Twisted Cinnamon Roll

Take yeast bread dough, sugar and cinnamon, twist it any way you like and I’m in, especially on a cool day with a cup of coffee. When I saw this recipe made with pizza dough I decided to just use a smaller variation of my French Bread dough. Whatever favorite recipe you use, and whichever way you twist it, you can’t go wrong. This cinnamon roll is perfect for sharing around the table. Serves 6

Ingredients:

  • 2 Tbsp sugar
  • 2 Tbsp oil
  • 1/2 tsp salt
  • 1 Tbsp instant yeast
  • 1 cup hot tap water
  • 2 cups flour
filling and frosting:
  • 4 Tbsp butter, divided
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 cup confectioners/icing sugar
  • 2 Tbsp milk
  • 1 tsp maple extract (optional)
Method:
  1. In mixing bowl, mix in order given, adding flour bit by bit stirring with wooden spoon until almost all of the flour is incorporated. 
  2. Dust with flour or brush with oil and knead by hand until smooth. You can also use a Kitchen Aid mixer with hook.
  3. Cover bowl with tea towel and plastic bag and let rise until double in size, about 1/2 hour.
  4. In the meantime, melt butter. Mix brown sugar and cinnamon in another small bowl.
  5. Roll dough out on flour dusted surface. About 10 x 18 inches. 
  6. Spread with just over half of the melted butter and then the brown sugar and cinnamon.
  7. Roll up, starting on long side. 
  8. Beginning one inch from one end of the roll, slice in half lengthwise across entire log. (Roll will open up in layers.) Starting on attached end, lift one side and twist the entire two halves like a scarf or rope.
  9. Roll up into circle and place on parchment lined pizza pan. Cover lightly and let rise 1/2 hour.
  10. Bake in pre-heated oven at 350 F for 20 minutes.
  11. Beat remaining butter, icing sugar, milk and flavoring with a spoon until smooth. Drizzle on roll while still slightly warm. 
It is possible to refrigerate the dough or the unbaked roll overnight (after step 9- without rising). Cover it with a large bowl and then bake in the morning, however the texture will be a bit more dense. Still good. If I want to make ahead, I prefer to freeze after baking, wrap in foil to reheat and drizzle with icing while warm. 

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