Buttermilk Cinnamon Twists
Moist buttermilk cinnamon twists were the star of my mom’s weekend breakfasts, and I’ve been eager to bring them back with a modern twist. Growing up, her caramel and cinnamon rolls were legendary, but those twists—light, sweet, and just the right amount of indulgent—always felt like a special treat. With swimsuit season in mind, I wanted to revive her classic recipe, making them softer and moister while keeping that nostalgic flavor. By tweaking her recipe to use my favorite ingredient, buttermilk, and adjusting the shaping for easier handling, I’ve created a recipe that’s perfect for lazy mornings or brunch gatherings. If you’re craving a sweet, fluffy breakfast pastry that’s not too heavy, this easy recipe is for you!
The Origins of Cinnamon Twists
Did you know cinnamon twists trace back to a 1950s Betty Crocker recipe? These old-fashioned breakfast pastries are the perfect balance of sweet and light, ideal for slow weekend mornings when you want something indulgent without a sugar coma. My updated version keeps the classic charm but adds buttermilk for extra tenderness and a foolproof shaping method that’s beginner-friendly. With just one rise (or an optional second for fluffier results), this homemade cinnamon twists recipe is great for beginner bakers and seasoned pros alike.
Why Buttermilk Makes These Twists So Moist
Buttermilk is the secret to these soft cinnamon twists. Its slight acidity tenderizes the dough, while its fat content keeps the twists moist and rich. Compared to the original recipe’s sour cream, buttermilk creates a lighter, fluffier texture that’s less dense but just as flavorful. I’ve also boosted the butter and fine-tuned the flour to ensure these twists stay soft even after cooling, solving the dryness some readers (and I!) noticed in earlier batches due to overly thin strips.
Perfecting the Cut Size for Thicker, Even Twists
For years I made my mom’s cinnamon twists recipe for 24 thin strips from a long 8 x 24-inch rectangle, each about 1 inch wide after folding. While delicious, these thinner twists were tricky to cut evenly and often dried out quickly because of their small size.
After some experimenting (check out my YouTube video – coming soon!), I switched to a more manageable 12 x 18-inch rectangle, folded to 6 x 18 inches, and cut into 16 strips (just over 1 inch wide). This creates thicker, plumper twists that are easier to divide—just cut the folded dough into four 4 x 4-inch sections, then each into four 1-inch strips. The result? Fewer twists but bigger, more consistent portion sizes that stay moist and tender. The thicker shape reduces surface area, helping them retain moisture during baking, and the simpler rectangle makes rolling and cutting a breeze, especially for beginners.
My preference? The thicker buttermilk cinnamon twists but you have options.
Sour Cream vs. Buttermilk: What’s the Difference?
The original Betty Crocker recipe used sour cream, which has a higher fat content (about 20%) and lower water content (about 70%) than buttermilk (2–4% fat, 90% water). This impacts the dough’s hydration and texture. If you want to swap buttermilk for sour cream, here’s how to adjust:
- Use ¾ cup (180g) sour cream instead of ¾ cup buttermilk and ½ cup water.
- Reduce butter to 3 tbsp (from 4 tbsp) to account for sour cream’s higher fat.
- Increase flour slightly (up to 4¼ cups or 530g) if the dough feels too sticky, as sour cream has less water.
Buttermilk is my go-to for a lighter, moister result, so the recipe below sticks with it for that tender, fluffy crumb.
Tips for Perfect Cinnamon Twists
- Prevent Dryness: The extra buttermilk, butter, and post-bake butter brush ensure these twists stay moist and soft. Use a thermometer to avoid overbaking.
- Easy Shaping: The 12 x 18-inch rectangle is easier to roll than a long strip, and cutting into quarters makes dividing the dough a breeze.
- Make Ahead: Prepare the dough and shape twists the night before. Cover, refrigerate overnight, and bake fresh in the morning.
- Flavor Boost: Add a pinch of nutmeg to the cinnamon filling for a warmer flavor.
Why You’ll Love These Buttermilk Cinnamon Twists
Cinnamon Twists are a lighter alternative to cinnamon rolls, with a tender, moist crumb and just the right amount of sweetness. The simplified shaping (no more wrestling with a long rectangle!) makes them perfect for beginners, and the buttermilk ensures they stay soft for days. Whether you’re recreating childhood memories or starting a new breakfast tradition, these homemade cinnamon twists are sure to impress.
Have you tried making cinnamon twists before? Share your tips or let me know how this recipe turns out in the comments below! For more breakfast treats, check out my other breakfast recipes or pin this to your Pinterest board for later.
