Polish-style Cinnamon Twists (or zakręcone bułeczki z cynamonem) – an easy recipe for yeasted swirl cinnamon bread rings with crunchy nut-cinnamon filling and buttery feel. Easy to make at home, kid-friendly. Vegetarian.
Today we are making a lovely cinnamon twists – or twisted bread rings if you wish – popular in Poland and all across Europe. If you like to bake at home, this recipe could be perfect. I like to involve the kids when I make it, especially for the twisting and brushing parts. They love it.
FUN FACTS: In Poland, while cinnamon-flavored pastries are well-enjoyed, other fillings like poppy seed, cheese, or fruit are also popular in traditional baked goods. Check out my polish-style Poppy Seed Filling recipe that would be also perfect for this dough. Cinnamon twists have gained wider appeal in more recent years, influenced by international trends, making them a popular choice in bakeries and cafés across the country.
Cinnamon, considered by many to be native to Sri Lanka and parts of Southeast Asia, was a luxury spice in medieval Europe. Often reserved for the wealthy, it was used in both savory and sweet dishes. As trade routes expanded during the Middle Ages and the Renaissance, cinnamon became more widely available, particularly in Northern and Central Europe, where it was embraced in all sorts of baked goods.
Ingredients and Substitutions
- Flour – I use Italian type 00 flour or all purpose unbleached flour, EU type 500/450.
- Butter – for dough and for brushing twists before baking
- Water – lukewarm is best
- Egg
- Instant dry yeast – or fresh yeast works too
- Sugar – for dough and filling
- Cinnamon – a good quality cinnamon is a key ingredient
- Walnuts – or any other type of nuts to your liking
How to make Polish Cinnamon Twists?
1st: Knead a soft, stretchy dough. Leave it to double, even triple in size. In the meantime prepare the filling.
2nd: Divide the dough into equal parts and roll out each into a long oval shape. Sprinkle some of the filling on top and roll inwards (left to right) to make a long stick.
3rd: Next, slice through the dough along its length without cutting all the way through, allowing the dough to stay connected at the top. Then, gently twists the two parts around each other.
4th: Finally, join the edges and secure well. Place onto baking paper, brush with melted butter, sprinkle any remaining filling and bake until light golden. Serve and enjoy immediately.
What to serve with Polish Cinnamon Twists?
These polish cinnamon twists are best enjoyed fresh from the oven on their own with a warm cup of tea or a smoothie.
Polish Cinnamon Twists
Equipment
- 2 mixing bowls
- 1 baking tray and paper
Ingredients
Dough
- 500 g white Italian flour, type 00 (or all purpose flour)
- 1 tbsp. instant dry yeast
- 50 g brown sugar
- 300 ml water, room temperature
- 50 g melted butter, unsalted
- 1 egg, medium
Filling
- 50 g (1.7oz) finely chopped walnuts
- 2 tbsp. cinnamon, heaping
- 70 g (2.5oz) brown sugar
Assembly
- 80 g (2.8oz) melted butter, for brushing
Instructions
Filling
- Chop walnuts and combine with sugar and cinnamon. Set aside.
Dough
- In a large bowl add flour, instant dry yeast, brown sugar. Combine well, next add water, egg and melted butter. Knead a soft, non-stick dough. Let rise under a cling film in warm place.
- Next, when dough triples in size, place onto non-stick floured surface and cut dough in 10 equally large parts.
- Roll out each part in oval shape. Brush with melted butter, then sprinkle with 1-2 tbsp. of the filling. Roll inwards to make a 'stick' and attach the edges well.
- Cut the stick lengthwise, while leaving the top attached. Swirl both parts around each other and attach the edges to make a wreath (see photos above).
- Arrange onto baking paper, brush with melted butter and sprinkle with remaining filling (if any). Let dough rise again for approx. 15-20 minutes.
- Bake in preheated oven on 200C/400F until golden on top. Let cool and enjoy.
Notes
Nutrition
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These look delicious!