Vegan Cinnamon Twists
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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)
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 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 tipUse 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, meltedChef's tipUse 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 milkChef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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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