Dairy-Free Cinnamon Twists
Indulge your sweet tooth with these irresistible Dairy-Free Cinnamon Twists, a plant-based delight that's perfect for breakfast, brunch, or an anytime snack! Made with pantry staples like all-purpose flour, coconut oil, and almond milk, these golden-brown pastries are beautifully soft, slightly chewy, and infused with warm cinnamon-sugar goodness in every bite. The recipe features an easy-to-follow yeast dough that rises to perfection, delivering bakery-quality cinnamon twists straight from your oven. Naturally dairy-free, these treats are perfect for those with lactose intolerance or anyone seeking a vegan-friendly dessert option. Serve your freshly baked twists warm and enjoy their sweet, spiced aroma as they melt in your mouth. Perfectly portable and sharable, they're a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet active dry yeast
- 0.75 cup warm water
- 0.25 cup coconut oil
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
- 0.25 cup almond milk
- 2 tablespoons cinnamon-sugar mixture
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and 1 tablespoon of sugar. Stir lightly and let sit for 5 minutes until the mixture becomes frothy.
Add coconut oil, salt, vanilla extract, remaining 1 tablespoon of sugar, and 1 cup of flour to the yeast mixture. Stir until combined.
Gradually add the remaining cup of flour, mixing until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick on a floured surface.
Brush the rolled dough with almond milk, leaving about half an inch border dry.
Mix ground cinnamon and brown sugar together, then sprinkle this mixture evenly over the almond milk-brushed surface.
Fold the dough in half lengthwise, then use a sharp knife or pizza cutter to cut strips approximately 1 inch wide.
Gently twist each strip several times and place on the prepared baking sheet.
Lightly brush each twist with a little more almond milk, and then sprinkle with the cinnamon-sugar mixture.
Bake in the preheated oven for 18-20 minutes, or until the twists are golden brown and cooked through.
Remove from the oven and allow to cool slightly on a wire rack before serving warm. Enjoy your delightful dairy-free cinnamon twists!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 81.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
