Maple Twist

This dessert is another one that can easily get away with being justified as a breakfast food.  It’s basically a glorified homemade cinnamon bun that looks really pretty (before it’s devoured).  It requires some time to make, but it definitely pays off.


  • 1 cup warm milk
  • 2 eggs, beaten
  • 1 stick unsalted butter, melted
  • 1/4 cup sugar
  • 1 package dry yeast (1/4 oz.), dissolved in 1/2 cup warm water
  • 1 tsp salt
  • 5 cups flour
  • 1 tbsp maple flavoring


  • 1 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tsp maple flavoring
  • 1/4 cup of butter, melted
  • Optional: 1 cup chopped walnuts or pecans
  • 1  1/2 cups confectioners sugar
  • 1/2 tsp maple flavoring (or 1/2 tsp pure vanilla extract)
  • 2 – 3 tbsp milk
  • Optional: 1 -2 tbsp butter, melted


  • Mix together the dry ingredients: flour, salt and sugar
  • In a small sauce pan, warm the milk and add the butter to the warm milk – keep stirring until the butter has melted then let the mixture cool
  • Dissolve the yeast in 1/2 cup of water and add 1 tbsp of maple flavoring to the water, set aside
  • Add the milk liquid, yeast liquid and lastly the beaten eggs to the dry ingredients
  • Knead the dough with your hands and add in flour a little bit at a time until the mixture is moist but not sticky
  • Cover the dough with plastic wrap and place in a warm place away from any drafts (I always put my dough in the closet that has all the equiment for the TV because it gets so warm in there!)
    • Allow the dough to rise for 1  1/2 – 2 hours (or until the dough has doubled in size)
    • If your dough isn’t rising, it’s probably because the surroundings aren’t warm enough
  • Divide the dough into 3 balls
  • On a lightly floured surface, roll out each ball into 12 in. circles
  • Fit one layer of dough onto a greased baking sheet
    • Mix the ingredients together using your hands, if you want, to get it really well blended
  • Brush the dough with melted butter and evenly sprinkle 1/3 of the cinnamon sugar filling on top
  • Continue the same steps with the remaining 2 layers of dough (end with the cinnamon sugar filling exposed)
  • Use a small juice glass to mark a 2 in. circle in the center of the dough (be careful NOT to cut through the dough)
  • Make cuts from the outside edge of the glass out to the edge of the dough
    • You want to end up with 16 pie shaped wedges – the best way to do this is cut the circle in half and then keep cutting each section in half until you get 16 wedges
  • Twist each wedge 4 or 5 times
    • Remove the glass once you’re done twisting
  • Cover the dough with plastic wrap and let it rise again for about 1 hour
  • Bake at 325F for 22 minutes or until golden brown
    • Whisk together the ingredients and add more milk a little bit at a time until you reach your desired consistency
  • Drizzle the baked treat with the glaze while it’s still warm (but not too hot – about 5-10 minutes)

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