cinnamon raisin twists

This post may contain affiliate links. Please see my disclosure policy.

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Raisin Twists

  • Yield: 12 twists

Ingredients

  • 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

Instructions

  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.


Nutrition

  • Calories: 210

 

Leave a Comment & Rate this Recipe

If you love this recipe, please consider leaving a comment and review to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 Comments

  1. 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.

  2. My hubby would die for these while having coffee on a Sunday morning. As of matter of fact, so would I. These are a must make.