Cinnamon Twists

Cinnamon Twists

A delicious little cinnamony treat.
cooking time imageCooking time - 60 mins
serves imageServes - 12
difficulty imageDifficulty - easy peasy

Ingredients

  • 275g/9.3fl oz whole milk
  • 40g/1.4oz unsalted butter
  • 500g/17.6oz strong white flour 
  • 7g/0.2 oz dried active yeast
  • 50g/1.8oz caster sugar
  • 2 small eggs

For the filling

  • 75g/2.6oz butter, melted
  • 150g/5.3oz caster sugar
  • 3 tsp ground cinnamon

Method

  • Heat the milk and butter in your Whatever Pan. Let it cool down until it’s warm enough to handle.
  • Put the flour in your medium Jean Patrique Plastic Mixing Bowl. 
  • Add in the yeast and salt so that they’re not touching.
  • Combine it all together with your sugar. 
  • Slowly pour in the warm the milk and mix with your hands until you have a relatively sticky dough. Stop adding the milk once the desired consistency is reached.
  • Add in 1 egg and continue mixing.
  • Dust your work surface with flour then tip out the dough.
  • Knead for 10 mins until you have a smooth dough.
  • Return to your Jean Patrique Plastic Mixing Bowl to prove for an hour or until doubled in size.
  • Make the filling by combining the melted butter, sugar and cinnamon. 
  • Roll out the dough to a 30x40cm / 12x16in rectangle, spread out the filling and fold it into half. 
  • Cut into 12 strips. 
  • Twist both ends in opposite directions until a spiral shape. Hold one end in your hand then wrap the rest of the dough around itself. Press the end into the bottom of the bun.
  • Place them in your Whatever Pan ensuring there is enough space between each twist.
  • Let it prove for 30-45 mins until slightly risen.
  • Preheat the oven to 190°C/375°F.
  • Brush the top of the buns with some beaten egg.
  • Bake for 18-20 minutes until golden brown. 
  • Serve and enjoy!

Ingredients

  • 275g/9.3fl oz whole milk
  • 40g/1.4oz unsalted butter
  • 500g/17.6oz strong white flour 
  • 7g/0.2 oz dried active yeast
  • 50g/1.8oz caster sugar
  • 2 small eggs

For the filling

  • 75g/2.6oz butter, melted
  • 150g/5.3oz caster sugar
  • 3 tsp ground cinnamon

Method

  • Heat the milk and butter in your Whatever Pan. Let it cool down until it’s warm enough to handle.
  • Put the flour in your medium Jean Patrique Plastic Mixing Bowl. 
  • Add in the yeast and salt so that they’re not touching.
  • Combine it all together with your sugar. 
  • Slowly pour in the warm the milk and mix with your hands until you have a relatively sticky dough. Stop adding the milk once the desired consistency is reached.
  • Add in 1 egg and continue mixing.
  • Dust your work surface with flour then tip out the dough.
  • Knead for 10 mins until you have a smooth dough.
  • Return to your Jean Patrique Plastic Mixing Bowl to prove for an hour or until doubled in size.
  • Make the filling by combining the melted butter, sugar and cinnamon. 
  • Roll out the dough to a 30x40cm / 12x16in rectangle, spread out the filling and fold it into half. 
  • Cut into 12 strips. 
  • Twist both ends in opposite directions until a spiral shape. Hold one end in your hand then wrap the rest of the dough around itself. Press the end into the bottom of the bun.
  • Place them in your Whatever Pan ensuring there is enough space between each twist.
  • Let it prove for 30-45 mins until slightly risen.
  • Preheat the oven to 190°C/375°F.
  • Brush the top of the buns with some beaten egg.
  • Bake for 18-20 minutes until golden brown. 
  • Serve and enjoy!

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