Eggless Cinnamon Twists
Soft, pillowy, and swirled with a generous cinnamon-sugar filling, these twisted pastries are the kind of thing that disappears from the counter before they've even had a chance to cool. The dough comes together with warm milk, melted butter, and a touch of vanilla, giving each twist a tender, slightly rich crumb that bakes up golden and fragrant. A simple powdered sugar glaze drizzled over the top while they're still warm takes them firmly into bakery territory. Many classic sweet roll and pastry recipes lean heavily on eggs for structure and richness, but this dough proves you don't need them — the yeast does the heavy lifting, and the result is beautifully light without any compromise. The whole process is approachable even if you're new to yeasted doughs, and the 15-minute rest before baking means you're not waiting around all day. With 12 twists per batch, there's plenty to share — or not. Serve them warm straight from the pan for maximum cinnamon pull.
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Learn more →Ingredients
12 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¾ cup warm milk (110°f / 43°c)
- 2 tbsp granulated sugar
- 2 ¼ cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 3 tbsp unsalted butter, melted and cooled slightly
- ½ tsp vanilla extract
For the cinnamon sugar
- ⅓ cup granulated sugar
- 1 ½ tsp ground cinnamon
For assembly
- 2 tbsp unsalted butter, melted
For the glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm milk, 2 tbsp granulated sugar, and yeast. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the melted butter and vanilla extract to the yeast mixture and stir to combine. Add the flour and salt, then mix with a dough hook on medium speed (or stir with a wooden spoon and knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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