Old-Fashioned Buttermilk Cinnamon Twists
Print Recipe
Ingredients
Dough:
- ½ cup warm water (90–110°F) 120 g
- 2 ¼ tsp active dry yeast
- ¾ cup warm buttermilk (90–110°F) 180 g
- 3 Tbsp granulated sugar
- ¼ tsp baking soda
- 1 tsp salt
- 1 large egg, room temperature
- 4 Tbsp salted butter, melted and cooled slightly 56 g
- 4 cups unbleached all-purpose flour, spooned & leveled ( plus extra for dusting) 500 g
Cinnamon Filling:
- 2 Tbsp salted butter, softened 28 g
- ⅓ cup brown sugar, packed 67 g
- 1 tsp ground cinnamon
Glaze:
- 1½ cups confectioners’ sugar 180 g
- ½ teaspoon vanilla extract
- 2-3 Tbsp milk, adjust for thick consistency 30-45 g
Instructions
Make the Dough:
- Activate Yeast: In a large mixing bowl, combine 2 tbsp warm water, 1 cup warm buttermilk, 3 tbsp granulated sugar, and 2¼ tsp active dry yeast. Stir gently and let sit for 5–10 minutes until frothy, indicating active yeast.
- Mix Dough: Add 4 tbsp melted butter, 1 egg, 1 tsp salt, ¼ tsp baking soda, and 2 cups (250 g) flour. Mix with a wooden spoon or dough hook until combined. Gradually add remaining flour, ¼ cup at a time, until a soft, slightly tacky dough forms (up to 4 cups total, 500g). If too sticky, add up to ¼ cup (30g) extra flour
- Knead Dough: Turn dough onto a lightly floured surface and knead for 4-5 minutes until smooth and elastic. If dough feels dry, lightly wet your hands to add moisture. Avoid over-flouring.
- Optional First Rise: For fluffier twists, place dough in a greased bowl, cover with a tea towel, and let rise in a warm place (75–85°F) for 30–60 minutes until doubled. For quicker twists, rest dough for 5 minutes and proceed.
- Prepare Cinnamon Filling: In a small bowl, mix ⅓ cup brown sugar, 1 tsp cinnamon, and softened butter.
Shape Twists:
- Roll Dough: On a lightly floured surface, roll dough into a rectangle roughly 12×18-inches around a ¼-inch thick.
- Spread Filling: Spread the cinnamon filling over half of the rectangle (long side), leaving ¼-inch at the bottom.
- Fold & Seal: Fold top half of dough to meet bottom edge, forming a 6 x 18-inch rectangle. Press edges firmly to seal and lightly press the surface of the dough down.
- Slice: Cut into four even sections, then cut each section into four even strips.
- Shape: Twist each strip 4 to 5 times, stretch to desired length, and place on a parchment or silicone-lined baking sheet, 1½ inches apart.
Rise & Bake:
- Rise: Cover twists and let rise for 30–45 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Bake for 14–16 minutes, or until internal temperature reaches 190–195°F and twists are light golden brown. If baking at 350°F, check at 15–17 minutes.
- Glaze: Let rolls cool for 5–7 minutes on the baking sheet and transfer to a wire rack. Whisk 1½ cups sifted confectioners’ sugar, ½ tsp vanilla, and 1–2 tbsp milk until smooth and thick. Add more milk, ¼ tsp at a time, for a pourable but thick consistency. Drizzle or spread over warm rolls (not hot) to ensure the glaze adheres properly without running off.
- Serve & Store: Enjoy warm for the softest texture. Store in an airtight container for up to 2 days. Glaze will soften when they are stored. Best served warm so you can reheat slightly in the microwave (10-15 seconds) for warm, fresh flavor. Freeze for up to 1 month.
Notes
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Prevent Dryness: The thicker 16-twist cut size, extra buttermilk, and butter ensure a moist, tender texture. Use a thermometer to stop at 190–195°F to avoid overbaking.
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Yeast Proofing: Proofing yeast separately in ½ cup warm water ensures reliable activation. For active-dry yeast, keep water at 190–110°F to avoid killing yeast.
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Flour Adjustment: The dough uses 4 cups (500g) flour but may need up to ¼ cup (30g) extra if sticky, depending on flour brand or humidity.
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Cinnamon Paste: Mixing butter, sugar, and cinnamon into a paste makes spreading easier and ensures even flavor.
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Make Ahead: Shape rolls the night before, refrigerate after the second rise, and bake fresh in the morning.
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Flavor Boost: Add a pinch of nutmeg to the cinnamon filling paste for extra warmth.
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Storage Tip: The glaze softens over time, so reheat rolls briefly in the microwave for that just-baked warmth.
Video
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These are so fun! My kids really enjoyed them! Simple and delicious!
Just the right amount of sweet! Simply delicious.
These were delicious!! I loved them! Adding cardamom would be a yummy addition too
I love anything with cinnamon, but sometimes I want something lighter than cinnamon rolls or bread. This recipe checks all the boxes, and buttermilk – yum!
I would eat these every morning. Very delicious very soft and gooey. But a perfect consistency to hold its rope shape. Great flavors all throughout each bite.