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.

nuss-zimt-stangerl

When do the walnut cinnamon twists taste best? Literally at any time of day and for any occasion.

🙂

  • Breakfast
  • Brunch
  • Afternoon coffee
  • Snack
  • 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.

walnut cinnamon twists

nuss-zimt-stangerl

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.)

soft yeast dough

walnut cinnamon cream

yeast dough with nut cinnamon cream

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.

nuss-zimt-stangerl

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.

Happy Baking!

walnut cinnamon twists

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soft walnut cinnamon twists
These soft walnut cinnamon twists are very easy to make and they are so soft 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.
walnut cinnamon twists
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
pieces
Ingredients
dough
  • 4 cups all-purpose flour (500 gram)
  • 1/2 cup warm water not hot!
  • 2/3 cups milk
  • 1/4 cup soft butter
  • 1/4 cup sugar
  • 8 gram fresh yeast
  • 1 tsp salt
walnut cinnamon filling
  • 1 cup ground walnuts or hazelnuts (200 gram)
  • 7 tbsp cream (100 gram)
  • 1/2 cup brown sugar (90 gram)
  • 1,5 tsp cinnamon
egg wash
  • 1 small organic egg
  • 2 tbsp milk
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
pieces
Ingredients
dough
  • 4 cups all-purpose flour (500 gram)
  • 1/2 cup warm water not hot!
  • 2/3 cups milk
  • 1/4 cup soft butter
  • 1/4 cup sugar
  • 8 gram fresh yeast
  • 1 tsp salt
walnut cinnamon filling
  • 1 cup ground walnuts or hazelnuts (200 gram)
  • 7 tbsp cream (100 gram)
  • 1/2 cup brown sugar (90 gram)
  • 1,5 tsp cinnamon
egg wash
  • 1 small organic egg
  • 2 tbsp milk
walnut cinnamon twists
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare the dough the night before (or use 20 gram fresh yeast instead of 8 gram and prepare 1-2 hours before):
  2. Dissolve yeast in warm water (not hot!) for about 2 minutes. Put all ingredients inclusive the yeast water into a mixing bowl and knead with a food processor for 5 minutes until a smooth dough is formed.
  3. Transfer the dough to a bowl, cover with plastic wrap and let rise at room temperature for 8 hours or overnight. (If you used 20 gram fresh yeast instead of 8 gram the dough needs only 1-2 hours for rising until double the volume).
  4. The next morning:
  5. Add nuts, sugar, cinnamon and cream to a bowl and mix well. Set aside.
  6. Place the yeast dough on a floured work surface. Roll out to a large rectangle about 5 mm thick. Spread the nut cinnamon cream evenly over the entire surface.
  7. Fold the short side of the rectangle in thirds. Fold the opposite side on top (see photos above).
  8. Cut 12 equal strips about 4 cm wide. Cut each strip lengthwise down the middle. Twist the two strands (see illustration above).
  9. Place the nut cinnamon twists on a baking sheet lined with baking paper. Let rise for another 30 minutes.
  10. Preheat the oven to 185°F / 365°F. Whisk the egg with the milk. Brush the walnut twists with the egg wash.
  11. Bake the walnut cinnamon twists for about 15 minutes until golden brown. Carefully remove from the hot baking sheet and let cool completely.
Recipe Notes
  • 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.

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