are basic kitchen tools you likely already have on hand. You’ll need a mixer with a dough hook, large mixing bowls, a silicone pastry mat or other non stick rolling surface, a rolling pin and a 12 cup standard cupcake-muffin pan. Please note: If you prefer, you can knead the dough by hand.

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How to Make the BEST Twisted Cinnamon Rolls Recipe

  • Ingredients you’ll need to make homemade Twisted Cinnamon Rolls: All purpose flour, active dry yeast, milk, granulated sugar, melted butter, vanilla extract, large eggs and salt.
  • To make the filling you’ll need: Light brown sugar, softened butter, ground cinnamon and nutmeg.
  • To make the glaze you’ll need: Powdered sugar and heavy cream.
  • This recipe begins with homemade dough hence the additional steps. It’s a fun rainy day project to make.
  • This recipe was developed using active dry yeast. This means that it’s long acting and takes more time to rise. You can use rapid rise yeast in the same amount if you want to shorten the rise time.
  • When activating the yeast, give it stand time to bloom. If it doesn’t become foamy on top after sitting for several minutes throw it out and start again.
  • If you’re not up to braiding the rolls, no worries! You can certainly opt to roll the dough jelly roll style and make classic cinnamon rolls, instead.
  • To do so, rather than folding the dough over itself, roll the dough starting with the longest edge like a jelly roll ending seam side down.
  • Using dental floss or a sharp knife to cut the bread into 12 even pieces. Place side by side in a buttered 13 x 9 inch baking pan, then cover and let rise for 30 to 45 minutes.
  • Bake at 350°F for 25-30 minutes or until puffed and golden.
  • You can serve these cinnamon rolls straight from the oven as is, with a drizzle of  maple syrup, dusted simply with powdered sugar or drizzled with a sweet cream glaze.
  • Store leftovers, in an airtight container at room temperature for 2 to 3 days or chilled for up to 1 week.
  • To make in advance for freezing: Follow the recipe to the point of the second rise. Place into the plastic wrap lined cups of a cupcake-muffin pan and freeze solid. Use the plastic wrap to lift from the pan, then package. Thaw overnight in the fridge before baking as directed.
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More Cinnamon Rolls Recipes to Make

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Twisted Cinnamon Rolls

Prep Time20 minutes
Cook Time25 minutes
Rise time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: cinnamon-rolls-recipe, twisted-cinnamon-rolls
Servings: 12 servings
Calories: 384kcal

Ingredients

  • 1/4 cup lukewarm water (110°F-115°F)
  • 1 (0.25 oz) packet active dry yeast
  • 1/3 cup granulated sugar, plus 1 Tbsp divided use
  • 1/2 cup whole milk
  • 6 Tbsp unsalted butter melted
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 1 1/2 tsp salt
  • 4 cups all purpose flour
  • Filling:
  • 1/4 cup salted butter melted
  • 3/4 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Glaze: (Easily doubles)
  • 1 cup powdered sugar
  • 2-4 Tbsp heavy cream

Instructions

  • To make dough: To the bowl of a stand mixer, fitted with a dough hook, add the water, yeast and 1 Tbsp sugar. Let stand for 5-10 minutes until the yeast blooms and foamy.
  • To the bowl add reserved sugar, milk, butter, vanilla and eggs. Mix on low speed just until fully combined.
  • With the mixer on low speed gradually add flour and salt. Mix on low speed until it come together. Increase the speed to medium and knead the dough for 5 minutes or until elastic and it pulls away from the sides of the bowl. (You may add more flour 1 Tbsp at a time, if the dough seems too wet.)
  • Place dough into a buttered bowl. Cover with a damp cloth. Let rise in a draft free place for 2 hours or until doubled.
  • Punch down dough. Turn out onto a lightly floured non stick surface into a 12 x 18 inch rectangle. Brush dough with melted butter leaving a 1/2 inch border around the edge. (Use any leftover butter to grease the muffin pan)
  • Spray the cups of a standard 12 cup muffin pan with cooking spray or reserve a small amount of butter from brushing the dough to grease cups.
  • To make filling: In a small bowl, mix together brown sugar, cinnamon and nutmeg. Sprinkle over butter from end to end. Press down with the back of a spoon or a rolling pin.
  • To Braid: Starting with the longest side, fold in a third. Take the opposite side and fold over the top. Cut into 12 even width pieces.
  • Using a sharp knife, cut each of the 12 individual strips into 3 pieces, leaving 1/2 inch at one end. Braid the dough strips, alternating dough strips and pinch the end together. Roll from end to end like a pinwheel.
  • Place rolls into the prepared pan. Repeat braiding and rolling like a pinwheel until all 12 are made. Cover with plastic wrap spritzed with cooking spray and let rise for 30-45 minutes. (You can refrigerate overnight at this point to bake in the morning)
  • To bake: Preheat the oven to 350°F. Bake rolls for 22-25 minutes or until puffed and golden. Let stand for 5 minutes then serve.
  • To glaze: Mix together 1 cup powdered sugar with 2-4 Tbsp heavy cream. Drizzle over warm rolls before serving.

Notes

  • If you’re not up to braiding the rolls, you can certainly  opt to roll the dough jelly roll style and make classic cinnamon rolls, instead. 
  • To do so, rather than folding the dough over itself, roll the dough starting with the longest edge like a jelly roll ending seam side down.
  • Using dental floss or a sharp knife, cut into 12 even pieces. Place side by side in a buttered 13 x 9 inch baking pan, cover and let rise for 30 to 45 minutes.
  • Bake at 350°F for 25-30 minutes or until puffed and golden.
  • You can serve these as is, with a drizzle of  maple syrup, dusted simply with powdered sugar or drizzled with glaze.
  • Store leftovers, in an airtight container at room temperature for 2 to 3 days or chilled for up to 1 week.
  • To make in advance for freezing: Follow the recipe to the point of the second rise. Place into the plastic wrap lined cups of a cupcake-muffin pan and freeze solid. Use the plastic wrap to lift from the pan, then package. Thaw overnight in the fridge before baking as directed.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 62g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 353mg | Potassium: 102mg | Fiber: 1g | Sugar: 29g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

2 Comments

  1. Not all of us have a large standing mixer. It would be nice if you would also include instructions for using a hand mixer. Thanks

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