These cinnamon twists are crispy and a little chewy from the generous amount of caramelized cinnamon-sugar, plus cinnamon.
Here in Denmark, we call these pastries ‘Kanelsnurrer‘, and we usually ate these with coffee. You will see these in all Scandinavian coffee shops. It is a popular pastry here in the Nordic countries.
What is Cinnamon Twists
This recipe is for easy and spongy cinnamon twists, which are the most delicious cinnamon baked goods. Most people have probably tried baking cinnamon snails and cinnamon rolls before, but if you feel like having the courage to try a different variety, then these are just the thing for you. 😊
They look so fine and easier to make than regular cinnamon snails. The best thing about these is that the more imperfect they become, the better it tastes.
Can these Cinnamon Twists freeze?
They can easily be frozen. They can be frozen before baking or after baking. If you freeze them before baking, be sure to freeze them before they are allowed to rise. When you take them up, they should be allowed to raise them there before they are baked.
If they are frozen after baking, wait for them to cool slightly. Then put them in freezer bags and then in the freezer. When they are picked up, we tend to leave them lying on the kitchen table. Before serving, you can then give them a quick tour of the oven or toaster.
You will need:
For the yeast mixture
- 125 ml (1/2 cup + 2 tsp) whole milk, lukewarm
- 12 g fresh yeast or 4 grams instant dry yeast
- 1 tbsp granulated white sugar
For the dough
- 250 grams (2 cups) bread flour (or all-purpose flour)
- 25 grams (2 tbsp) granulated white sugar
- 1 tsp ground cardamom (optional)
- 1/2 tsp salt
- 40 grams (approx. 3 tbsp) butter, softened
- 1 egg, beaten and at room temperature
- 1/4 egg wash for brushing
For the remonce
- 50 grams (approx. 4 tbsp) butter, softened
- 50 grams (1/4 cup) brown sugar
- 1 tsp ground cinnamon
For the yeast mixture
- Warm milk in a small saucepan (or in the microwave) until lukewarm. Remove from heat, then add yeast and sugar. Let it sit for 5 to 10 minutes in a warm place.
For the dough
- In a stand mixer bowl, add flour, salt, cardamom, sugar, egg, and the yeast mixture. Knead for 1 minute, then add butter. Continue to knead for 6 to 7 minutes, or until smooth and slightly sticky. Take the windowpane test.
- Transfer dough ball to a greased bowl, cover with plastic wrap and a clean kitchen towel. Allow dough to rise for 1 hour to 1 ½ hour or double in size at room temperature. This may more or less time, depending on the humidity and temperature in your home.
For the remonce
- While waiting for the dough to rise, stir in soft butter, brown sugar, and cinnamon together in a bowl for a uniform and spreadable remonce. Set aside.
How to make cinnamon twists
- After the dough has doubled in size, punch the dough and transfer it to a well-floured surface and roll out into a 14×9 inch rectangle. Spread the cinnamon remonce on the dough in an even layer.
- Fold ⅓ of the dough towards the middle and place the other ⅓ over so that the dough is in 3 layers. Roll a dough roller over the dough so that the 3 layers come together and become a bit flatter.
How to twist the dough (watch the video tutorial to see how I did this)
- Cut both ends of the dough and divide them into 6 strips on the short joint. The strips should be approx. 2 cm wide. Cut each strip longitudinally so that it still sticks to one end.
- Then cut each strip, and you have to cut almost all the way through, but not entirely. Leave a piece that is not cut through the top.
- Now you twist the two strips around each other, roll each twisted strip together like a snail. Fold the end under the snail so it does not pop up during baking.
- Distribute the cinnamon rolls on a baking sheet lined with baking paper, cover with a clean kitchen towel, and allow to rise on the baking sheet while you’re heating the oven.
- Turn on the oven at 190 degrees Celcius. Brush the cinnamon rolls with egg wash and bake them in the oven for approx. 15 minutes, or until lightly golden and cooked through.
- Cool them on a baking rack, and serve them warm and freshly baked.
- Instead of fresh yeast, you can also use instant or active dry yeast. If you’re using active dry or fresh yeast, remember to proof the yeast first by combining half of the lukewarm milk, half of the sugar, and yeast in a bowl and leave it for 5 to 10 minutes until foamy.
- You can also change the filling of your choice.
- You can shape your Cinnamon Twists in whatever shape you want, from traditional to croissant shape style.
- If you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results.
- Use warm/room temperature water instead of hot water.
- Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.