Saturday, November 16, 2013

Sour Cream Cinnamon Twists

#Twelve Loaves: Spice

Sour Cream Cinnamon Twists, warm and smelling like apple pie, were our morning's breakfast treats. They were mixed, baked and on the table in almost no time at all. These sweet little bites came together quickly in the bowl of a stand mixer, took a mere ten minutes to fill and twist, and then sat rising, unattended, for an hour while I made coffee, cut fruit, etc. Baked for 15 minutes at 375 F, the twists filled the kitchen with a heavenly aroma, somewhere between apple pie and cinnamon rolls. We enjoyed ours drizzled with a loose powdered sugar/apple cider frosting. Mmmmmm, good... and so easy on a busy morning. 

I'll reheat some tomorrow on the stovetop, nestled in a steamer above a pan of simmering water to keep them moist. The microwave can dry them out too easily so I find the steamer/bun warmer approach is a better choice.

No matter how tempting, no cinnamon twist will ever replace our favorite Sticky Buns, but these were a hit this morning when we craved something sweetly spiced wrapped in a warm dough. These sour cream cinnamon twists were my response to this month's theme for the #TwelveLoaves bakers. Take a few minutes to investigate some of their spicy baking this month.(link)

 #TwelveLoaves November-Spice. Temperatures are dropping  and it is the right moment to explore bread and SPICE! Share your November Spice Bread (yeast or quick bread). Let's get baking!
 #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.


Sour Cream Cinnamon Twists
Makes 2 dozen twists

For Dough:
1/4 cup warm water (100 to 115 degrees F)
1 package active dry yeast (2 1/4 tsp)
3 Tablespoons granulated sugar
1 large egg
3/4 cup sour cream at room temperature
3 cups AP flour
1 teaspoon salt
1/4 teaspoon apple pie spice 
1/8 taspoon baking soda

For Filling:
2 Tablespoons butter at room temperature
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon apple pie spice


  1. Use the bowl of a stand mixes and dissolve yeast in the warm water. Add the remaining ingredients, mix and knead.
  2. Turn dough out onto a floured board and knead or fold several times until smooth. Roll into an oblong, 24x6". 
  3. Spread with the soft butter. Sprinkle half of the dough (along the length) with the brown sugar, cinnamon and apple pie spice. Fold the other half of the dough over the sugared half. Cut into 24 strips 1" wide.
  4. Hold each strip at both ends, twist in opposite direction a few times. Place on a silpat or greased baking sheet, about 2" apart, and press down firmly on both ends to hold in place.
  5. Cover and let rise, roughly an hour or so, until somewhat puffy.
  6. Bake in a preheated 375 F oven for 12-15 minutes, or until golden brown. 
  7. To serve: Sprinkle with powdered sugar, frost with a soft powdered sugar icing, or serve with your favorite fruit jam. 


  1. We nibbled on a few leftover twists without reheating them and surprise! they were quite tasty at room temperature. :>)

  2. Though not the same as sticky buns, I think these are amazing! They look soooo good! And sour cream in the dough surely makes them tender and moist.

    1. It MUST have been the sour cream that kept them tender and moist, even on day 3 when RL ate the last 2 twists.

  3. I love sticky buns and right now am smitten by these lovely sticky twists. So perfect for our Spice November Twelve Loaves-thanks for linking up!


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