These Strawberry Cinnamon Twists are so yummy! We have a secret cheater method of preparing these SUPER easily! Try them with our Homemade Strawberry Jam.
These Strawberry Cinnamon Twists are so yummy! And I have a secret that makes preparing these SUPER easy! For the strawberry filling I use our Homemade Strawberry Jam, which is also really easy to make!
These were partially inspired by our Breadtwist recipe and also by The Recipe Critics Strawberry Cinnamon Rolls. In fact, I did half the batch as cinnamon twists and half as cinnamon rolls. I made them a few weeks ago to take around to some family and friends and everyone was crazy about them! I especially loved the almond flavored cream cheese frosting, if you aren’t a lover of almond extract you can always use vanilla instead.
Confession time. So sometimes when I am craving cinnamon rolls or twists, but don’t want to make dough from scratch (like this time!), I use Rhodes bread dough instead. They actually have a sweet dough, but it’s hard to find, so I usually use their white bread dough. Honestly, I think it is every bit as good as dough from scratch but soooo much easier!!! I just put the dough in a bowl lined with cooking spray, cover it with plastic wrap, and let the dough raise overnight. It’s seriously one of my favorite cooking cheats! For you traditionalists out there, we have an awesome dough base if you still want to make it from scratch HERE. For those of you that like things easy, try my trick and I promise I won’t tell your friends. Everyone will think you put so much work into making these from scratch, they won’t be able to tell the difference, I promise!
Strawberry Cinnamon Twists
Roll the dough out into a large rectangular shape. Brush the melted butter all over the dough. Sprinkle generously with sugar, then lightly with cinnamon. Spread a layer of strawberry jam over that.
Fold the dough in half lengthwise with the filling in the center, so you now have a really long rectangle. Cut into 1 inch strips, twist, and place on a greased cookie sheet.
Let raise until almost double in size then bake at 375 for 10 to 15 minutes. Remove from oven and cool for 10 minutes, then drizzle with frosting:
Mix together frosting ingredients, then spoon into a plastic baggie. Cut a small hole off one corner of the bag so you can pipe the frosting over the pastries.