Cinnamon Sugar Twists

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Friends, we may have a problem.

I’ve signed up to run a half marathon. And all I want to do is sleep and then eat all.the.carbs.in.the.world. And then sleep more.

I’ll be the first one to admit that you need a certain amount of carbs to be able to run 13.1 miles, however not a whole pan of cinnamon sugar twists is exactly necessary. Actually, in my warped mind I convinced myself that I did in fact NEED these at the time.

But, in retrospect, it was probably not my best life decision. Live and learn, kids.

Except I don’t learn; I just live. And eat carbs.

YOU GUYS.

They’re just so good. Especially with glaze and such.

Sooooooo, yeah. These were rather delicious. As one could probably assume by my little {slightly concerning} write-up and the photos. We polished these off fresh out of the oven without a care in the world, as you will do this weekend.

Make them, love them, eat them all up and then make them again. All good plans for a Saturday.

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The first thing to do is stir some cinnamon into some sugar.  I know, right? SO HARD.

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Stir to combine.

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Then melt a little butter.

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Just like this! Again with the hard steps….set this aside with the sugar.

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So, grab some fail proof pizza dough {I had some left over from a few nights back that I pulled out of my fridge} and bring it to room temp {if necessary}.

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Roll the dough out into a rectangular-ish shape…

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…and cut into 1/2 inch strips.

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Take two strips, wrap them around each other to form twists and dip them into the butter, than cinnamon and sugar mixture.

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A great job for little hands!

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Place onto a parchment paper lined baking sheet. If there is any butter or sugar left, feel free to sprinkle/drizzle the extra over that top. Now you can start preheating your oven to 350. I let my twists sit on top of my warm oven to proof slightly before baking. It’s not necessary, but does make a delicious difference in the finished product…in my ever so humble opinion.

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While those are baking, stir powdered sugar together with a little milk and splash of vanilla.

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Once these come out of the oven, drizzle generously with that glaze.

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Hello gorgeous!!

Have I mentioned I live for carbs? Mmmmm…..

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Soft, pillowy, sweet and spicy goodness. Pretty sure my husband and I ate almost the entire pan ourselves in one sitting.

That man of mine appreciates the carbs as much as I do. Yet another reason why I married him.

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If you need a sweet treat, give these a try this weekend 🙂 You won’t be sorry!

Printable below. Have a fabulous few days off, friends!

Print

Cinnamon Sugar Twists

Yield: 12 twists

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1 recipe fail proof pizza dough
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • for the icing:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla

Directions:

  1. Roll pizza dough out into a soft edged rectangle, approximately 10x15. {You want the dough to be 1/4 inch thick.} Cut into 1/2 inch strips and wrap two strips around each other to create twists. Stir sugar and cinnamon together in a shallow dish and set aside. Dip each twist into melted butter and then into the cinnamon sugar. Place onto parchment paper lined baking sheet. Continue this process until all twists are coated. Preheat oven to 350. Let twists rise on top of warm oven for 30 minutes while oven preheats. Bake 15-17 minutes or until lightly golden brown.
  2. While twists are baking, stir powdered sugar together with milk and vanilla until smooth. Drizzle over warm twists and serve.

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24 Comments

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  1. We have the same life desires…sleep and carbs. Which is why this girl don’t run 😉
    But, I do lift and these are the perfect fuel..right? 😉 Pinned!

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  2. These look so yummy! I have been dreaming of making another batch of this pizza dough so I guess now is the perfect time for cinnamon twists too 🙂

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  3. A half marathon?? You are wonder woman! Running is my nemesis. I think I’d rather stay home and eat a whole pan of these instead 😉

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  4. Oh I could definitely do with a pan of these…but instead of running, I think I’ll just skip dinner 😉 I can imagine how good these smell!

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  5. I crave carbs like crazy when training for longer races and these look like the perfect fuel! Is this your first half? I’ve always been afraid to cut on top of my Silpat and wondered if you used a pizza cutter or a knife?

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  6. Do you think it would be ok to use regular flour in the pizza dough for this recipe? or should I still use bread flour?

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    • Hiba Najjar — August 26th, 2014 @ 6:57 pm

      I used all purpose flour (normal flour) for this recipe and it still turned out DELICIOUS.

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  7. Eating carbs and sleeping…best way to train for a half marathon 🙂 I have only ever done a Tough Mudder that was 10 miles…I don’t know if I could do a longer one. Keep us posted on how it goes!!! These cinnamon sugar twists are killing me over here. All that sugar and glaze…I must have some!

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  8. These look so delicious. I just want to stick my finger in the glaze.

    I hate running but wish you the best of luck with you marathon, you can do it! 😀

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  9. Oh my. Half marathon training does the same for me too. Just give me all the carbs!! Lucky I’m taking a break from training at the moment 🙂
    I am still running though, so I guess I deserve a treat…

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  10. I just made these with my leftover pizza dough, omg thank you. they are a winner in my family. taste Delicious!!

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  11. can you use bread sticks instead of pizza dough?

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  12. Do you think this would work with puff pastry? Kind of like a sweet version of palmiers?

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  13. Also wondering about what you can substitute for the pizza dough recipe…bread sticks, puff pastry, etc. Just trying to speed up the process and get to the good stuff sooner!

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    • Lauren — September 1st, 2014 @ 5:19 pm

      Puff pastry would be fastest. Or you can buy pre made pizza dough from grocery stores too!

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  14. Do you put the butter and sugar on both sides or just the top. I did both sides and the cinnamon sugar hardened underneath it was fluffy 🙁

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    • Lauren — October 14th, 2014 @ 8:22 pm

      Yes, I put it on both sides. That is so weird!

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  15. now i can use my new rolling pin got for christmas

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  16. These are my absloute favorite of all time. Would love to be able to make them myself.. Thanks for sharing this recipe.

    Simon

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