Chocolate Cinnamon Twists
My favorite baked sweet treat is a cinnamon roll and cinnamon roll’s cousin is the Chocolate Cinnamon Twist! I’m partial to a cream cheese frosting but if you’re truly in this for the chocolate, make this chocolate frosting. It’s every chocolate lover’s dream.
These twists and the similar Cherry Almond Twists were inspired by the bakery style jam twists but with a softer homemade cinnamon roll-like texture. These keep well overnight (and for a few nights!) so you can definitely make these ahead for breakfast, brunch or dessert. I encourage you to give them a try.
Have you ever made your own twists or something similar from scratch? One of the biggest drawbacks I’ve heard is the rise time for yeast recipes. I can appreciate the slow and developed flavor of a loaf that has much longer time to rise and for some breads and rolls I think it makes a big difference!
For this particular recipe I think Red Star’s Platinum yeast does a great job of keeping the rise time to a minimum and we still have an amazing flavor. For this treat, it works perfectly. If you want to use regular instant yeast, I’d recommend letting the dough rise for an hour.
I’m proud to work with Red Star to bring you these twists! I’ve used them in my kitchen for years so it’s an honor to have them sponsor this post/recipe and others here on my blog.
Thanks for stopping by! If you give this recipe a try let me know how much you love it. 🙂
- 3½ cups of unbleached all purpose flour
- ½ tsp salt I used Alaea Hawaiian Sea Salt
- ¼ cup granulated sugar
- 1 packet Red Star's Platinum yeast
- 1 cup milk lukewarm
- 2 tbsp + 1 tbsp butter at room temp for the dough and rubbing on the dough
- ½ cup butter melted for the filling
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1 tbsp chocolate powder
- 1 cup chocolate chips
- 1 egg white
- 1 tbsp water
- 2 tsp granulated sugar
- 4 oz room temperature cream cheese
- 2 tbsp butter room temp
- 2 cup powdered sugar
- 1 tsp lemon juice
- 2 tbsp + 1 tsp milk
- Prepare two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer combine flour, salt, sugar and yeast.
- Pour in milk and 2 tbsp. room temp butter.
- Mix with dough hook attachment for about 1½- 2 minutes or until a dough comes together.
- Continue to knead for 7-8 minutes.
- Dough should be smooth and you should be able to form it into a ball.
- Rub 1 tbsp. Butter all over the dough ball.
- Let dough rise for 30 minutes in a warm place.
- While your dough is rising, mix ½ cup melted butter for the filling with the brown sugar, cinnamon and chocolate powder.
- Preheat your oven to 350 degrees.
- Whisk together egg white and water.
- Divide dough in half and roll one half into a rectangle measuring approximately 11 inches by 16 inches.
- Lay rectangle horizontally in front of you.
- Spread half of the melted butter mixture onto the dough.
- Cut the dough in half vertically using a pizza cutter. This will be our fold line.
- Sprinkle chocolate chips on one half of the rectangle on top of the butter mixture.
- Lift the opposite side of the dough rectangle and fold over, placing sides with butter mixture together.
- Prepare to cut 6 long strips by making a mark lightly in the dough.
- You can cut off the rounded (uncut) side of the dough and set aside. Bake this piece to dip into leftover frosting!
- Cut your strips, twist them and tuck the ends under.
- Place on prepared baking sheet.
- Press down on the twists as if you are trying to flatten them a little and make sure the ends are still tucked.
- Brush egg white on top of the twists and sprinkle with granulated sugar.
- Bake for 12 minutes.
- Roll second half of the dough into a rectangle and repeat.
- Combine the cream cheese and butter on medium speed.
- Add powdered sugar, lemon juice and milk.
- Mix again until smooth.
- Add 1 tsp. More milk for a thinner frosting.
- Drizzle (or drop) over warm twists.