Cinnamon Roll Twists

Ingredients

500g plain flour

7g instant yeast

1 x tsp salt

330ml lukewarm water

90g cold butter (in the freezer for an hour if possible)

Mix: 70g brown sugar & 3-4 tsp cinnamon

Icing:

80g icing sugar add 1 x tsp warm water at a time till it’s pourable consistency

Mix flour, yeast & salt together, add the lukewarm water and stir really well, it might seem dry at first but once everything is combined it will moisten up. (you can use a spatula too) scrape the sides of the bowl. Cover and rest for 30 min. After 30 min grate half the cold butter into the dough and sprinkle half the sugar mix. fold it over 4 times. Be gentle as you pull up the dough and fold it over don’t worry if it breaks. After 30 min add the other half of butter and sugar mix, 4 gentle stretch and folds Cover and rest in the fridge overnight or for 8-18 hours.

The next day:

Preheat oven to 250C and add a smaller oven dish with water to the bottom of the oven to create steam.

Then add some parchment paper to a large baking dish. flour the surface, top of the dough and your hand. Help the dough out of the bowl and really gently stretch the dough a little. Cut down the middle lengthways and then each half into 4 and each 1/4 into 3 to create 24.

Lift a piece of dough into the dish and gently twist a couple of times, be careful twisting too much around the middle as they could break. If there is chunks of butter just leave those bits and don’t try and twist it. Cover them with a tea towel and rest for 30 min. Bake for 10 min, after 10 min reduce the heat to 230C and take out the water.

Bake for another 10 min at 230. After 10 min if you want the bottom crunchier you can flip them over and cook for a few minutes.

Drizzle icing as soon as they’re out.

If you want to freeze place in an airtight bag or box and put in the freezer as soon as they’re cool.

Enjoy D 🫶