Cinnamon Twists
These Cinnamon Twists taste just like cinnamon rolls and are super easy to make. A great alternative to fried donuts or churros, these baked cinnamon sugar twists make a great dessert, breakfast, or treat. Complete with sweetened cream cheese for dipping.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
What are cinnamon twists?
These cinnamon sugar twists are a cross between cinnamon breadsticks and cinnamon donuts, but taste exactly like a cinnamon roll.
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Store-bought yeast dough is rolled and twisted, then dipped in butter and cinnamon-sugar, and baked to perfection in the oven.
Fresh and warm, they are slightly crisp on the outside, soft and fluffy on the inside, and full of fragrant cinnamon.
To dip or not to dip?
Sweetened cream cheese is great to dip or drizzle the cinnamon twists with, but they are pretty perfect as-is.
They taste an awful lot like a cinnamon donut or churro without any frying. And they are super fun and easy to make!
Ingredients for Cinnamon Breadsticks
These cinnamon twists are made with 5 basic ingredients:
- Rhodes Rolls, thawed but still cold (my shortcut for ALL yeast bread recipes)
- Butter, melted
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
How to Make Cinnamon Twists
Once you have all the ingredients, it’s really easy to make cinnamon twists. They make a great breakfast, brunch, dessert, or treat.
- Simply roll the dough into a long rope. Then shape it into a twist.
- Dip twists in butter and cinnamon sugar.
- Bake and enjoy!
See photo tutorial below for more specific instructions.
Rolling the Dough
Roll each ball of Rhodes dough into a 14-inch rope. Then roll each end in opposite directions 3 or 4 times.
Pick up the ends and pinch them together. The dough will twist automatically.
Coating the Twists
Melt butter in a deep plate/dish. Combine cinnamon and sugars in another deep plate/dish.
Dip twists in butter, then in the cinnamon and sugar mixture. Place a couple inches apart on a prepared baking sheet.
Cover with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.
Baking and Serving
Bake cinnamon twists at 350 degrees Fahrenheit for 15-20 minutes.
Beat cream cheese, powdered sugar, vanilla and milk together and place in a bowl for dipping.
How to Store Cinnamon Twists
These cinnamon twists are best eaten fresh and warm from the oven.
You can store leftovers in an airtight container or zip-top bag at room temperature for 3-4 days. (NOTE: The cinnamon sugar does dissolve slightly while storing and makes the bread sticky.)
Store the cream cheese dip separately in the refrigerator.
Nuke leftover cinnamon twists in the microwave for 10-20 seconds.
More Recipes Using Rhodes Bread
- Cinnamon Swirl Bread
- Magic Marshmallow Puffs
- Campfire Cinnamon Rolls
- Apple Cinnamon Monkey Bread
- Cinnamon Wheel Recipe
- Cinnamon Sugar Pretzel Bites
Cinnamon Twists
Ingredients
- 12 Rhodes Dinner Rolls, *thawed but still cold
- 6 Tbsp (85 g) butter, melted
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tsp ground cinnamon
Cream Cheese Dip:
- 4 oz (113 g) cream cheese
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp milk
Instructions
- *Place frozen Rhodes rolls on a sheet tray lined with a silicone baking mat. Alternately grease pan with cooking spray. Cover the frozen rolls with sprayed plastic wrap. THAW at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.
- Preheat oven to 350 degrees Fahrenheit.
- Roll each ball of dough into a 14-inch rope. Then roll each end in opposite directions 3 or 4 times. Pick up the ends and pinch them together. The dough will twist automatically.
- Melt butter in a deep plate/dish. Combine cinnamon and sugars in another deep plate/dish.
- Dip twists in butter, then in the cinnamon and sugar mixture. Place coated twists a couple inches apart on the prepared baking sheet.
- Cover the twists with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.
- Bake cinnamon twists at 350˚F for 15-20 minutes until baked through. (Internal temperature of 190-200˚F.) May brown only on bottom.
- CREAM CHEESE DIP: With an electric hand mixer, beat cream cheese in a large bowl until smooth. Add the powdered sugar, vanilla, and milk. Mix together. Serve as a dip or drizzle over the top of twists.
Notes
- Best eaten immediately. Store leftover cinnamon twists in an airtight container or zip-top bag up to 3-4 days. (NOTE: The cinnamon sugar does dissolve slightly while storing and makes the bread sticky.)
- Store the cream cheese dip separately in the refrigerator.
- Nuke leftover cinnamon twists in the microwave for 10-20 seconds.
Nutrition
Did you make this?
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Can you use a can of pillsbury biscuits?
I haven’t tested this recipe with biscuits instead of yeast dough, so I can’t say for certain if it would work or how long it would bake.