Saturday, December 2, 2023
HomeBakingSpiced Sugar Twists - Bake from Scratch

Spiced Sugar Twists – Bake from Scratch

Spiced Cinnamon Twists on gray surface

There’s nothing just like the aroma of heat spices filling the kitchen in the course of the holidays. Candy strands weave collectively in these refined Spiced Sugar Twists that elevate easy flavors into eye-catching treats.

Spiced Sugar Twists

Makes 10 rolls

  • 2 1/2 teaspoons (5 grams) floor cinnamon
  • 1 1/4 teaspoons (2.5grams)floor nutmeg
  • 3/4 teaspoon (1.5 grams) floor cardamom
  • 3/4 teaspoon (1.5 grams) floor allspice
  • 2/3 cup (165 grams) firmly packed gentle brown sugar
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • Do-It-All Dough
  • All-purpose flour, for dusting
  • 1 massive egg, (50 grams), room temperature
  • 1 tablespoon (15 grams) water
  • 1/3 cup (66 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, melted
  • In a small bowl, whisk collectively cinnamon, nutmeg, cardamom, and allspice.

  • In a medium bowl, stir collectively brown sugar and room temperature butter till easy and mixed. Reserve 1 tablespoon (6 grams) cinnamon combination; stir remaining cinnamon combination into sugar combination till mixed.

  • Line 2 baking sheets with parchment paper.

  • Punch down Do-It-All Dough, and let stand for five minutes. Divide dough into 10 parts (about 95 grams every). On a clear floor, roll 1 portion into an 8×4 inch rectangle. Unfold 11⁄2 tablespoons (22 grams) sugar combination onto rectangle, leaving a 1⁄8-inch border alongside one lengthy aspect. Beginning at lengthy aspect with out border, roll up dough right into a log, and press edge to seal. Roll dough right into a rope about 14 inches lengthy, dusting work floor with flour as wanted.

  • Lower rope in half lengthwise to create 2 strands; minimize every strand in half crosswise (A). Place the 4 strands, minimize aspect up, in a hashtag sample (over, below, over, below) (B). Working clockwise, cross every backside strand over the strand subsequent to it (C and D). Repeat crossing process with remaining backside strands (E). In spite of everything 4 sides have been crossed, cross 1 new high strand below adjoining strand (F). Repeat crossing process with remaining new high strands (G). Tuck ends below to form right into a spherical, and place on ready pan (H). Repeat process with remaining dough parts and remaining sugar combination. Cowl and let rise in a heat, draft- free place (75°F/24°C) till puffed, 30 to 45 minutes.

  • Preheat oven to 350°F (180°C).

  • In one other small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Brush egg wash onto rolls.

  • Bake till golden brown and an instant-read thermometer inserted in heart registers no less than 190°F (88°C), 15 to twenty minutes, rotating pans midway via baking.

  • In a small bowl, stir collectively reserved cinnamon combination and granulated sugar. Brush melted butter onto sizzling rolls; sprinkle with spiced sugar. Let cool on pans for 10 minutes. Take away from pans, and let cool on a wire rack for 20 minutes. Serve heat. Retailer in an hermetic container for as much as 2 days.


As you’re employed via crossing the strands and transferring in a clockwise route, a free spherical will start to take form. When you’ve crossed all of the strands, tuck the ultimate ends below to create a pleasant spherical.




Rafael Gomes de Azevedo
Rafael Gomes de Azevedo
He started his career as a columnist, contributing to the staff of a local blog. His articles with amusing views on everyday situations in the news soon became one of the main features of the current editions of the blog. For the divergences of thought about which direction the blog would follow. He left and founded three other great journalistic blogs,, and With a certain passion for writing, holder of a versatile talent, in addition to coordinating, directing, he writes fantastic scripts quickly, he likes to say that he writes for a select group of enthusiasts in love with serious and true writing.


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