Twist and Shout (For More)
Soft, gooey, and dripping in vanilla glaze—these apple cinnamon twists are your ticket to fall baking glory, no pumpkin required.
What screams fall just as loud as pumpkin? Apples and cinnamon—preferably swirled into tender, buttery dough, baked to golden perfection, and drizzled with vanilla glaze so unapologetically you’ll question why pumpkin ever had a monopoly on autumn.
I made these Apple Cinnamon Twists for my nieces and nephew the other day, and let’s just say, there were crumbs… and zero survivors. Kids love anything twisty—maybe it’s the shape, maybe it’s the sugar, or maybe it’s the fact that they’re handheld and frosting-adjacent. Whatever it is, these were a hit.
And while my love for pumpkin still reigns supreme (don’t worry, Pumpkin Reimagined fans, I’m not defecting), these are the perfect sweet treat when you want to dip your toe into fall baking without overdosing on orange purée. They’re cozy, flaky, cinnamon-spiced, and just enough work to feel like you accomplished something that day.
• Tangzhong Method = Soft & Pillowy – This Japanese technique keeps the dough plush and tender for days. Like a cinnamon roll and a milk bun had a cozy baby.
• Buttery Apple Chunks – Sautéed Honeycrisp apples hold their shape and caramelize just enough for texture and flavor.
• Distinct Twists = Built-In Drama – Eye-catching knots and swirls make these perfect for Instagram reels and snack attacks.
• Mild Spices – Cinnamon, nutmeg, and a whisper of ginger create a balanced warmth without overwhelming the apple.
• Vanilla Glaze Drizzle – A sweet, creamy finish that sets perfectly and gives that bakery-case shine.
• Cook Apples First – Sautéing them controls moisture and brings out natural sweetness. No soggy dough here.
• Use Room Temp Ingredients – Especially the butter and egg. This helps everything incorporate evenly for smooth dough.
• Don’t Overbake – Pull them when they’re just golden and reach 175°F internally. The goal? Soft, gooey centers.
• Let That Glaze Flow – Drizzle while warm so it soaks in just a little before setting beautifully.
• Don’t Skip the Second Rise – This is where the magic happens. Puffier dough = better texture.
🌱 A Greener Bite of Sustainability
This recipe uses fresh, in-season apples, reducing the need for canned fillings and supporting local growers. Making your own dough and filling cuts down on processed ingredients and excess packaging—proof that fall baking can be sweet and smart.
• Tangzhong (water + bread flour) – Locks in moisture, ensuring soft, fluffy dough.
• Bread Flour – Higher protein for better structure and chew.
• Heavy Cream + Whole Milk – Enriches the dough with creamy flavor and tender texture.
• Egg + Vanilla – Adds richness and subtle sweetness.
• Unsalted Butter – Mixed in for softness and flavor.
• Honeycrisp Apples – Sweet, juicy, and firm enough to hold their shape when cooked.
• Dark Brown Sugar – Deeper molasses flavor that pairs beautifully with apples.
• Cinnamon, Nutmeg, Ginger – Classic warm spices to bring the fall feels.
• Powdered Sugar + Milk + Vanilla – The trifecta for a perfect pourable glaze
These apple cinnamon twists are soft, buttery, and perfect for fall. Made with Honeycrisp apples, warm spices, and a vanilla glaze drizzle.
Make the Tangzhong:
1. In a small saucepan, whisk together 1⁄3 cup + 1 tbsp water and 2 tbsp bread flour. Cook over medium heat, whisking constantly until the mixture thickens into a paste (about 3–5 minutes). Scrape the tangzhong into a bowl and let it cool to room temperature.
Make the Dough:
In the bowl of a stand mixer fitted with a dough hook, combine: 2 cups bread flour, 2 tbsp + 1 tsp sugar, 3/4 tsp instant yeast, 1/2 tsp fine sea salt. Add: 2 tbsp + 2 tsp heavy cream, 2 tbsp + 2 tsp whole milk, 1 large egg, 1 tsp vanilla bean paste or extract, cooled tangzhong. Mix on low speed until a shaggy dough forms. With the mixer running, add 3 1/2 tbsp softened butter a little at a time until fully incorporated.
