Few things say “treat yourself” quite like a warm, gooey cinnamon roll fresh from the oven. But if you’re looking for a slightly more playful twist (literally), these Cinnamon Roll Bread Twists are everything you love about a classic cinnamon roll—but with an irresistibly fun shape and a flaky, pull-apart texture that makes them perfect for sharing. Or not. We’re not judging. These bread twists combine a soft, buttery dough with a rich cinnamon-sugar filling and a sweet vanilla glaze that drizzles into every twist and fold. They’re tender on the inside, golden on the outside, and totally addictive. Whether you’re baking them for a weekend breakfast, a cozy brunch with friends, or a sweet afternoon snack, they deliver that perfect mix of nostalgic flavor and homemade charm. What makes these extra special is how simple they are to prepare. The dough is straightforward and forgiving, the filling takes just minutes to mix, and once you’ve got the hang of the twisting step, they come together beautifully. Plus, they look impressive—like something you’d find in a bakery display case, only made right in your own kitchen. Let’s walk through the ingredients and the first few steps so you can get that sweet cinnamon aroma wafting through your home in no time.

Ingredients You’ll Need

For the Dough:

• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm milk (about 110°F/45°C)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 3 to 3 ½ cups all-purpose flour

For the Cinnamon Filling:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 ½ teaspoons ground cinnamon

For the Optional Glaze:

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• ½ teaspoon vanilla extract

This recipe yields about 12–14 bread twists, depending on how wide you cut them.

Step 1: Activate the Yeast

Start by pouring 1 cup of warm milk into a large mixing bowl. Add the active dry yeast and granulated sugar, then stir gently to combine. Let the mixture sit for 5 to 10 minutes, or until it becomes foamy on top. This step is essential for activating the yeast and ensuring your dough rises properly.

  Tip: The milk should feel warm to the touch but not hot. If it’s too hot, it could kill the yeast and prevent your dough from rising.

Step 2: Make the Dough

Once the yeast is foamy, add in the melted butter, salt, egg, and 3 cups of all-purpose flour. Stir until a soft dough begins to form. You may need to add up to ½ cup more flour, a little at a time, until the dough comes together and isn’t too sticky. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until it’s smooth and elastic. It should bounce back slightly when pressed with your finger.

Step 3: Let the Dough Rise

Place the kneaded dough into a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size. While the dough rises, you can prep your cinnamon filling and get ready for the fun part—rolling, twisting, and baking.

 

Cinnamon Roll Bread Twists: Filling, Twisting, and Baking

Now that your dough has doubled in size and is light and fluffy to the touch, it’s time to transform it into soft, sweet cinnamon bread twists that are as beautiful as they are delicious. This part is where the magic really happens—rolling out the dough, adding the rich cinnamon filling, twisting the strips, and baking them to golden perfection. You don’t need to be a professional baker to get stunning results. The steps are simple and the end product is well worth it. Let’s get started with the filling and shaping.

Step 4: Prepare the Cinnamon Filling

While the dough is rising, make your filling by mixing together ½ cup brown sugar and 1 ½ teaspoons ground cinnamon in a small bowl. This is the heart of your bread twists—the blend of sweet and spice that caramelizes just enough in the oven to create that gooey, irresistible center. Set this mixture aside until you’re ready to assemble.

 

Step 5: Roll Out the Dough

After the dough has risen, punch it down gently to release excess air. Then transfer it to a floured surface and roll it into a large rectangle, about ¼ inch thick. Aim for even thickness throughout so the twists bake uniformly. Once rolled out, brush the entire surface with ¼ cup of melted unsalted butter, then evenly sprinkle the prepared cinnamon sugar mixture over the top. Press the sugar mixture lightly into the dough with your hands or a rolling pin to help it adhere.

