Warm, flakey, twisted cinnamon rolls. Oh, yes.
I find comfort in baking. There’s a quiet assuredness to the reliability of butter, flour, and sugar. When the day is long, I can still make something sweet.
I found a recipe for little twisted rolls on a whim and wanted to try them out. Naturally, I paired them with a cinnamon roll filling and voila, twisted cinnamon rolls. To say I’m excited about the way they turned out would be an understatement. They were so easy to make! The dough was incredibly soft and pliable while the filling was buttery and spiced. I would love to try a few variations- I’ve heard cardamom buns are amazing and I feel like there’s are a few savory options just waiting to be explored.
I’m going to do my best to explain the twist part below, but to be honest, I just did the best I could and it turned out pretty darn great. Either way, if you give it your best effort, you’ve already won in my book.
1 cup milk (lukewarm)
1 tsp. brown sugar
1 packed active yeast (7g)
3 1/4 cups flour
6 tbsp. butter
5 tbsp. butter (room temperature)
2/3 cups brown sugar
2 tbsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1. In a bowl, combine lukewarm milk, yeast, and brown sugar. Allow yeast to dissolve and bloom for about ten minutes.
2. While utilizing your dough hook attachment, add flour to your stand mixer and slowly incorporate the yeast solution on low speed. Once thoroughly combined, increase speed to medium and add your butter in small cubes. Then, beat on medium-high speed for five minutes, being careful not to over-mix.
3. At this point, you should have a soft dough. Gather the dough into a small, bun like circle and place in a greased bowl with a towel over the top. Allow your dough to rise for at least 45 minutes.
4. Once your dough has risen, kneed a few times, gently, before shaping into a rectangle about 1/4-1/2″ thick. You want your dough thin. Top the rectangle of dough with your cinnamon filling and fold over into thirds, envelope style. Give your dough one final roll with a rolling pin to set.
5. Slice your rectangle of now filled dough into long strips. Pick up a strip in your right hand, between your thumb, pointer, and middle finger. Carefully, wrap the dough around your fingers and over your thumb twice before tucking the end through the top of the twist. Place the rolls on parchment paper on a cookie sheet, spread a few inches apart.
6. Cover your rolls with a towel and leave somewhere warm to proof for about 30 minutes. Once set, bake at 425 degrees for 8 minutes. Serve warm and with a cup of coffee.