Warning: Potential photo overload.
I’m sure you’re all very familiar with cinnamon rolls, or cinnamon pinwheels, as they are sometimes called. I love them, a lot, but I’ve never been good at creating that pinwheel effect. My mum is great at it, and she uses dental floss to cut the roll with. If you’re interested in how that works, do let me know, and I’ll show you.
But because I’m not good at it, when I make cinnamon-bread-goodness I tend to make it in either a plait or a twist, as it’s so much easier, and doesn’t have to look perfect. Today I thought I’d show you how I make a cinnamon twist.
What you’ll need:
Dough – This can be either made in the bread maker (like I do), or check out this recipe here (and ignore steps 9-14)
1. First thing you want to do is put the oven on to bake at about 180-200⁰C. Then you make the insides. It will depend on how big a twist you’re making, as to how much butter you will need, but you can just use your own judgment. I used about a tablespoon. Melt the butter in the microwave, or on the stove.
2. Now, there are two ways you could go from here. Either mix in about a tablespoon of cinnamon, and a tablespoon of brown sugar into the melted butter, and stir together…or, a bit later, you can spread the butter on the dough, and then sprinkle the cinnamon and brown sugar on the top. Today I’ve gone down the mix-it-all-together route.
3. Put that aside for now. Taking your dough, roll it out onto a well floured surface. You don’t want the dough to stick to the bench!
Tip: Put some flour on your rolling pin too, and that way the dough won’t stick to that either.
You want to create a long rectangle shape, but don’t roll it out too thin.
4. Taking a sharp knife, start at one end of the dough rectangle and slice it in two, stopping before you reach the end. It should look something like this:
5. Using a spoon, scoop and spread your butter mixture on each of the ‘arms’. If you have opted for the other option, spread the melted butter on both arms, and then sprinkle the cinnamon and brown sugar over the top.
6. One at a time, carefully roll the ‘arm’ into itself, and pinch at the join, to avoid having any spillages of butter mixture. Do the same with the other arm’.
7. Now you can simply twist the two ‘arms’ together, by doing a simple ‘over-under’ motion. Once you have done that, fold the ends a bit, so you close the gaps at the end of the twist.
8. Carefully place it on a greased oven tray and pop it in the oven. Leave it to cook for about 20-30minutes, checking it every now and then.
9. When it’s done, take it out (carefully!), and place it on a rack to cool, or chop and eat straight away. It’s delicious when it’s hot, as the butter mixture is all gooey and scrummy, but it’s still great when it’s cooled down too.
So there we have it; a bit of a different version of the typical cinnamon pinwheel. Occasionally I will make the same thing, but create a plait instead of a twist, so do have a go at that too! Let me know if you have any questions!