Homemade Cinnamon Sticks
Make sure you have coffee ready because these flaky, buttery cinnamon sticks are just waiting to be dunked into it! A homemade Danish dough, twisted and coated in LOTS of cinnamon sugar, to create sweet breadsticks that when eaten warm, are basically heaven. So good.
Cinnamon sticks (like the ones you might have eaten at Cinnabon) are made with a Danish dough. Think of it as easier than croissants, but with the same method of folding and rolling a buttery dough to create flaky layers. So while they’re tender breadsticks on the inside, they are crisp on the outside. Even without the egg and a little milk to compensate, the dough is lovely and soft.
The thing is that working with such a dough in warm weather can be really messy but there are ways to make it easier. And I promise the results are so worth it! Once you get the hang of it, even making the twisted shapes is a piece of cake. Cinnamon sticks are sometimes served with a dip like cream cheese icing or even chocolate sauce, but I thought these were great as is.
They’re definitely best eaten fresh but do taste good even after a couple of days, and gently reheating them in the oven will bring back the original texture too. I hope you have fun with these!
- 2 tsps active dry yeast
- 1/3 cup warm milk (80 ml; you should be able to dip a finger in comfortably)
- 1 and 1/2 cups all-purpose flour (160 gms, plus extra for rolling as needed)
- 1/2 tsp salt if using unsalted butter
- 3 tbsps caster sugar
- 200 gms butter, frozen
- 2 tbsps butter, at room temp (30 gms, salted or unsalted)
- 1/3 cup caster sugar (60 gms)
- 2 tsps cinnamon powder