Super Easy Cinnamon Twists Recipe
Easy recipe for yummy cinnamon rolls
This is a super easy recipe for cinnamon rolls/twists that uses pre-made biscuit dough (the kind you buy in tubes in the refrigerated section of your grocery store), cinnamon, butter, and sugar. You'll need some confectioner's (powdered) sugar too. These are so delicious, you'll wish you made two batches. Seriously, they go fast every time we make them!
As you can see, we don't quite have the art of twisting them down perfectly yet, but the smell and the taste more than make up for our lack of twisting skills!
This is a great recipe for a cold day. Hope you enjoy it like we do!
Photo: By me :)
Ingredients you'll need
Preheat oven and prepare pan
Preheat your oven to 400 F.
Prepare cookie sheets or baking pan with non-stick cooking spray. We used baking stones that are non-stick.
This baking stone is similar to the one we use. We get great results on all kinds of baked goods. Nice even browning on the undersides of everything we bake now.
Place the biscuits a few inches apart and flatten them with the palm of your hand until each one is about 4 inches in diameter.
Place a pat of softened butter on each & spread with a spoon.
Mix 1/3 cup granulated sugar and 1 teaspoon cinnamon together then sprinkle evenly over all the biscuit rounds.
Cut, twist, sprinkle, bake
Cut each biscuit in half. Put the buttered and cinnamon sides together (so it's like a sandwich). Then twist a couple times and tuck the ends under.
Sprinkle any extra cinnamon sugar on top.
Bake for 10-12 minutes.
Cinnamon and Sugar Shakers
These really make the step of adding the cinnamon sugar a lot faster.
Prepare icing, eat it up
While that's baking, mix 1/2 cup powdered sugar with a small amount of water and/or milk in a small bowl.
After the cinnamon twists have cooled a bit, spoon drizzle the sugar topping over them.
Some changes/alterations you could make to this recipe
At the temperature of 400, we like how it comes out crispy on some parts of the outside, yet still ooey-gooey on the inside. If you would like it less crispy, I'm sure it wouldn't hurt to bake it at 375.
We've thought also of dicing apples and/or pears, saute in butter with a little sugar and cinnamon, and putting that in the inside of each twist before twisting.
If you want the icing to be tastier, you could replace the water with milk or even add a little bit of butter to the confectioner's icing. For smoother icing, you could sift the powdered sugar immediately before using.
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Did you try this recipe for cinnamon rolls/twists? What did you think of it? Did you modify it, do anything differently? Do you have any suggestions?