Golden Homemade Cinnamon Twists
A Sweet, Spiced Labor of Love
There is nothing quite like the smell of fresh cinnamon dough baking in the oven.
The Whatever Pan is a baker’s secret weapon. Its thick cast aluminum base ensures that the bottom of your cinnamon twists develops a light, caramelized crunch without burning, while the deep sides help the dough rise upward, keeping the centers incredibly soft and fluffy. By proving and baking directly in the pan, you ensure every ounce of that cinnamon-sugar butter is captured, creating a decadent glaze that makes these better than any bakery find.
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Serves
12
Course
Dessert
Prepare
30 mins (+ Proving)
Cooks
20 mins
500g strong white flour
275g whole milk
40g unsalted butter (for the dough)
7g dried active yeast
50g caster sugar
2 small eggs (one for dough, one for glazing)
Pinch of salt
The Filling:
150g caster sugar
75g butter, melted
3 tsp ground cinnamon
1 Gently heat the milk and 40g butter in your Whatever Pan until the butter melts. Pour into a bowl and let it cool until just warm to the touch (lukewarm).
2 Place the flour in your Medium Mixing Bowl. Add the yeast to one side and salt to the other, then stir in the 50g sugar.
3 Slowly pour the warm milk into the flour. Mix by hand until a soft, slightly sticky dough forms.
4 Add one egg and continue to mix until combined. Tip the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
5 Return the dough to your Mixing Bowl, cover, and let it prove in a warm spot for about 1 hour or until doubled in size.
6 Make the filling: Stir together the melted butter, cinnamon, and 150g sugar.
7 Roll the dough into a 30x40cm rectangle. Spread the filling evenly over the surface, then fold the dough in half.
8 Cut into 12 strips. Twist each strip into a spiral, then wrap it around itself to form a bun, tucking the end underneath.
9 Place the twists in your Whatever Pan, leaving space for them to grow. Let them prove for another 30-45 minutes.
10 Preheat your oven to 190°C/375°F. Brush the tops with beaten egg and bake for 18-20 minutes until deep golden brown.
| Nutrient | Amount |
|---|---|
| Energy | 1,170kJ / 280kcal |
| Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 42g |
| Sugars | 16g |
| Protein | 6g |
| Salt | 0.3g |