Giant Brown Butter Cinnamon Twist
This Giant Brown Butter Cinnamon Twist is soft, fluffy, and irresistibly cozy. Made with pillowy cinnamon roll dough that's twisted with a rich brown butter cinnamon filling, it's baked to golden perfection and finished with a warm brown butter cream cheese glaze. Perfect for weekend brunches, holidays, or anytime you’re craving something sweet and shareable.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Milk of choice
Instant or active dry yeast
Egg
Salted butter
Granulated sugar
Bread flour (or all-purpose flour)
Salt
Brown sugar
Cinnamon
Heavy cream
Cream cheese
Powdered sugar
Vanilla extract or paste
Why You’ll Love a Giant Brown Butter Cinnamon Twist:
Soft and Fluffy Texture: The dough is perfectly tender and pillowy, just like your favorite cinnamon roll—only bigger and better.
Twisted Cinnamon Roll Style: This isn’t your average cinnamon roll—it’s a stunning twisted version that’s fun to make and even more fun to eat.
Rich Brown Butter Cinnamon Filling: Toasty brown butter is mixed with cinnamon and sugar for a deep, nutty, caramel-like flavor that fills every bite.
Served Warm with Glaze: It’s best served fresh from the oven and drizzled with a luscious brown butter cream cheese glaze that melts into every twist.
Showstopper Presentation: The braided design creates a gorgeous centerpiece that’s perfect for brunch, special occasions, or cozy mornings at home.
Brown Butter Everything: Both the filling and glaze use brown butter, adding warmth and richness that elevates the whole cinnamon twist.
Perfect for Sharing: This oversized cinnamon twist is ideal for gatherings, holidays, or anytime you want to impress with minimal effort.
Customizable Glaze Option: While the brown butter cream cheese glaze is divine, you can switch it up with maple glaze, vanilla icing, or even a dusting of powdered sugar.
Tips for Making a Giant Brown Butter Cinnamon Twist:
Use Very Soft Dough: A soft and enriched dough yields a fluffy and tender twist. Make sure your dough is well-kneaded and smooth before its first rise.
Brown the Butter in Advance: Prepare your brown butter ahead of time so it has time to cool before using in the filling and glaze. This helps avoid melting the sugar or cream cheese prematurely.
Roll the Dough Evenly: Roll your dough into a large, even rectangle—this helps create consistent spirals and ensures the filling is distributed throughout.
Spread the Filling to the Edges: Be generous with the brown butter cinnamon filling and spread it all the way to the edges (leaving a slight border) for full flavor in every bite.
Use a Sharp Knife or Bench Scraper: Slice the dough cleanly down the middle lengthwise to expose the cinnamon layers—this is what gives the twist its beautiful marbled look.
Twist Gently but Tightly: When braiding or twisting the dough, be gentle to avoid tearing, but twist tightly enough so the layers stay visible and compact during baking.
Watch for Browning: Bake until the top is deeply golden but not overdone. Tent with foil if needed during the last 10–15 minutes to prevent over-browning.
Drizzle Glaze While Warm: Pour the brown butter cream cheese glaze over the twist while it’s still slightly warm so it melts into the ridges and adds extra moisture.
Serve Fresh: This cinnamon twist is best enjoyed warm, fresh from the oven with that gooey glaze cascading down each layer.
How to Store a Giant Brown Butter Cinnamon Twist:
Room Temperature: Store any leftover cinnamon twist (without glaze) in an airtight container at room temperature for up to 2 days. Reheat individual portions before serving and glaze just before eating for the best texture and flavor.
Refrigerator: If already glazed or if you want to store longer, place the twist in an airtight container in the fridge for up to 4–5 days. Warm slices in the microwave or oven before serving to bring back that soft, gooey texture.
Freezer: Wrap the unglazed cinnamon twist (or individual slices) tightly in plastic wrap and place in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven at 300°F until heated through, then glaze and serve.
Make Ahead Option: You can fully assemble and shape the twist, then cover and refrigerate it overnight before baking. Let it come to room temperature and finish rising for 45–60 minutes before baking as instructed.
Glaze Storage: Store any leftover brown butter cream cheese glaze in an airtight container in the fridge for up to 1 week. Rewarm slightly before drizzling to make it pourable again.
FAQs:
Q: Can I make the cinnamon twist dough ahead of time?
A: Yes! You can prepare and assemble the twist the night before. Cover it tightly and refrigerate overnight. Let it come to room temperature and rise for about 45–60 minutes before baking as directed.
Q: Do I have to use brown butter in the filling and glaze?
A: Brown butter adds a deep, nutty flavor that enhances both the filling and glaze, but you can substitute with regular melted butter if needed. The taste will be slightly less rich but still delicious.
Q: What kind of yeast should I use?
A: Instant yeast or active dry yeast both work well. If using active dry yeast, proof it in warm milk and sugar until foamy before mixing with the other ingredients.
Q: How do I get that beautiful twist shape?
A: After spreading the filling, roll the dough into a log and slice it lengthwise down the center. Twist the two halves together with the filling side facing out, then form into a circular shape.
Q: Can I freeze the cinnamon twist?
A: Yes! Freeze the unglazed twist either whole or in slices. Wrap well in plastic wrap and foil or store in an airtight container. Freeze for up to 2 months. Thaw and reheat before glazing and serving.
Q: How should I reheat leftovers?
A: Warm individual portions in the microwave for 15–30 seconds or reheat in a 300°F oven until warmed through. This brings back the soft, gooey texture.
Q: Can I use a cream cheese frosting instead of the glaze?
A: Absolutely! A thicker cream cheese frosting works great too. Just let the twist cool slightly before spreading it on top so it doesn’t melt too quickly.
Check out my other cinnamon roll recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this giant brown butter cinnamon twist. Happy baking!
