Twisted Cinnamon Rolls

Course Bread, Breakfast, brunch, Dessert

Cuisine American

Keyword cinnamon-rolls-recipe, twisted-cinnamon-rolls

Prep Time 20

Cook Time 25

Rise time 2 30

Total Time 3 15

Servings 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.

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