Low Iodine Cinnamon Twists

Total time1 hr 58 min

Prep time25 min

Cook time18 min

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Ingredients

12 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
¾ cup warm milk (110°f / 43°c)
So Delicious Dairy Free Organic Unsweetened Coconut Milk Pacific Foods Original Hemp Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.
See all
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp vanilla extract

For the cinnamon sugar

⅓ cup granulated sugar
1 ½ tsp ground cinnamon

For assembly

2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the glaze

½ cup powdered sugar
1–2 tbsp milk
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.

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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