These maple butter twists are delicious and easy to make! They're like a beautiful inside out cinnamon roll with hints of coffee cake and a yummy maple glaze.
The classic flavors of warm cinnamon, melted butter and a sweet maple glaze come together beautifully to create all of the nostalgic and warm flavors and scents of home.
They make the perfect fall treat, breakfast pastry, or holiday neighbor gift- and they make your home smell like pure heaven!
As fall starts to settle in, I also love to make Pumpkin Doughnuts with Cinnamon Sugar, Delicious Cinnamon Apples In A Slow Cooker and one of our family favorites, The BEST Coffee Cake.
Why You’ll Love this Maple Butter Twist
Maple Butter Twists are sweet, soft and filled with all the flavors of fall. Cinnamon, butter, brown sugar and a maple glaze make this the ideal must have recipe this season. It is perfect to bring over for dinner invites, a staple for the autumn table and you'll win the best mom award when you make them for breakfast.
- They're so easy to make
- Makes your house smell like pure HEAVEN
- Perfect for holidays or as a beautiful neighbor gift
- Compliments dinner dishes or as a breakfast pastry
- Minimal Ingredients- mostly pantry staples
- Crowd Pleaser for entertaining
- Each recipe makes two loaves- perfect to keep one and give one away!
You better eat some quickly, because once they're out of the oven, they go fast.
Maple Butter Twist Ingredients
- Eggs – We always use large eggs. (room temp. is best)
- Milk – Whole milk is best here, but you can use anything you have on hand.
- Butter – I use salted butter in this recipe. If you use unsalted butter, be sure to add an extra pinch of salt to the recipe.
- All-Purpose Flour – I always use the spoon and level method. Spoon flour into measuring cup and level across the top with a knife or other utensil.
- Granulated Sugar- The recipe uses two types of sugar, including plain white granulated sugar.
- Light Brown Sugar- The brown sugar in this recipe needs to be packed.
- Salt- I use a fine sea salt, but you can substitute whatever you have on hand.
- Active Dry Yeast- fresh yeast is best
- Maple Syrup- 100% pure maple syrup is best
- Ground Cinnamon- I always refresh my cinnamon in the fall so I can use it all through the holidays! I love cinnamon!
- Maple Flavoring - (mapleine) This helps to add a more concentrated maple flavor than plain syrup alone. Be careful not to overflow because this recipe isn't supposed to have an overpowering maple flavor at all.
- Chopped Walnuts- these can be omitted if you want
- Confectioner's Sugar- add extra if your glaze ends up to runny.
- You can substitute pecans for walnuts for a different delicious flavor.
- Omit the nuts if you prefer to have a nut-free cinnamon maple butter twist.
- You can form the dough into smaller twists or individual twists for a fun spin on this recipe.
How to Make Maple Butter Twists
- In a large bowl, mix flour, yeast, sugar and salt.
- In a sauce pan, combine milk, water, and butter and heat to approximately 130 degrees. (This can be done in the microwave in a microwave safe bowl as well)
- Pour the warm milk mixture into the dry ingredients. Mix until well combined.
- Add eggs, one at a time until completely combined.
- Add the remaining flour- just enough for it to be pulling away from the sides of the bowl while the dough hook is kneading. It should be slightly sticky to the touch, but firm enough to make into a ball. You might have extra that you don't need to use. See tips below.
- Place dough in a lightly greased bowl, spray the top of the dough and cover. Let rise in a warm, dry place until double in size. It should take about an hour.
- In a small bowl, stir together all the filling ingredients except the walnuts and set aside.
- Once the dough has finished rising, punch it down and turn it onto a lightly floured surface. Divide dough in half. Set one aside while you roll out the other one.
- Shape each dough into an 8x16 rectangle. I usually use a ruler because I am not a very good judge of measurement, but it doesn't have to be that fussy if you don't want it to be!
- Spread half of the filling out onto the dough rectangle within an inch or so of the edges. Then sprinkle with chopped nuts.
- Roll tightly along the long side. You should have one long rolled rope. Using a sharp knife, cuts in half lengthwise. I use the existing seam as a guide if it’s straight enough. Open halves so the cut side is facing up.
- Gently twist the ropes together, keeping the cut sides facing up/out while you twist. Form into a circle wreath, tucking the ends to the underside. Place the maple butter twists side by side on a parchment lined baking sheet. Cover and let rise until double in size- about 45 minutes.
- Bake for 20-25 minutes or until golden brown and cooked through. Do not overcook or they will become dry. Let cool for 10 minutes before adding glaze.
- For maple glaze, combine the confectioner sugar, maple flavoring and enough milk to reach desired consistency and drizzle over warm cinnamon twists. Best served while still warm.
Note- I will insert a video here soon to show how to do the bread twists. In the meantime, you can see it on my Instagram page.
The full printable recipe is below.
- Serve with this best bacon recipe- Yum!
- For best result, twist the ropes tightly together leaving no gaps in between.
- Be sure to use the spoon and level technique for the flour in this recipe.
- Did you know that when making bread, the amount of flour needed can vary based on things like humidity in your home? For this recipe, make sure you add just enough for it to be pulling away from the sides of the bowl while the dough hook is kneading it. It should be slightly sticky to the touch, but firm enough to make into a ball.