 

Step 6: Fold and Cut

Now, fold the rectangle in half lengthwise, so the cinnamon sugar is sandwiched inside. Use a sharp knife or a pizza cutter to slice the dough into 1-inch wide strips. Next, take each strip and twist it several times, holding both ends and gently turning in opposite directions. Place each twist on a parchment-lined baking sheet, leaving a little space between them for rising. You can shape them straight, form slight curves, or even create a knot-like twist—whatever look you like best. Just make sure the filling is mostly enclosed so it doesn’t leak out during baking.

Step 7: Let the Twists Rise Again

Once all the twists are shaped and placed on the baking sheet, cover them loosely with a clean towel and let them rise for another 20 to 30 minutes. They won’t double in size this time, but they’ll puff up slightly and become even softer. During this second rise, go ahead and preheat your oven to 375°F (190°C) so it’s ready to go when the twists are.

 

Step 8: Bake to Golden Perfection

Bake the bread twists for 15 to 18 minutes, or until they are a light golden brown on top and the edges are just crisping up. Keep an eye on them toward the end of the bake time—depending on your oven, they might be ready a minute or two early. When they’re done, remove from the oven and let them cool slightly before adding the glaze.

Step 9: Make the Optional Glaze

In a small bowl, whisk together 1 cup of powdered sugar, 1 to 2 tablespoons of milk, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze generously over the warm twists. The glaze will melt slightly into the warm bread, creating that sticky-sweet finish that makes each bite even better.

 

Cinnamon Roll Bread Twists: FAQ and Final Thoughts

Once you’ve pulled your warm, golden twists from the oven and drizzled them with that sweet vanilla glaze, it’s easy to see why these Cinnamon Roll Bread Twists have earned a permanent spot on the list of favorite baked treats. They’re soft, gooey, beautifully swirled, and just sweet enough to satisfy any cinnamon roll craving—with a fun, shareable twist (literally). Before we wrap up, here are a few frequently asked questions to help you perfect this recipe, troubleshoot as needed, and store any leftovers—if you’re lucky enough to have any. 1. Can I make the dough ahead of time? Yes. You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature for about 30 minutes before rolling it out and continuing with the recipe. 2. How should I store leftovers? Store leftover twists in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm them slightly in the microwave before serving for that fresh-from-the-oven softness. 3. Can I freeze these bread twists? Absolutely. Freeze the fully baked (and cooled) twists in a freezer-safe container for up to 2 months. Reheat in the oven at 300°F for 10–12 minutes or until warmed through. Add glaze after reheating, if possible, for the best texture. 4. What’s the best way to reheat them? For a soft texture, microwave each twist for about 10–15 seconds. For a crispier edge, reheat in the oven or toaster oven at 300°F for 5–7 minutes. 5. Can I add nuts or raisins to the filling? Yes. Finely chopped pecans, walnuts, or raisins can be mixed into the cinnamon sugar filling for added texture and flavor. Just sprinkle them over the cinnamon layer before folding and cutting the dough. 6. Do I have to use the glaze? Not at all. These twists are still sweet and delicious without it, especially if you prefer less sugar. Alternatively, you could dust them with powdered sugar or brush with a little honey butter. 7. Can I use store-bought dough? Yes, for a shortcut, you can use pre-made bread or pizza dough. While the texture may be slightly different from homemade, it still works well and is great for saving time.

Conclusion: The Perfect Twist on a Classic Favorite

These Cinnamon Roll Bread Twists are a fun, delicious take on a timeless classic. With all the flavors of a traditional cinnamon roll and a visually striking twist shape, they’re perfect for weekend baking, holiday brunches, or just a quiet morning at home with a cup of coffee. What makes them especially wonderful is their versatility. You can prep them in advance, customize the filling, skip the glaze or double it—whatever suits your taste. And while they may look like something you’d pick up from a bakery case, they’re surprisingly simple to make from scratch. If you try this recipe, I’d love to know how it turned out. Did you stick with the classic cinnamon-sugar combo or add your own twist with nuts, fruit, or spices? Share your version in the comments and let’s keep the joy of homemade baking going strong. Here’s to sticky fingers, warm ovens, and the sweet scent of cinnamon filling your kitchen. Print