Sugar-Free Cinnamon Twists
Indulge guilt-free with these delightful Sugar-Free Cinnamon Twists, a healthier take on a classic treat that's perfect for breakfast, snacks, or dessert. Made with whole wheat flour and sweetened naturally with granulated erythritol, these twists are soft, golden, and packed with warm cinnamon flavor without added sugar. The recipe combines wholesome ingredients like warm milk, melted butter, and vanilla to create a tender, aromatic dough that's rolled, twisted, and baked to perfection. Ideal for anyone following a sugar-free or lower-carb lifestyle, these twists come together with just a little kneading, rising, and twisting, offering bakery-quality results from the comfort of your home. With a preparation time of only 70 minutes and a quick bake, you'll have these golden delights ready to serve in no time. Perfect with coffee or tea, they’re guaranteed to impress both health-conscious and cinnamon-loving guests alike!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2.25 teaspoons instant yeast
- 0.5 teaspoons salt
- 0.75 cup warm milk (dairy or unsweetened plant-based)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated erythritol
- 1 tablespoon cinnamon
- extra flour for dusting
Instructions
In a large mixing bowl, combine whole wheat flour, instant yeast, and salt.
In a separate bowl, mix warm milk, 2 tablespoons of melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the risen dough and roll it out into a rectangle approximately 12x18 inches.
Brush the rectangle of dough with the remaining 1 tablespoon of melted butter.
In a small bowl, mix granulated erythritol and cinnamon.
Sprinkle the erythritol and cinnamon mixture evenly over the buttered dough.
Fold the dough in half lengthwise and cut into 1-inch wide strips.
Twist each strip a few times and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Remove from the oven and let the twists cool on a wire rack before serving.
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 108 mg | 2% | |
*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.
