These soft walnut cinnamon twists are very easy to make and SOO fluffy and delicious. The dough is quickly prepared and the nut cinnamon filling stirred together within a minute. Perfect for brunch, coffee, as a snack on the go or to bring to family and friends.
When do the walnut cinnamon twists taste best? Literally at any time of day and for any occasion.
- Afternoon coffee
- for the hunger in between
- They are also perfect for on the go!
The walnut cinnamon twists are ideal for making ahead and freezing
Once completely cooled, place them in a bag, remove the air, seal and freeze. Remove from the freezer 1-2 hours before serving. Then bake in a preheated oven at 100°C / 212°F for 5 minutes. This way they taste like freshly made.
How to make the soft walnut cinnamon twists
After the rising time, the yeast dough is placed on a floured work surface and rolled out into a large rectangle about 5 mm thick. Then you spread an extremelyyy delicious nut cinnamon cream over the entire surface.
(I divided the dough to two parts. This is why you only see 6 nut twists on the photos.)
The right short side is folded one third to the left. The remaining left third is then folded to the right.
Then cut this newly created rectangle into 12 equal strips. Cut the stripes lengthwise up to one centimeter. The resulting two strands are then twisted.
It sounds a little complicated, but in fact it is very, very simple.
Does the dough have to be prepared the night before?
Nope! However, I prefer to prepare the dough the day before, because I can start baking right away the next morning and they are ready for brunch.
Is there anything better than freshly baked bread, buns and pastries for breakfast? I don’t think so.
Also, in my opinion, the walnut cinnamon twists have a slightly fuller flavor and better texture with a longer rising time.
If you want to prepare and bake the dough on the same day, just use 20 grams instead of 8 grams of fresh yeast. This will “save” you a few hours of rising time. With 20 grams of yeast and at a temperature of about 30-35°C / 85-95°F (ideally in the oven), the dough will have doubled in volume after just one hour.