Follow these step-by-step instructions to make Bread Machine Cinnamon Twists! Bread machine sweet dough filled with a cinnamon-sugar spread, twirled into shape, baked into perfection and drizzled with a sweet vanilla glaze.
One of my favorite Christmas traditions is making cinnamon rolls while we open gifts. I make them the day before and bake them the day of. When the chaos settles and the kids are ready to eat, the cinnamon rolls are warm, glazed and ready to feast on. This year I decided to put a twist on our tradition—a literal twist. Everyone, meet my bread machine cinnamon twists!
I adapted my cinnamon roll dough recipe for the bread machine, and this method couldn’t be any easier. Instead of making rolls, I made twists, and my family declared they were even better than the rolls. Maybe it’s just me but twirling cinnamon roll dough into twists feels like a lot less work.
Nonetheless, I’m happy we found an easy and festive breakfast recipe we all adore, and I am super excited to share the holiday joy with all of you. Merry Christmas and happy holidays!
This bread machine cinnamon twist recipe contains straightforward ingredients you may already have on hand.
For the bread machine sweet dough:
- Milk: helps the dough stay super soft and moist. The milk also adds a touch of sweetness.
- Eggs: add density, color and flavor.
- Butter (room temperature): This is key to achieving tender and flaky cinnamon twists. As the butter melts, it releases steam creating air pockets in the pastry dough that develop into flaky layers.
- Sugar: We’re making pastries, so you’ll need plenty of sugar.
- Salt: is crucial in pastry recipes. It helps absorb excess oils in buttery bread batters, strengthen the gluten and enhance the flavor.
- Flour: is the bulk of the sweet dough.
- Yeast: makes the dough rise and expand into plump and pillowy cinnamon twists.
For the cinnamon roll filling:
- Brown Sugar: gives the filling texture and a deep, caramelized sweet flavor.
- Cinnamon: Cinnamon is the star of the show!
- Butter (room temperature): thins out the filling so you can easily spread it over the dough.
- Flour: I add just a bit of flour to the filling to stabilize it and prevent it from leaking out of the dough.
For the cinnamon roll glaze:
- Powdered Sugar: works great for this cinnamon roll glaze because it dissolves without heat.
- Water: is the base of the glaze.
- Vanilla: enhances and rounds out the sugary-sweet flavor.
How to Make – The Steps
Step 1: Make the sweet dough:
Add all of the listed sweet dough ingredients to your bread machine. Program to run on the dough cycle and leave it be.
Step 2: Make the filling:
While the bread machine is working, mix all the listed filling ingredients in a medium-sized bowl. Set aside:
Step 3: Roll dough:
Once the bread machine is finished and the dough has risen, place the ball of dough on a lightly floured work surface and roll it out into a large rectangular shape (about 1/8th” thick).
Step 4: Spread the filling:
With a spatula or the back of a spoon, spread the filling over the top of the rolled-out dough.
Step 5: Fold and cut dough:
Fold over the bottom (the horizontal side closest to you) a third of the way up and then fold the opposite side over the first. Then, cut the dough along the width into 1 “inch thick slices.
Step 6: Shape dough into twists:
Now you need to shape the sliced dough into twists. To do so, gently pinch the bottom of a piece of dough and carefully twist the dough into a loose corkscrew shape. Set aside on a parchment paper-lined baking sheet, leaving space in between each.
Step 7: Let twists rise:
Set the baking sheet aside for 30 minutes to allow the dough to rise. Meanwhile, preheat the oven to 350 degrees. If you are not baking these right away, at this point, go ahead and cover the baking sheet with plastic wrap and refrigerate them overnight.
Step 8: Bake cinnamon twists:
Once the twists have risen, transfer the baking sheet to the preheated oven and bake until the outsides begin to firm up and toast and the centers are soft and chewy (about 15 to 25 minutes depending on how soft or crunchy you prefer).
Step 9: Make cinnamon bun glaze:
While the cinnamon twists are baking, you can make the sweet and gooey glaze. In a small bowl, whisk together the powdered sugar, water and vanilla until smooth and well combined.
