Sweet Dough Twists Recipe – Soft, Buttery, and Perfectly Sweet

Soft, golden, and gently sweet, these dough twists are the kind of treat that makes your kitchen smell like a bakery. They’re fun to shape, easy to share, and perfect with coffee or tea. The dough is tender and buttery, with just enough sweetness to feel special without being heavy. You don’t need advanced baking skills—just a little time and a warm place for the dough to rise. If you’re new to yeast baking, this is a forgiving recipe with delicious results.

What Makes This Recipe So Good

Sweet dough twists recipe – Sweet Dough Twists Recipe – Soft, Buttery, and Perfectly Sweet Soft, golden, and gently sweet, these

• Soft, pillowy texture: Enriched dough with butter, milk, and egg makes these twists tender and fluffy.
• Lightly sweet: They’re balanced—sweet enough for dessert, but not too sugary for breakfast.
• Flexible: Top them with cinnamon sugar, glaze, or a drizzle of honey. You can even add citrus zest or chocolate.
• Fun to shape: Twisting the dough is simple, and the result looks impressive without extra effort.
• Make-ahead friendly: The dough can rest in the fridge overnight, so you can bake fresh in the morning.

Ingredients

Sweet dough twists recipe – They’re fun to shape, easy to share, and perfect with coffee or tea

• 2 3/4 cups (330 g) all-purpose flour, plus more for dusting
• 1/3 cup (65 g) granulated sugar
• 2 1/4 teaspoons (1 packet) instant yeast
• 1/2 teaspoon fine salt
• 3/4 cup (180 ml) warm milk (about 110°F/43°C)
• 1 large egg, at room temperature
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Optional filling/topping: 2 tablespoons melted butter + 1/3 cup sugar + 1 teaspoon cinnamon
• Optional glaze: 1 cup powdered sugar + 2–3 tablespoons milk + 1/2 teaspoon vanilla

Instructions

Sweet dough twists recipe – The dough is tender and buttery, with just enough sweetness to feel special without being heavy

1. Mix the dry ingredients: In a large bowl, whisk flour, sugar, yeast, and salt until combined.
2. Add the wet ingredients: Stir in warm milk, egg, melted butter, and vanilla. Mix with a wooden spoon or dough hook until a shaggy dough forms.
3. Knead until smooth: Knead by hand on a lightly floured surface or in a stand mixer for 6–8 minutes. The dough should be soft, slightly tacky, and elastic. If it’s very sticky, add a tablespoon of flour at a time.
4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes.
5. Prep the filling (optional): Stir sugar and cinnamon together in a small bowl. Keep the melted butter handy.
6. Shape the twists: Punch down the dough and turn it out onto a lightly floured surface. Roll into a 10×14-inch rectangle. Brush with melted butter. If using, sprinkle evenly with cinnamon sugar.
7. Cut strips: Use a sharp knife or pizza cutter to cut the dough into 10–12 long strips, about 1 inch wide.
8. Twist and coil: Take each strip, stretch gently, then twist it several times. You can leave them as twisted sticks or loop the twist into a loose knot. Place on a parchment-lined baking sheet, spacing them out.
9. Second rise: Cover loosely and let the twists puff up for 25–35 minutes. They should look lighter and slightly larger.
10. Preheat the oven: Heat to 350°F (175°C) while the twists rise. If you like, brush them with a little milk or egg wash for shine.
11. Bake: Bake for 14–18 minutes, until golden on top and lightly browned on the bottom. Rotate the pan halfway for even baking.
12. Glaze or finish: Let cool for 10 minutes. Drizzle with vanilla glaze, dust with powdered sugar, or brush with a touch of melted butter and sugar.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Reheat: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds to soften.
• Freeze: Wrap individually, then place in a freezer bag for up to 2 months. Thaw at room temperature, then refresh in the oven.
• Make-ahead dough: After the first rise, refrigerate the dough overnight. Shape and bake the next day.

Health Benefits

• Yeast-fermented dough: The rise time can improve texture and may make the bread easier to digest for some people.
• Portion control: Individual twists help keep serving sizes reasonable.
• Lower sugar option: You can reduce the sugar in the dough or skip the glaze and still get a delicious result.
• Balanced treat: Pair with protein-rich yogurt or eggs for a more satisfying breakfast.

Common Mistakes to Avoid

• Milk too hot: If the milk is hotter than 115°F (46°C), it can kill the yeast and prevent rising.
• Too much flour: Over-flouring leads to dense, dry twists. The dough should be slightly tacky, not stiff.
• Under-kneading: Insufficient gluten development makes the dough tear and bake up flat. Knead until smooth and elastic.
• Skipping the second rise: Under-proofed twists won’t be light or airy. Give them time to puff up.
• Overbaking: These bake quickly. Pull them when they’re golden; they’ll continue to set as they cool.

Variations You Can Try

• Lemon sugar: Add 1 tablespoon lemon zest to the filling and 1 teaspoon to the glaze.
• Chocolate twist: Spread a thin layer of chocolate-hazelnut spread before twisting.
• Almond crunch: Sprinkle sliced almonds and coarse sugar on top before baking.
• Cardamom spice: Add 1 teaspoon ground cardamom to the dough for a fragrant Scandinavian-style twist.
• Maple glaze: Swap milk with maple syrup in the glaze for warm, caramel notes.
• Raisin cinnamon: Sprinkle finely chopped raisins with the cinnamon sugar for extra sweetness.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, but proof it first: mix the yeast with warm milk and a pinch of sugar, let it foam for 5–10 minutes, then add to the dough.

How do I know the dough has been kneaded enough?

It should feel smooth and elastic, and it should stretch without tearing easily. If you gently press it, it should slowly spring back.

What if my dough isn’t rising?

Check the temperature of your milk and your room. Warm the environment slightly, and give it more time. Old yeast can also be the issue—make sure it’s fresh.

Can I make these without eggs?

Yes. Replace the egg with 3 tablespoons milk or a neutral, unsweetened yogurt. The texture will still be soft and tender.

How can I make them even softer?

Use whole milk, don’t skimp on the rising time, and brush the hot twists with a little melted butter right out of the oven.

Do I need a stand mixer?

No. A wooden spoon and a bit of elbow grease work fine. The dough is soft and manageable by hand.

What’s the best way to shape neat twists?

Cut even strips, stretch gently, and twist from both ends. If the dough shrinks back, let it rest for 5 minutes, then try again.

Final Thoughts

These sweet dough twists are simple, cozy, and endlessly adaptable. They look bakery-fancy but are easy enough for a weekend project. Whether you keep them plain with a light glaze or go bold with cinnamon sugar, you’ll end up with a warm, soft treat worth sharing. Make a batch, brew something hot, and enjoy the kind of homemade comfort that never goes out of style.