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.

Ingredients to Make 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 and the ingredients are pantry staples. These homemade cinnamon buns are perfect for breakfast, dessert or holiday brunch. Ingredients to make Twisted Cinnamon Rolls from scratch: (Scroll down for full printable recipe card.)

• Flour: Four cups all purpose flour forms the base of the dough.
• Sugar: Granulated sugar adds sweetness to the dough.
• Water: Lukewarm water (110°F-115°F) to develop the yeast mixture.
• Yeast: One (0.25 ounce) packet active dry yeast gives lift the dough.
• Milk: Whole milk adds a creamy texture to the dough.
• Butter: Melted unsalted butter for richness.
• Flavoring: Two teaspoons vanilla extract for creamy floral notes.
• Eggs: Large eggs bind the ingredients together.
• Salt: Enhances the flavor.
• Cinnamon Sugar Mixture for the Filling: Light brown sugar, softened butter, ground cinnamon and nutmeg.
• Glaze: Powdered sugar and heavy cream.

How to Make the BEST Twisted Cinnamon Rolls Recipe

• Make the Dough – Add the warm water, yeast and to a large bowl. Let stand until the yeast blooms and small bubbles form.
• Wet Ingredients – Add sugar, milk, butter, vanilla and eggs. Mix on low speed to combine.
• Dry Ingredients – On low speed gradually add flour and salt. Knead the dough until smooth, elastic and it pulls away from the sides of the bowl.
• First Rise – Place dough into a greased bowl. Cover with a damp tea towel. Let dough rise in a warm spot until doubled.
• Roll Dough – Turn out onto a lightly floured surface into a 18×12-inch rectangle. Brush with melted butter.
• Prep Muffin Tin – Spray the cups of a standard 12-cup muffin pan with cooking spray.
• Cinnamon Sugar Filling – In a small bowl toss together brown sugar, cinnamon and nutmeg. Sprinkle over butter.
• Fold the Dough and Braid – Starting with the longest side, fold in a third. Take the opposite side and fold over the top. Cut into stips and braid then twist.
• Transfer to Pan – Place rolls into the prepared pan. Cover let rise.
• Oven – Preheat the oven to 350°F. Bake per the cook time in the recipe until puffed and golden brown
• Serve – Make glaze and drizzle the tops.

Tips for Making Twisted Cinnamon Rolls

• Kitchen Tools You’ll Need: You’ll need an electric mixer with a dough hook, large bowls, a silicone pastry mat or other non stick rolling surface, a rolling pin,, sharp knife and pizza cutter and a 12 cup standard cupcake-muffin pan. Please note: If you prefer, you can knead the dough by hand.
• Active Dry Yeast: This cinnamon twists 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 (instant yeast) in the same amount, if you want to shorten the rise time.
• Give Ample Time for the Yeast to Develop: 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.
• Should You Cover Cinnamon Rolls While Baking? Only cover with a tea towel when rising, it’s not necessary to cover cinnamon rolls while baking.
• Cream Cheese Icing: If you want to make a cream cheese icing you can. You can make a modified version of my classic Cream Cheese Frosting recipe here.
• Serving Twisted Cinnamon Rolls: 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.

Recipe Variations

• Make Classic Cinnamon Rolls: 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.
• Roll Jelly Roll Style: Make the dough and filling per the recipe. Rather than folding the dough over itself once it’s filled, you will roll the rectangle of dough starting with the longest edge like a jelly roll ending seam side down.
• Slice Into Portions: Use dental floss or a sharp knife to cut the bread into 12 even pieces. Place side by side in a buttered 13×9-inch baking pan, then cover and let rise for 30 to 45 minutes.
• Oven: Bake at 350°F for 25-30 minutes or until puffed and golden then glaze.

Storage and Leftovers

• Leftovers: Store leftover Twisted Cinnamon Rolls in an airtight container at room temperature for 2 to 3 days or chilled in the refrigerator 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.
• Reheating: Reheat in single servings in the microwave.
• Freezer: Freeze baked cinnamon rolls wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge and reheat just before serving.

More Cinnamon Rolls Recipes to Make

• Apple Pie Cinnamon Rolls are delicious for brunch or dessert.
• Transform and inexpensive loaf of bakery bread into this Cinnamon Roll French Bread.
• Bakery style Praline Pecan Cinnamon Rolls.
• You’ll enjoy a burst of OJ in every bite of these Orange Cinnamon Rolls.
• Crescent rolls form the base of these Banana Toffee Cinnamon Rolls.
• Bake a loaf of Cinnamon Roll Bread to enjoy with your coffee or tea.
• Dollywood’s Famous Cinnamon Bread drizzled with vanilla cream glaze.
• Cinnamon Roll Dip from i heart eating.

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Helpful Kitchen Items:

• Measuring Set
• Cupcake Pans
• Kitchen Utensils
• Mixer