This Cinnamon Roll Twist is a fun twist – literally – a classic breakfast recipe!
Keepsakes. Robbie brings the best stuff home from preschool, and we recently made him a keepsakes bin that we store at the top of his closet. (By keepsakes bin, I mean a big plastic container with a lid.) Laura and I both have a box of our childhood things tucked away in the basement. There are some pretty awesome things in those boxes! So it only makes sense that we’ve started keeping some of Robbie’s better keepsakes.
To be fair, Robbie brings a lot of stuff home from preschool. Pages that he “colored.” (i.e. Pages with one line drawn on them.) Pages for the letter of the week…every week. Not all of these things are making their way into his keepsake box. Some have been landing in the circular filing cabinet. Don’t worry…we’re keeping the good ones! Like the Mother’s Day info sheet that Robbie filled out about Laura. (Apparently her favorite food is quesadillas.)
Last week, I got a letter from my Dad, and it turns out that he found a Christmas list that I made for Santa when I was 15 years old. Apparently my 15-year-old self wanted a pocket tv, a new Lexus and a Pentium computer. Let’s break this down for a minute.
I’m pretty sure I finally got that pocket tv. It’s called a smartphone.
I never got a Lexus (yet), but I’m totally ok with that one.
A Pentium computer. I might’ve wanted this one back in the day, but I’m pretty sure a Pentium computer these days would be laughably slow…if it even turned on at all!
You see, I was quite the negotiator back when I was younger. Or at least I thought I was. I filled my list with ridiculous items in an effort to actually get the items I wanted. In this case, I guess I really was after a book called “Tricks of the Doom Gurus.” I must’ve had grand visions of learning how to program my own video games. (Doom was a classic video game back in the day, and it’s still widely recognized as a major advancement in video game technology.) As I recall, I actually did get that book for Christmas that year, but I didn’t get a pocket tv. Bummer.
Cinnamon Roll Twist
Aside from lists for Santa, the holidays also remind me of cinnamon buns. Seriously. Cinnamon buns. My Mom used to make cinnamon buns on Christmas morning every year, so I have this deep association with Christmas and cinnamon buns. I’ve carried on that tradition here, and I often make cinnamon buns (or some variation) for us on Christmas morning. This Cinnamon Roll Twist is a variation on the classic cinnamon bun, and I have to admit that it’s pretty awesome!
If you’ve ever made homemade cinnamon rolls, then this Cinnamon Roll Twist will look very familiar. The dough is made the same way. The filling is brushed the same way. The process takes a slight turn when it comes to slicing up the rolls. Instead of slicing 8-10 rolls out of the log of dough, you simply cut the log of dough lengthwise and twist the two pieces back of forth. Pinch the two ends together to create a circle, and then let that dough rise in a cast iron skillet. Bake it up and *boom* Cinnamon Roll Twist. If you love cinnamon rolls as much as I do, then this twist needs a spot on your baking agenda. It’s a fun one!
As for me, I’m off to wonder why my 15-year-old self asked Santa for “a stapler with staples.” Happy baking!
Did you make this Cinnamon Roll Twist? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for other fun cinnamon roll variations? Check out these other favorite cinnamon roll recipes, too:
Cinnamon Roll Twist
For the Dough
- 1 cup warm milk
- 1 Tbsp active dry yeast
- 3¾ cups all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter melted
For the Filling
- ¼ cup sugar
- ¼ cup brown sugar
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup pecans chopped
- ½ cup unsalted butter melted
For the Glaze
- 1¼ cups powdered sugar
- 2 Tbsp milk
- Stir yeast into warm milk; let stand for 5 minutes.
- Using a countertop mixer, add the flour, sugar and salt; stir until well combined.
- Add eggs and milk/yeast mixture; stir until well combined.
- Add melted butter to the bowl and gradually increase speed to medium; mix for 2-3 minutes, or until dough becomes very smooth.
- Grease a large bowl with a small amount of butter or oil. Transfer dough into bowl and cover with plastic wrap. Let sit in warm spot until doubled in size (~1 hour). (Note: I typically let dough rise in my oven with only the oven light on.)
- Transfer dough to a well-floured countertop and fold several times. Lightly cover dough with plastic wrap and let rest for 15 more minutes.
- Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar, cinnamon, nutmeg and pecans; set mixture aside. (Note: The butter will be used later.)
- Spray a 9” or 10” cast iron skillet with baking spray; set skillet aside.
- On a well-floured countertop, roll the dough into a 16”x12” rectangle.
- Brush the dough with the melted butter. Sprinkle the surface with sugar mixture, leaving a ½” border on all sides.
- Starting with a long side, roll dough into a log and pinch seam to seal.
- Cut dough lengthwise, but leave top 2” of the log uncut. Carefully twist two pieces together, keeping the cut side up as you twist. Wrap the two ends of the log together to create a circle. Place dough into prepared skillet.
- Cover dough with plastic wrap and let sit in warm spot until doubled in size (~45 minutes).
- Preheat oven to 350°F.
- Bake for 30 minutes. Tent pan with foil and continue baking for 15-20 more minutes, or until golden brown and a toothpick inserted into center comes out clean. Let twist cool completely in pan.
- Using a small bowl, whisk together powdered sugar and milk for the glaze. Drizzle glaze over twist before serving.