Step 10: Drizzle glaze and serve:
Once the cinnamon twists are finished, let them cool slightly before drizzling them with a heavy glaze pour. Serve hot and enjoy!
Tips & Tricks
- The closer the sweet dough ingredients are to room temperature, the better. If your milk is ice cold, let it sit out to take the chill off or microwave it for 15 to 20 seconds.
- This dough is dense and thick, so cutting it without sticking to the knife and getting squished can be challenging. The trick is using unscented dental floss or sanitized fishing string to make a clean cut straight through the folded dough.
- Once you’ve shaped the dough into twists, do not skip letting them rise. Set the baking sheet aside for about a half-hour. The cinnamon twists are ready to bake when they’ve almost doubled in height.
Why is Bread Machine Cinnamon Twists So Good?
- The majority of the ingredients are pantry-staples and easy to locate in the store.
- The bread machine does the bulk of the work for you, so there’s minimal risk of failure. Make perfect sweet dough for cinnamon twists every time.
- You can make the twists soft or crunchy. The longer they bake, the crispier and crunchier they get (kind of like Taco Bell).
Variations & Serving Ideas
- Shape the sweet dough into different shapes and sizes. You can cut the sweet dough however you like. Just be sure to adjust the baking time accordingly and keep an eye on the oven.
- Add festive flavor to the filling like some pumpkin pie spice, cinnamon, nutmeg, etc.
- Make chocolate cinnamon twists. Sprinkle a light layer of mini chocolate chips over the cinnamon-sugar filling before folding the dough over.
- Serve cinnamon twists a la mode. Place one or two warm glazed cinnamon twists in a shallow bowl with a scoop of salted cinnamon ice cream, a drizzle of maple bourbon caramel sauce and a dollop of fresh whipped cream.
How to Store
Storing: Leftover cinnamon twists will stay fresh at room temperature for 1 to 2 days or in an airtight container in the fridge for up to a week.
Make-Ahead and Freezer Options
Make-Ahead: I make the dough in the bread machine and shape it into twists the day before. Then, the day of, I set them out at room temperature to rise before baking them in the oven. You can prep the twists 1 to 2 days in advance.
Freezing: You can even shape the dough into twists and freeze them to bake later. Wrap each piece tightly in a few layers of plastic wrap and store in a freezer-safe bag or container. Freeze for up to a month. When ready to make, let the dough thaw at room temperature and rise before baking.
For this recipe, all-purpose flour works great. You can use bread flour, but the density will not be quite the same.
The bread machine eliminates any trial and error when it comes to making bread. The device does it all -mixes, kneads, rises, shapes and bakes raw bread dough.
Yes. That’s why this recipe is perfect for prepping the day before a holiday gathering and baking the day of so everyone can enjoy fresh cinnamon twists straight from the oven.
More Cinnamon Recipes
How to Make Cinnamon Twists
Bread Machine Sweet Dough:
- 1 cup milk
- 2 eggs
- 1/3 cup butter room temperature
- 1/2 cup sugar
- 1 teaspoon salt
- 4 cups flour
- 2 1/4 teaspoons yeast
- 1 cup brown sugar
- 2 1/2 Tablespoons cinnamon
- 1/3 cup butter room temperature
- 1 Tablespoon flour
- 1 cup powdered sugar
- 3 Tablespoons water
- 1 teaspoon vanilla
- Add the ingredients listed to your bread machine. Run on the dough cycle.
- In the meantime, mix the filling ingredients together. Set aside.
- After the dough has risen, roll it out into a large rectangle. Spread the filling all over the dough.
- Fold the bottom over to the third of the way up and the top over the first fold. Cut into 1-inch pieces.
- Hold the end and twist. Place on a parchment lined baking sheet and let the twists rise for 30 minutes. At this point, you can cover them with plastic wrap and keep them in the fridge overnight.
- Preheat the oven to 350 degrees. Bake for 15 to 25 minutes.
- Let cool slightly. Whisk the sugar, water, and vanilla until smooth. Drizzle the glaze over the twists.