Old-Fashioned Buttermilk Cinnamon Twists - Rise and Bake with Julie

Prep:30

Cook:14

Total:2

Yield: twists

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

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.

Roll Dough: On a lightly floured surface, roll dough into a rectangle roughly 12x18-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: 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.

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.
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.
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.
Cinnamon Paste: Mixing butter, sugar, and cinnamon into a paste makes spreading easier and ensures even flavor.
Make Ahead: Shape rolls the night before, refrigerate after the second rise, and bake fresh in the morning.
Flavor Boost: Add a pinch of nutmeg to the cinnamon filling paste for extra warmth.
Storage Tip: The glaze softens over time, so reheat rolls briefly in the microwave for that just-baked warmth.

Serving: 1twist | Sugar: 2g

Servings: twists