These Cinnamon Twists taste like cinnamon rolls but are quick and simple to prepare. A baked alternative to fried donuts or churros, these cinnamon-sugar twists work well as a dessert, breakfast, or snack. Serve warm with a sweetened cream cheese dip.
What are cinnamon twists?
Cinnamon twists are a hybrid between cinnamon breadsticks and cinnamon donuts, with the comforting flavor of a cinnamon roll. Store-bought yeast dough is rolled into ropes, twisted, brushed with butter, coated in cinnamon-sugar, and baked until golden.
Fresh from the oven they’re lightly crisp on the outside, soft and fluffy inside, and filled with warm cinnamon aroma — perfect for an easy homemade treat.
To dip or not to dip?
A lightly sweetened cream cheese dip complements the twists nicely, either for dipping or drizzling. That said, they’re delightful on their own and make a great swap for fried treats when you want something less greasy but still indulgent.
Ingredients for cinnamon breadsticks
These twists use a handful of simple ingredients:
- Rhodes dinner rolls (thawed but still cold)
- Butter, melted
- Light brown sugar, packed
- Granulated sugar
- Ground cinnamon
How to make cinnamon twists
These twists come together quickly and make a lovely breakfast, brunch, or dessert:
- Roll each dough ball into a long rope and twist the ends so the center forms a twist.
- Dip each twist in melted butter, then coat with the cinnamon-sugar mix.
- Let the coated twists rest briefly, then bake until golden.
Photo steps below show the technique in detail.
Rolling the dough
Roll each ball of dough into a rope about 14 inches long. Twist the ends in opposite directions 3–4 times, then pinch the ends together — lifting the rope will create the twist naturally.
Once pinched, lifting the ends causes the rope to coil into a neat twist ready for coating.
Coating the twists
Melt butter in a shallow dish. In a separate dish mix brown sugar, granulated sugar, and cinnamon. Dip each twist in butter, then roll in the cinnamon-sugar to coat. Arrange twists a couple of inches apart on a prepared sheet pan.
Cover loosely with sprayed plastic wrap and let rest 15–20 minutes until they puff slightly.
Baking and serving
Bake at 350°F for 15–20 minutes until cooked through. While they bake, whip together the cream cheese dip: beat cream cheese until smooth, then add powdered sugar, vanilla, and a little milk until you reach the desired consistency. Serve the warm twists with the dip for dunking or drizzling.
How to store cinnamon twists
These are best eaten warm the day they’re made. Store leftovers in an airtight container or zip-top bag at room temperature for 3–4 days; note the cinnamon sugar can soften and make the bread slightly sticky. Keep the cream cheese dip refrigerated in a separate container.
Reheat leftovers briefly in the microwave — 10–20 seconds — to refresh softness.
More recipes using Rhodes bread
- Cinnamon Swirl Bread
- Magic Marshmallow Puffs
- Campfire Cinnamon Rolls
- Apple Cinnamon Monkey Bread
- Cinnamon Wheel Recipe
- Cinnamon Sugar Pretzel Bites
Cinnamon Twists
Ingredients
- 12 Rhodes Dinner Rolls, thawed but still cold
- 6 Tbsp (85 g) butter, melted
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 tsp ground cinnamon
Cream Cheese Dip:
- 4 oz (113 g) cream cheese
- 3/4 cup (90 g) powdered sugar
- 1 tsp vanilla
- 1–2 Tbsp milk
Equipment
- Sheet tray or baking sheet
- Shallow dishes for butter and cinnamon-sugar
- Mixing bowl and hand mixer for the dip
Instructions
- Place frozen Rhodes rolls on a lined or greased sheet tray. Cover with sprayed plastic wrap and thaw for 1–2 hours at room temperature or overnight in the refrigerator until thawed but still cool to handle.
- Preheat oven to 350°F (175°C).
- Roll each dough ball into a 14-inch rope. Twist the ends in opposite directions 3–4 times, pick up the ends, and pinch them together so the rope forms a twist.
- Melt butter in a shallow dish. Combine brown sugar, granulated sugar, and cinnamon in another dish.
- Dip each twist in melted butter, then roll in the cinnamon-sugar coating. Place twists a couple inches apart on the prepared sheet pan.
- Cover loosely with sprayed plastic wrap and let rest 15–20 minutes until slightly risen.
- Bake at 350°F for 15–20 minutes until cooked through. Internal temperature should reach about 190–200°F. Twists may brown more on the bottom.
- For the cream cheese dip: beat cream cheese until smooth, add powdered sugar, vanilla, and milk, and mix until combined. Serve as a dip or drizzle.
Notes
- Best eaten immediately. Store leftovers in an airtight container at room temperature for 3–4 days. The coating may soften and become slightly sticky over time.
- Keep the cream cheese dip refrigerated.
- Reheat leftovers in the microwave for 10–20 seconds to refresh.
Nutrition
Disclaimer: Nutritional values are estimates.
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