Frequently Asked Questions
Can the dough be made ahead of time?
Yes! This dough can be made the night before and placed in the refrigerator until it's ready to be baked. Make sure to refrigerate the dough after it has been kneaded and before the first rise.
When placing the dough in the refrigerator, make sure to wrap it tightly with plastic wrap and it can be stored up to 24 hours.
When ready to bake, take out of the refrigerator, partially unwrap it and allow the dough to rise until it has doubled.
What is it used for?
- Neighbor gifts
- Breakfast pastry
- Compliments Dinner Dishes- we always love a good "breakfast for dinner"
- Perfect for entertaining because it makes your house smell like a dream!
What kind of pan should I use?
This recipe makes two large wreath-like twists. You can choose to make them side-by-side on a baking sheet, or if you prefer, you could use large pie plates or two 9" round pans.
How to Store Maple Butter Twists
These twists are really the best warm and fresh out of the oven. They just melt in your mouth!
Refrigerator- These can be refrigerated for about to make them last a couple days longer as long as they are put in a resealable plastic bag or a container.
Room Temperature- They can be kept at room temperature for up to 2 days before becoming dry as long as you cover with plastic wrap, place in a resealable plastic bag, or a container to prevent them from drying out.
Freezer- This maple butter twist freezes well up to a couple months as long as freeze in a resealable plastic bag.
- Contains nuts- omit if you need it to be nut free
- Contains gluten, eggs, etc.
More Fall Treat Recipes We Love
- Pumpkin Pecan Coffee Cake- this recipe blew up on Pinterest. We make it all year!
- Pumpkin Cookies with Cream Cheese Frosting- these melt in your mouth!
- Warm and delicious Apple Crumble Recipe with Oats
- My very, very favorite Pumpkin Chocolate Chip Cookies recipe
If you make this recipe, please rate it below- and I would love to see! Tag me on Instagram @ellaclaireblog
Maple Butter Twist
Maple Butter Twists are a deliciously sweet, soft, buttery cinnamon bread that gets twisted up with some brown sugar and is topped with a mouth-watering maple glaze.
Coffee Cake Bread Base
- 3½ cups all purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- ¼ cup water
- ½ cup milk
- ¼ cup butter
- 2 large eggs
Cinnamon Maple Filling
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 3 tablespoons butter, softened
- 3 tablespoons maple syrup
- 1½ tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon maple flavoring (mapleine)
- ½ cup chopped walnuts
- ½ cup confectioner's sugar
- ¼ teaspoon maple flavoring (mapleine)
- 2-3 teaspoons whole milk
Maple Cinnamon Twists Bread
1. In a large mixing bowl, combine 1½ cups of the flour, yeast sugar, salt. (I do this in my stand mixer with a dough hook attachment)
2. In a sauce pan, combine milk, water, and butter and heat to 120 to 130°. (This can be done in the microwave in a microwave safe bowl as well) Pour warm milk mixture into dry ingredients. Mix until well combined.
3. Add eggs, one at a time, and continue to mix for 2-3 minutes, scraping the sides as needed.
4. Add the remaining flour, but reserve the last half cup or so. Add enough of the last half cup until a firm dough forms, you'll know it's ready if it's pulling away from the side of the bowl. It should be slightly sticky to the touch, but firm enough to make into a ball. Use dough hook to knead for 5 minutes or knead by hand for 7 minutes.
5. Place dough in a bowl lightly greased with cooking spray. Very lightly spray the top of the dough as well. Cover and let rise in a warm, dry place until about double in size - about an hour or so.
6. In a small mixing bowl, stir together all of the filling ingredients except the walnuts until smooth and well combined and set aside.
7. Once dough has finished rising, punch down and turn onto a lightly floured surface. Divide in half, and set one half aside while you work with the other. Roll each half into an 8 x 16″ rectangle. Spread half of the filling out onto the dough rectangle within an inch or so of the edges. Sprinkle with nuts. Roll tightly along the long side. You should have one long rolled rope.
8. Using a sharp knife, cut in half lengthwise. I use the existing seam as a guide if it's straight enough. Open halves so the cut side is facing up. Gently twist the ropes together, keeping the cut sides facing up/out while you twist. Form into a circle wreath, tucking the ends to the underside. Place the maple butter twists side by side on a parchment lined baking sheet. Cover and let rise in a warm place until about double in size - about 45 minutes.
9. Bake at 350° for 20- 25 minutes or until golden brown and cooked through. Do not overcook or they will become dry. Let cool for 10-15 minutes.
Combine the confectioner sugar, maple flavoring and enough milk to reach the desired consistency and drizzle over warm cinnamon twists. Best served fresh and warm.
Maple Butter Twist Bread by Ella Claire & Co. | No-Churn Maple Pecan Praline Ice Cream by Freutcake | Rich Maple Butter Bars by Inspired by Charm
Roasted Maple Spiced Mixed Nuts by Zevy Joy | Easy Homemade Toasted Maple Granola by Handmade Farmhouse
As an Amazon Associate I earn from qualifying purchases.
Leave a Reply