I’m going to be honest. I’m so excited about these Maple Nut Cinnamon Twists that I’m sharing with you today. Why, you ask?
Simply because they are pretty. Isn’t food so much more fun to eat when it looks pretty? And when the food is filled with butter, cinnamon, brown sugar, nuts and drizzled with a maple glaze it’s pretty much the crème de la crème.
With the Christmas and Thanksgiving holidays coming up, you may be serving guests at your home more often than usual or you may want to give a friend, neighbor or hostess a special homemade gift. Wouldn’t this swirling burst of cinnamon and maple make a significant impression and awesome presentation?
Don’t let these cinnamon twists fool you. Although it takes time for the homemade dough to rise, they’re really quite effortless to make.
You’re going to start with a sweet dough made with white flour. We used Bob’s Red Mill Organic Unbleached All Purpose White Flour for this dough. It’s a quality, high protein flour that is the same as flours used by professional bakers. It produces breads with an excellent texture and makes baked goods light and airy. Trust me. The people at Bob’s Red Mill know their stuff.
The other thing that is unique about this yeast dough is that it is flavored with maple flavoring. Some of you may have bread recipes that call for maple flavoring, but this was our first time using maple flavoring in in a dough. Quite genius, if I may say so myself.
The mouthwatering filling is a thick mixture of butter, brown sugar, nuts and cinnamon. We used walnuts, but pecans would be a good add-in, too. This filling reminds me of a cinnamon roll, my favorite breakfast treat. It also reminds me of nut rolls, which is a tradition to have at Christmas in our family. Stay tuned for the nut roll recipe. I’m hoping to perfect it this Christmas season.
Once you get the dough rolled and the nut filling spread between the two layers, you’ll use a pizza cutter to make slices towards the middle of the circle. Don’t cut all the way through. You’ll leave about a 2-3 inch circle in the middle of the circle that isn’t cut. Make anywhere from 14-18 slices. The exact number depends on how big you’d like your slices and how large your pizza pan is. My pan is 16″ and I made about 18 slices.
Give each slice two twists, being careful not to tear the thin dough towards the center. Let the dough rise for about 20 minutes, then bake your cinnamon twists until they are golden brown which will take about 14-16 minutes. Top it all off with a simple maple glaze for a mouthwatering finish to these gorgeous, homemade Maple Nut Cinnamon Twists.
Pick up some Bob’s Red Mill flour the next time you are at the store so you can make these Maple Nut Cinnamon Twists.
What is the thing you are most looking forward to baking this holiday season?
- 1 tablespoon yeast
- ¼ cup warm water (about 110 degrees, not hot to touch)
- ¾ cup warm milk (about 110 degrees, not hot to touch)
- ¼ cup (4 tablespoons) butter, softened
- 1 egg
- 1 teaspoon maple flavoring
- ½ teaspoon salt
- 3 tablespoons sugar
- 3½ cups Bob's Red Mill Organic All Purpose Unbleached White Flour
- ¼ cup butter, softened
- ½ cup brown sugar
- ⅓ cup chopped walnuts
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 1 tablespoon butter, melted
- 1-2 tablespoons milk
- ½ teaspoon maple flavoring
- In the bowl of a stand mixer, dissolve the yeast in warm water. Allow the yeast to actiivate by letting it sit for 3-5 minutes. The yeast should get frothy. Add the warm milk and butter. Add in the egg, maple flavoring, salt and sugar. Mix well. Mix in the flour. Using the dough hook attachment, beat the dough on medium speed for 3-5 minutes. The dough will be sticky. Cover the dough with plastic wrap and let it rise in a warm place for 35 minutes or until almost double.
- Divide the dough into two equal parts. On a lightly floured surface, roll out one part of the dough into a circle that is about 14-16 inches in diameter. Put the circle in a round pizza pan that has been sprayed with cooking spray.
- In a small bowl, mix together the ingredients for the filling. Spread the filling onto the rolled out dough.
- Roll out the second dough piece into a circle the same size as the first. Place this circle on top of the filling. Use a pizza cutter to make slices towards the center, leaving about 3 inches in the center of the circle unsliced. Continue to cut slices all the way around the circle, making about 14-18 slices. Twist each slice two times, being careful not to let the dough break apart in the center.
- Cover the cinnamon twists with plastic wrap and allow them to rise for about 20 minutes.
- Preheat the oven to 350 degrees. Bake for 14-16 minutes, until golden brown.
- In a small bowl, combine the ingredients for the glaze. Add enough milk to make the glaze able to be drizzled. Drizzle the glaze over top the cinnamon twists.