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sugary cinnamon twists on a cooling rack
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5 from 4 votes

Sugary Cinnamon Twists (Easy Breakfast Pastries)

These Cinnamon Sugar Twist Buns are the perfect sweet treat for brunch or coffee break. A simple homemade sweet dough rolled in butter and cinnamon sugar!
Course Baking, Coffee Break, Dessert, Snack
Cuisine American, Baking, Canadian, North American
Keyword Cinnamon Sugar Twist Buns
Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 1 hour
Servings 24 buns
Calories 189kcal
Author Chrissie

Ingredients

  • 1 1/4 cup milk
  • 1/4 cup butter
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoon active dry yeast
  • 1 egg
  • 3 1/2 cup all purpose flour
  • 3/4 teaspoon sea salt

For topping:

  • 3/4 cup butter melted
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Add the milk, butter and sugar to a large glass or pyrex measuring cup and heat in the microwave just until the butter melts and the milk is slightly warm to the touch. (You can also heat the mixture in a pot on the stove over low heat if desired).
  • Add the milk mixture to the bowl of your stand mixer (or a large mixing bowl if you plan to make the buns by hand).
  • Add the yeast to the milk mixture that's just above room temperature (as long as the milk isn't too hot...let it cool for a few minutes if it got too hot).
  • Stir the yeast into the milk slightly and let sit for about 5 minutes.
  • Add the egg, flour and salt to the bowl of the stand mixer and mix on low speed until a soft dough forms. The dough will be quite sticky - this is ok. Flour your hands and form it into a ball, placing it back into the bowl to rise.
  • Cover the bowl with plastic wrap and let rise in a warm place for 1 hour.
  • Once the dough has risen punch it down and roll it out on a well floured surface into the shape of a rectangle, until the dough is about 1/2 inch thick.
  • Slice the rectangle in half, into two squares using a pizza cutter or pastry cutter. Slice each square into 12 small rectangles (make 3 vertical slices and 2 horizontal slices).
  • Lightly grease two 12-cup muffin tins with butter or cooking spray.
  • Mix together the granulated sugar and cinnamon in a bowl. Dip each dough rectangle in the melted butter and then in the cinnamon sugar mixture until they're completely coated.
  • Twist each dough rectangle once in the middle and then press them into the prepared muffin cups, with the ends facing up.
  • Preheat your oven to 350 degrees Fahrenheit and let the buns rise (covered with a clean kitchen towel) while the oven preheats (about 20 minutes).
  • Bake at 350 degrees Fahrenheit for about 15-18 minutes until the buns are golden brown and the edges are slightly crispy.
  • Let cool in the muffin tins for several minutes before serving warm, or removing them to a wire rack to cool completely.

Notes

These buns can be stored at room temperature in an airtight container for up to 3 days. For best results, serve on the day they're made.
To make ahead of time, simply make the dough the night before at let it rise in the fridge overnight. In the morning, remove the dough from the fridge, cut and roll the buns as directed and bake as normal. 

Nutrition

Serving: 1bun | Calories: 189kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 272IU | Calcium: 25mg | Iron: 1mg