Cinnamon Roll Twist

Happy Tuesday friends πŸ™‚ can you guys believe we’re almost in 2017πŸŽ‰ it feels like it’s just come out of no where, we’re already saying goodbye to 2016, waiting and anticipating what’s to come in the new year. I’m currently brain storming our dessert menu, there’s definitely going to be lots! One of the things that’s guaranteed is some sort of cinnamon roll bake 🍴

Ohh man is this A cinnamon roll bake!

This is going to be one of those things you make that’ll take you to places you’ve never known. Super soft, tender and rich dough, rolled and slathered with buttery cinnamon sugar and drizzled with a creamy cheese cream sauce, I know! It’s insane! My family went nuts over this and I can’t wait for you guys to try it.

Start by making the dough. After it’s risen, divide into two. Take each piece and roll into a long rope about 36 inches long.

Brush each rope with melted butter and sprinkle the filling all across each one. Place the ropes side by side then make an X by twisting one on top of the other.

Continue crossing the ropes on top of each other, twisting it all the way to the tips.

Take one end of the twist and roll it into itself. Keep rolling it, forming a circle, until you reach the end.

Place onto a floured large baking tray and loosen the twist slightly so that it has space to rise.

Cover and rise until puffy. Bake in a preheated oven until baked through.

Smells inSANE! πŸ˜„

Drizzle the top with the most amazing cream cheese glaze and dive in! πŸ˜‹

I’ve also made this into smaller ones, you can get about 4 or 5, and they were fabulous too πŸ™‚

Okay so realistically my family and I didn’t actually eat the twists like this with this amount of frosting πŸ˜„Β 

This is how we really ate the twist:

And the minis:

Ah you guys this is a MUST make! Soft and fluffy, cinnamon-y and creamy! Enjoy my friends! πŸ’™

Cinnamon Roll Twist

0 from 0 votes
Recipe by Linda @thedutchbaker


Large Twist
Cook Mode

Keep the screen of your device on


  • 3 cups (375gms) flour

  • 1 teaspoon salt

  • 2 1/4 teaspoon instant yeast

  • 1/4 cup (60mls) warm water

  • 1/4 cup (50gms) sugar

  • 1/3 cup (80mls) warm milk

  • 1/4 cup (50gms) butter, cut in pieces

  • 2 eggs

  • 1 teaspoon vanilla extract

  • For the filling
  • 6 tablespoons (75gms) melted butter

  • 1/2 teaspoon vanilla extract

  • 3/4 cup (150gms) soft brown sugar

  • 1 tablespoon cinnamon

  • For the frosting
  • 2 Oz cream cheese

  • 1 cup (125gms) icing sugar

  • 3 – 4 tablespoons (35 – 50 mls) cream


  • In a large bowl, add water, instant yeast and 1 tablespoon of sugar. Set aside until it becomes foamy and bubbles.
  • Whisk together the flour and salt and set aside. To the yeast/water mixture, add the rest of the sugar and the milk. Whisk smooth. Add in the eggs and vanilla, whisk, then add in the butter. The butter may still be in pieces and not mix in properly, that’s fine.
  • Add in the flour mix in small increments until a smooth ball forms adding more if needed. The dough should be slightly wet and sticky so try not to add alot more flour. Knead the dough for 5 – 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl and cover well. Leave to rise until doubled in size, about 2 hours.
  • Once risen, punch down dough and divide into 2. Take each ball and roll into a long rope, about 36 inches long. Whisk the melted butter and vanilla together and brush each rope generously with it. Sprinkle the sugar and cinnamon all across the dough making sure that each rope is entirely covered.
  • Place the ropes side by side then starting in the middle, cross the ropes over each other making a large X. Starting from one side of the middle, continue crossing the ropes over each other twisting them together until you reach the edges. Do the same with the other side and pinch both ends closed.
  • Starting from one end, roll the twist into itself forming a circle. Continue rolling the twist into the middle until the end is reached. Place the twist into a floured 12 inch skillet or cake tin (a large baking tray can be used if you don’t have a cake tin large enough) and loosen the twist slightly, giving it space to rise. Sprinkle any left over cinnamon sugar on top of the twist and cover well. Leave to rise until puffy, 30 – 60 minutes.
  • Bake twist in a preheated 180C oven until puffy and golden brown. Spread the glaze on top and serve warm.
  • For the frosting
  • Whisk all the ingredients together adding more or less cream until desired consistency is reached. Pour on top of twist and serve.


Did you make this recipe?

Tag @dutchbakerblog on Instagram

You may also like...


  1. This looks delicious! πŸ™‚

  2. This really does look so appetizing πŸ™‚ <3

    1. Oh is this a good one Lynne πŸ™‚ a cinnamon roll lovers dream! Thanks for your sweet comment xx

    1. Thank you! πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *