Save on Pinterest

Cinnamon Yogurt Twists

Total Time

Prep: 45 min. + chilling Bake: 15 min.


2 dozen

I remember the aroma of warm cinnamon twists coming from my mother's kitchen. Now my family enjoys my mom's recipe. Of course, I've experimented with it and use yogurt instead of sour cream. —Kristin Hammill, New York, New York
Cinnamon Yogurt Twists Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 3-3/4 to 4 cups all-purpose flour
  • 1 cup butter, cubed
  • 1 cup plain yogurt
  • 1/4 cup water
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon


  1. In a large bowl, combine the yeast, salt and 2-1/2 cups flour. In a small saucepan, heat the butter, yogurt and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes.
  2. Add the eggs, vanilla and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a stiff dough. Do not knead. Cover and refrigerate for 2 hours or overnight.
  3. Combine sugar and cinnamon; set aside. Punch dough down. On a lightly floured surface, roll dough into a 12x9 in. rectangle. Sprinkle 3 tablespoons cinnamon sugar over dough; fold into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding three more times.
  4. Roll into a 12x6-in rectangle. Cut into twenty-four 1/2-in.-wide strips; twist. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 14-18 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

Nutrition Facts

1 twist: 176 calories, 9g fat (5g saturated fat), 39mg cholesterol, 163mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 3g protein.

Recommended Video