Increase to medium-low speed and knead for 8–10 minutes until the dough becomes smooth, elastic, and tacky but not sticky. If it’s too sticky, knead in 1 tsp flour. Shape dough into a ball, return to the bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes.
Cook the Apple Filling:
In a skillet, melt 2 tbsp unsalted butter over medium heat. Add: 2 peeled, chopped Honeycrisp apples, 1/3 cup packed dark brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground ginger, and pinch of salt. Cook for 6–8 minutes, stirring occasionally, until apples are tender but still hold their shape. Stir in 1/2 tsp vanilla extract, then remove from heat. Cool completely.
Roll, Fill, and Shape:
1. Roll rested dough into a 12×12 inch square on a lightly floured surface. Spread cooled apple mixture evenly over the dough, leaving a 1/2-inch border. Using a pizza cutter or sharp knife, slice the dough into 12 long 1-inch strips. Twist each strip and loosely tie into knots or shape into twists in pairs. Place twists on a parchment-lined baking sheet, spaced apart.
Second Rise:
Cover loosely with plastic wrap and let rise in a warm place for 1 to 1.5 hours, until puffy and airy.
Bake:
Preheat oven to 375°F (190°C). Bake twists for 10–12 minutes, or until golden brown and internal temperature reaches 175°F. Remove from oven and let cool slightly before glazing.
Make the Vanilla Glaze:
In a small bowl, whisk together: 1 cup powdered sugar, 1 1/2 tbsp whole milk (add more as needed), 1 tsp vanilla extract. Drizzle glaze over warm twists. Let set slightly before serving.
These Apple Cinnamon Twists are everything fall should be: warm, gooey, and impossible to ignore. Serve them fresh out of the oven, drown them in glaze, and don’t be surprised when they mysteriously disappear one sliver at a time. If you’re not sneaking bites straight off the tray, you’re doing fall wrong.
Tag me if you make them @the.sustainable.kitchen—because I need to know I’m not the only one “accidentally” finishing off the entire tray.
These apple cinnamon twists are soft, buttery, and perfect for fall. Made with Honeycrisp apples, warm spices, and a vanilla glaze drizzle.
In a small saucepan, whisk together water and flour. Cook over medium heat, whisking constantly until it thickens into a paste, about 3-5 minutes. Scrape into a bowl to cool.
In the bowl of a stand mixer with the dough hook, combine flour, sugar, yeast, and salt, add cream, milk, egg, vanilla, and cooled tangzhong. Mix on low speed until a rough dough forms. Add butter in 1/2 tbs increments, mixing until fully incorporated. Knead on medium-low for 8-10 minutes until the dough is elastic, tacky but not sticky. If too sticky, add 1 tsp flour. Shape into a smooth ball and return to the bowl. Cover with plastic wrap and rest for 30 minutes.
While the dough rests, melt butter in a pan over medium heat. Add apples, sugar, cinnamon, nutmeg, ginger, and salt. Saute for 6-8 minutes until apples are tender but still hold shape. Stir in vanilla and remove from heat. Let cool completely.
Roll rested dough into a 12 x 12 inch square. Spread cooled apples filling evenly over dough, leaving a 1/2 inch border. Use a pizza cutter to slice into 12 long 1-inch strips. Twist each strip into a spiral and shape into knots or twists pairs. Place on a parchment lined baking sheet.
Cover loosely with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours until puffed and airy.
Preheat oven to 375°F. Bake twists for 10-12 minutes, or until golden and internal temp reaches 175°. Do not overbake--aim for soft and gooey centers.
Whisk glaze ingredients until smooth. Drizzle generously over warm twists. Let set slightly before serving.
Servings 12
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.