These soft and buttery Sour Cream Cinnamon Twists have all the great flavors of cinnamon rolls but in a fun twisty form! They are filled with a buttery cinnamon sugar filling and drizzled in a vanilla glaze. Absolutely delicious!

Sour cream cinnamon twists on a plate.

I decided to do a fun twist on regular cinnamon rolls in this recipe. I added sour cream for added moistness and the cinnamon twists are nice and soft. Then I added plenty of buttery cinnamon-sugar filling and finished them with a drizzling of vanilla glaze. They are so yummy!

Sour cream cinnamon twists with vanilla glaze.

If you’ve always been intimidated by the word “yeast” in a recipe, you shouldn’t be. Yeast really is easy to work with. Simply make sure that you’re not using expired yeast. Packets of store-bought yeast actually have a pretty long shelf life. I keep several packets on hand at all times. When I’m in the mood for cinnamon rolls or homemade bread, I don’t want to make a trip to the grocery store for a packet of yeast.

If you’re a novice baker, I’m going to show you, step-by-step, how to make these easy sour cream cinnamon twists. If you’re already familiar with baking with yeast, feel free to jump right to the recipe.

Are you ready? Let’s jump right in…

Easy dough rising

Preheat an oven to 160 degrees. Turn the oven off and crack the door. Liberally grease a large mixing bowl and set aside. Once you mix the dough and form it into a ball, you’ll place the dough ball in the greased bowl, turn it over once, cover with a towel and place it in the warm oven to rise.

Mixing the dough

  1. Dissolve the yeast in the warm water in a large mixing bowl of a stand mixer, or use a hand mixer. Let it stand for 5 minutes. Add 1 cup of flour, sour cream, egg, sugar, salt, and unsalted butter to the yeast mixture. Mix on medium speed until everything is combined and smooth, about 45 seconds. Gradually add more flour, 1/2 cup at a time, mixing well after each addition. Continue to add the flour and mix until a soft dough forms. It should be soft and no longer wet, slightly sticky at most. I used a total of 3 1/2 cups of flour and used the remaining 1/2 cup of flour when kneading the dough.
  2. Turn the dough out onto a lightly floured work surface and knead it with your hands until it’s smooth and elastic and you can easily form it into a ball, about 3 to 4 minutes. Add extra flour as needed. Form the dough into a smooth round ball.
Mixing sour cream cinnamon twist dough.

First Rise

  1. Place the dough ball in the greased bowl, flipping it over so that the top is greased too.
  2. Cover the bowl with a lint-free towel and place it in the warm oven. If the oven has cooled to lukewarm, you can go ahead and close the door, otherwise, leave it cracked.
  3. Allow the dough to rise until almost doubled in size, about 1 hour and 15 minutes. You can also do a poke test to see if it’s ready. Poke your finger in the dough, just like if you were poking someone on the arm. If the dough springs right back, it’s not ready. It needs a few more minutes to rise. If the dough slowly springs back like it’s waking up, then it’s ready. It will leave just a slight indentation. If the dough doesn’t spring back at all, you’ve proofed it too long.
Sour cream cinnamon twist dough rising.

Rolling out the dough and filling it

  1. Punch down the dough and transfer it to a lightly floured work surface. Roll the dough out into a long rectangle. I rolled it to a size of about 18-inches long by 9-inches wide. Yours doesn’t have to be the exact size as mine. Just try rolling it out pretty thin. You don’t want it really thick. It’s going to proof again later and puff up. 
  2. FILLING: Use a pastry brush or your fingers and brush or smear the butter all over one long side of the dough. Sprinkle the brown sugar over the butter, followed by the cinnamon. Gently fold the remaining long side over onto the brown sugar/cinnamon side, and slightly press it down. 
Sour cream cinnamon twist dough sprinkled with cinnamon and sugar.
  1. Using a sharp knife or pizza cutter, cut strips across the dough, about 1-inch wide. Twist strips twice and place 2-inches apart on greased or lined cookie sheets,  pressing the ends down. 
  2. Cover with a towel and place the cinnamon twists back in the lukewarm oven or any warm place in your kitchen that’s free of drafts. Allow them to rise until almost doubled in bulk, about 1 hour.

Cutting and twisting the dough strips

Strips of cinnamon twist dough being cut.

Baking the cinnamon twists

Preheat an oven to 375 degrees. Bake the cinnamon twists until they are golden brown on top, 12 to 15 minutes. Transfer to a wire rack to slightly cool.

The Vanilla Glaze

  1. In a large measuring cup, whisk together all the ingredients. If the consistency is a little too thick, add a tiny bit more milk, no more than a teaspoon at a time. If it’s too thin, add a little more sugar. It should be thin enough to drizzle from a spoon.
  2. Drizzle the glaze over the slightly warm cinnamon twists and serve.
Sour Cream Cinnamon Twist with coffee.

