cinnamon raisin twists

I hope your coffee is prepped because you’ll want it along with these cinnamon raisin twists. The soft pull-aparts are dangerously addictive, the kind of thing you inhale piping hot from the oven, scarcely noticing you’ve eaten four twists in one sitting.

Cinnamon Raisin Twists | Tutti Dolci
Laced with plump raisins and a buttery cinnamon sugar ribbon, these twists feature all the goodness of a cinnamon swirl loaf. You’ll be hard pressed to resist, so do what I did – pour yourself a big mug of coffee and dig in.

Cinnamon Raisin Twists | Tutti DolciCinnamon Raisin Twists | Tutti DolciCinnamon Raisin Twists | Tutti Dolci

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Cinnamon Raisin Twists

  • Yield: 12 twists


  • 1 cup water (228 grams)
  • 1/2 cup buttermilk, at room temperature (120 grams)
  • 1/2 Tbsp Red Star PLATINUM Yeast
  • 1/2 Tbsp salt
  • 1 Tbsp sugar
  • 3 1/4 cups flour (460 grams)

Filling & Topping

  • 2 Tbsp unsalted butter, melted and divided
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 3/4 cup raisins


  1. Heat water in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Combine warm water, buttermilk, yeast, salt, and sugar in a 3-quart bowl. Gradually mix in flour with a dough whisk or wooden spoon, just until combined. Cover bowl loosely with plastic and let rest at room temperature for 2 hours.
  2. After 2 hours, place the covered dough in the refrigerator to chill for at least 3 hours, or up to 5 days (Dough can also be frozen in 1-pound portions up to three weeks and thawed for 24 hours in the refrigerator before using). When ready to bake, line two rimmed baking sheets with parchment paper and flour board or counter well.
  3. Use a floured bench scraper to scrape dough out onto board. Dust dough with flour and use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.
  4. Use a lightly floured rolling pin to roll dough into an 8 x 16-inch rectangle. Brush dough with 1 tablespoon melted butter. Combine sugar and cinnamon in a small bowl; sprinkle over dough, reserving 3 tablespoons for topping. Sprinkle raisins over dough and press gently into dough with rolling pin.
  5. Carefully fold dough in half, pressing seams with rolling pin to seal. Dust dough with flour and roll out to an 8 x 16-inch rectangle. Use a sharp knife to cut into 12 strips; twist strips and place on prepared baking sheets. Cover loosely with plastic wrap and let rest at room temperature for 45 minutes. In the last 10 minutes, preheat oven to 350°F. Gently brush twists with remaining 1 tablespoon butter and sprinkle with remaining cinnamon-sugar. Bake for 15 to 16 minutes, until golden. Cool for 5 minutes on baking sheets before removing to cooling racks.


  • Calories: 210


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  1. Laura!! Luv these cinnamon twists! This is good eats any time of the day or year and they must smell amazing when baking. Could grab a couple right now to go with my Pike Place coffee right now. Pinning and making…I have some buttermilk that needs to be used!

  2. Hi Laura, your cinnamon twist look divine and your directions are so well written I am feeling that I could try my hand and succeed at these. Well done!

  3. Dig in, indeed! Absolutely gorgeous cinnamon raisin twists, Laura! Hard to imagine there is no added fat in the dough besides what is in the buttermilk. The twists look buttery and moist. Mmm. Beautiful photography and I love the closeups!

  4. I love making twists like these, they are so much fun to make and everyone loves them! Yours look perfect and I love the addition of raisins!

  5. I can smell the buttery cinnamon and raisins as they are pulled right from the oven, heavenly on this cold, foggy morning! A fabulous post!

  6. Those look great! I can just imagine them – all hot and cinnamon-y from the oven! And I bet the buttermilk makes for a very tender dough.