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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