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These cinnamon twists were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

You know what I love about these cinnamon twists? Everything! The soft and chewy dessert sticks ooze such a buttery, rich and delicious cinnamon toast flavor. And they’re really fun to make because of all the kneading, twisting and oh, so satisfying bread yeast smell.

I’m not the only one who loves the smell of bread yeast, right?

Cinnamon Twists

Scroll to the bottom for the cinnamon twists recipe!

Set aside the morning or afternoon to make these.

They’re worth it; I promise you that.

And the science that turns a newly mixed up dough like this…

… into this because of the addition of yeast never ceases to amaze me.

Also punching it down after rising is entirely too much fun.

That’s when it’s ready to be slathered with all the buttery, brown sugar-cinnamon goodness and it rests for a bit before being cut into strips.

Those strips get twisted and placed on a baking sheet to rise for a little while before baking.

After baking, you’ll probably want to eat some immediately. I encourage this. You earned it.

But if you can stand waiting, a drizzle of glaze over the top is a delightful finishing touch.

Dig in, but by all means, share them with everyone! The recipe makes four dozen so there’s enough to be a giver.

Enjoy!

Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long!

There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving away – One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract

PRIZE #3

Prize #3– Red Star Yeast is giving away an Insulated Tote Bag, “I Knead to be Loaved” Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Printed recipe ebook, Yeast (three 3-strips of Platinum), French Rolling Pin, Measuring Spoons, Bench Scraper/ Dough Cutter, Dough Whisk, Oven Mitt and Kitchen Towel

PRIZE #4

Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you’ll see in some of our recipes this week!)

PRIZE #5

Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet.

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Sponsored items used in this recipe: Red Star Yeast and Dixie Crystals sugar.

Cinnamon Twists

Author Liz

Ingredients

1 1/4 oz package active dry yeast
3/4 cup warm water 110° to 115°, divided
4-1/2 cups all-purpose flour divided
1/4 cup granulated sugar
1-1/2 teaspoons salt
1/2 cup warm milk 110° to 115°
1/4 cup butter softened
1 egg

FILLING:

1/3 cup butter melted
3/4 cup brown sugar packed
4 teaspoons ground cinnamon

Instructions

In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, making sure to check temperature. Add 2 cups of the flour, sugar, salt, milk, butter, egg and the rest of the warm water. Beat on medium speed for 3 minutes. Add remaining flour gradually until a soft dough is formed.
Turn onto a floured surface. Knead dough until it loses its stickiness and is smooth and elastic (about 10 minutes). Place in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Roll into a large rectangle 12x16-inch rectangle. Brush with butter, then sprinkle with brown sugar and cinnamon mixture. Let rest for 5-7 minutes. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 8-10 minutes.
Preheat oven to 350°. Cut lengthwise into three 4-inch by 16-inch strips. Then cut from top to bottom into one-inch wide strips (yielding 48 pieces total). Twist each strip a couple times and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake for about 15 minutes or until golden brown. Remove to cooling rack. Glaze if desired.