Cinnamon twists are easier to make than they look. You fold the dough around the filling, cut strips and twist. No two turn out alike, and that is part of the charm.
Black Month pack What you need
The recipe makes about 16 twists.
For the dough:
- 250 ml milk
- 25 g fresh yeast or 6 g dried yeast
- 75 g sugar
- 75 g butter
- 1 tsp ground cardamom
- ½ tsp salt
- About 450 g plain flour
For the filling:
- 75 g soft butter
- 75 g brown sugar
- 1 tbsp ground cinnamon
To brush:
- 1 egg
How to make it
- Melt the butter, add the milk and bring the mixture to lukewarm.
- Stir the yeast into the milk. If you use dried yeast, mix it into the flour.
- Mix in the sugar, cardamom, salt and most of the flour.
- Knead for about 10 minutes, until the dough comes away from the bowl. Add the rest of the flour as needed.
- Cover, and let the dough rise for about 1 hour.
- Roll the dough out to about 30 × 40 cm.
- Stir the filling together, and spread it over the whole surface.
- Fold the dough in two lengthwise, and cut strips of about 2.5 cm.
- Twist each strip, and roll it into a knot. Tuck the end well underneath.
- Let the twists rise for 20 minutes on a baking tray, and heat the oven to 225 °C. Brush them with egg.
- Bake in the middle of the oven at 225 °C for 10 to 12 minutes.
When the filling runs out
A little caramelised filling on the tray is simply delicious. If a lot runs out, the butter is too soft, or the twists are rolled too loosely. Tuck the end well under the twist, and do not wait too long before they go in the oven.
How they stay soft
The twists taste best on the day they are baked. If they need to last longer, put the cold buns in the bread bag right away and keep the bag in the fridge. The rest go in the freezer the same day. Thaw them in the bag, and give them 5 minutes in the oven at 175 °C. More on this in how to freeze buns and Danish pastries.
Bivoks™ bread bag299 NOKCotton and linen with beeswax on the inside. Measures 30.5 × 43 cm, closes with a clip and can go in the freezer.
Frequently asked questions
What is the difference between cinnamon twists and cinnamon buns?
Cinnamon twists are folded and twisted. Cinnamon buns are rolled and cut into slices. The dough is nearly the same.
Can the dough be made the evening before?
Yes. Use a third of the yeast, let the dough rise in the fridge overnight and shape the twists the next morning.
Can I use ordinary sugar in the filling?
Yes, but brown sugar gives more caramel flavour.
Can cinnamon twists be frozen?
Yes, both before and after baking. Finished twists are easiest.
Want more buns? See hveteboller (soft Norwegian buns) and Skolebrod (custard buns).
Soft buns tomorrow too
The Bivoks™ bread bag suits buns too, and the clip keeps the bag closed.
See the bread bag →- 365-day guarantee
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- Closes with a clip
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- Reusable for 12+ months