More breakfast recipes you might like…

Overnight Orange Rolls

Gooey Butter Coffee Cake

Classic French Toast

Soft & Fluffy Cream Cheese Biscuits

Chocolate Chip Pancakes

Homemade Buttermilk Waffles

Print
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Sour Cream Cinnamon Twists

  • Author: Cindy @mycountrytable
  • Prep Time: 45 minutes*
  • Cook Time: 15 minutes
  • Total Time: 48 minute
  • Yield: 16 to 17 1x
  • Category: Breads/Breakfast
  • Method: Bake
  • Cuisine: American

Description

These soft and buttery Sour Cream Cinnamon Twists have all the great flavors of cinnamon rolls but in a fun twisty form! They are filled with a buttery cinnamon sugar filling and drizzled in a vanilla glaze. Absolutely delicious!


Ingredients

Scale

YEAST DOUGH 

  • 1 packet of active dry yeast (1/4 ounce)
  • 1/4 cup warm water (110 to 115 degrees)
  • 4 cups all-purpose flour, divided
  • 1 cup warm sour cream (110 to 115 degrees)
  • 1 large egg, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, softened

FILLING

  • 2 tablespoons unsalted butter, soft spreading consistency
  • 1/3 cup firmly packed brown sugar
  • 1 1/2 teaspoons cinnamon

VANILLA GLAZE

  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons butter, softened (salted or unsalted)
  • 1 1/2 teaspoon pure vanilla extract
  • 2 tablespoons milk

Instructions

YEAST DOUGH 

  1. Preheat an oven to 160 degrees. Turn the oven off and crack the door. Liberally grease a large mixing bowl and set aside.
  2. Dissolve  the yeast in the warm water in a large mixing bowl of a stand mixer, or use a hand mixer. Let it stand for 5 minutes. Add 1 cup of the flour, sour cream, egg, sugar, salt, and unsalted butter to yeast mixture. Mix on medium speed until everything is combined and smooth, about 45 seconds. Gradually add more flour, 1/2 cup at a time, mixing well after each addition. Continue to add the flour and mix until a soft dough forms. It should be soft and no longer wet, slightly sticky at most. I used a total of 3 1/2 cups of flour and used the remaining 1/2 cup of flour when kneading the dough.
  3. Turn the dough out onto a lightly floured work surface and knead it with your hands until it’s smooth and elastic and you can easily form it into a ball, about 3 to 4 minutes. Add extra flour as needed. Form the dough into a smooth round ball.
  4. Place the dough ball in the greased bowl, flipping it over so that the top is greased too. Cover the bowl with a lint free towel and place it in the warm oven. If the oven has cooled to lukewarm, you can go ahead and close the door, otherwise, leave it cracked. Allow the dough to rise until almost doubled in size, about 1 hour and 15 minutes. You can also do a poke test to see if it’s ready. Poke your finger in the dough, just like if you were poking someone on the arm. If the dough springs right back, it’s not ready. It needs a few more minutes to rise. If the dough slowly springs back like it’s waking up, then it’s ready. It will leave just a slight indentation. If the dough doesn’t spring back at all, you’ve proofed it too long.
  5. Punch down the dough and transfer it to a lightly floured work surface. Roll the dough out into a long rectangle. I rolled it to a size of about 18-inches long by 9-inches wide. Yours doesn’t have to be the exact size as mine. Just try rolling it out pretty thin. You don’t want it really thick. It’s going to proof again later and puff up. 
  6. FILLING: Use a pastry brush or your fingers and brush or smear the butter all over one long side of the dough, (see picture above). Sprinkle the brown sugar over the butter, followed by the cinnamon. Gently fold the remaining long side over onto the brown sugar/cinnamon side, and slightly press it down (see picture above).  
  7. Using a sharp knife or pizza cutter, cut strips across the dough, about 1-inch wide (see picture above). Twist strips twice and place 2-inches apart on greased or lined cookie sheets,  pressing the ends down. 
  8. Cover with a towel and place the cinnamon twists back in the lukewarm oven or any warm place in your kitchen that’s free of drafts. Allow them to rise until almost doubled in bulk, about 1 hour.
  9. Preheat oven to 375 degrees. Bake the cinnamon twists until they are golden brown on top, 12 to 15 minutes. Transfer to a wire rack to slightly cool.

VANILLA GLAZE

  1. In a large measuring cup, whisk together all the ingredients. If the consistency is a little too thick, add a tiny bit more milk, no more than a teaspoon at a time. If it’s too thin, add a little more sugar. It should be thin enough to drizzle from a spoon.
  2. Drizzle the glaze over the slightly warm cinnamon twists and serve.
  3. Cover leftovers and eat within 2 days. Homemade yeast breads are best eaten the same day. I suggest placing them in a microwave the next day for about 8 seconds, to slightly warm and soften without melting the glaze. 

Notes

  • *Prep time does not include rising time.

Keywords: cinnamon twists, yeast twists, yeast bread twists, breakfast twists, sour cream cinnamon twists, yeast cinnamon twists, cinnamon yeast twists, breakfast recipes,