Crispy Baked Cinnamon Twists
Crispy and cinnamon-y, these Baked Cinnamon Twists make the perfect light snack to satisfy your crunchy and sweet cravings.
Out of no-where, I had a big craving for cinnamon twists. I really have no idea where it came from. But, I wanted crispy, almost biscuit-like twists that were slightly sweet and bursting with cinnamon flavor.
A quick search turned up many soft cinnamon bread sticks and some greasy or fried twists, but nothing of the baked and crispy kind that I was craving.
So, we took matters into our own hands.
Our Baked Cinnamon Twists Recipe
These baked twists have a satisfying crunch and just enough sweetness to complement the cinnamon. They remind me a bit of the crispy exterior of a well-done biscuit.
Being only slightly sweet and without loads of butter or oil, these make a pretty healthy snack and guilt-free dessert.
They would also be great dipped in a sweet cream cheese dip or even melted chocolate.
Ok... now I'm hungry.
Crispy Baked Cinnamon Twists
Ingredients
For The Dough
- 3 c unbleached all-purpose flour
- 4 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ¼ c unsalted butter, melted and cooled
- ½ c milk
- ½ c water
For The Cinnamon Sugar Layer
- 2 tablespoon cinnamon
- 2 tablespoon sugar
- 1 tablespoon unsalted butter, melted and cooled
Instructions
- Preheat oven to 425F.
- In a medium bowl, mix together flour, baking powder, sugar, salt, and cream of tartar. Mix in melted butter, milk, and water to form a soft dough.
- Turn dough onto a lightly floured surface. Knead until smooth.
- Roll dough into a 16” x 8” rectangle.
- Mix together cinnamon and 2 tablespoon sugar.
- Brush dough with melted butter and sprinkle with cinnamon sugar mixture.
- Cut dough into ½” wide strips.
- Twist each strip and place twists 1” apart on an un-greased baking sheet.
- Bake 8-10 minutes, until golden brown and crisp.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
These are my absoloute favorite. would love to make these myself. Thanks for sharing this recipe.
Simon
Thanks Simon! We hope you enjoy them!
I'm making these right now but the dough is more crumbly. I made them exact to recipe expect subsituted milk for almond milk. Is this how the dough is supposed to turn out?
Nelena, Thank you for your comment. The dough should be soft and knead-able. I would suggest adding a Tbsp of milk or water at a time until the dough comes together nicely.
I made these for small group tonight and they were delicious and easy to make. I mixed up some powdered sugar and milk for a quick frosting. I love the huge cinnamon flavor!
The frosting sounds great! I'm so glad they were a hit!
These look fantastic. Well done Sarah 🙂
Thanks Tandy!