Cinnamon Donut Sticks | Recipes

Cinnamon Donut Sticks

(58) Ratings:
Prep Time:
Baking Time:
Makes:12 twists
Freezing:excellent

These twists on classic donuts are based on our Soft & Simple White Bread recipe and covered in sweet brown sugar. Enjoy them warm out of the oven for a new favourite you won’t forget.

Ingredients

1 tsp 5 mL granulated sugar
1/2 cup 125 mL warm water (110-115°F/45-56°C)
1 pkg 8 g (2 1/4 tsp/11 mL) active dry yeast
1 cup 250 mL milk
2 tbsp 30 mL butter
2 tbsp 30 mL granulated sugar
1 1/2 tsp 7 mL salt
1/2 cup 125 mL warm water (110-115°F/45-56°C)
5 1/2 cups 1375 mL Robin Hood® Best For Bread Homestyle White Flour, divided

Topping

1 cup 250 mL packed brown sugar
2 tsp 10 mL cinnamon
½ cup 125 mL butter, melted

Directions

  1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a large measuring cup. Sprinkle in yeast and stir. Let stand 10 minutes, then stir well.  Add yeast mixture to large bowl.
  2. Heat milk to lukewarm in a medium saucepan. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  3. Stir in 2 1/2 cups (625 mL) of flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured surface.
  4. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes). Round up into a ball.
  5. Place in lightly greased bowl. Turn dough to grease top. Cover with tea towel.
  6. Let rise in warm place (75°-85°F/24°-29°C) until doubled in size (45 to 60 minutes).
  7. Punch down. Turn out onto lightly floured board, roll dough into a log and cut into 24 equal portions. Cover with tea towel and let rest for 10 minutes.
  8. Line baking sheet with parchment paper.
  9. Topping: Combine sugar and cinnamon in a bowl. Place melted butter in a separate bowl.
  10. Roll each piece to 12” (30cm). Dip each piece into melted butter and then coat with brown sugar mixture.  Twist 2 pieces together, pinching together at each end. Place on prepared baking sheet about 3” (7.5 cm) apart. Cover with tea towel. Let rise 40-45 minutes until almost doubled in size.
  11. Preheat oven to 400°F (200°C).
  12. Bake in preheated oven 15 to 18 minutes until golden.  Remove from baking sheet and cool on wire cooling rack.

Tips

  • Replace Robin Hood Best for Bread Homestyle White Flour with Robin Hood Best For Bread Whole Wheat or Multigrain.
  • Baked twists can be frozen. Wrap cooled twists individually and freeze for up to 3 weeks. Defrost and reheat at 325°F (160°C) for 10 to 12 minutes. If reheating from a frozen state, heat for 15 to 18 minutes.

Nutritional Information

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

IF YOU LIKE THIS, TRY THESE

RECIPE BOOKLET