Best 9 Frosted Twists Recipes

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For those seeking a delectable treat, look no further than frosted twists, a confectionery masterpiece that promises to tantalize taste buds. With their golden-brown exteriors, soft and fluffy interiors, and generous coating of sweet, creamy frosting, these twisted pastries are a delightful indulgence perfect for any occasion. Whether you prefer a classic vanilla glaze or crave the richness of chocolate, the world of frosted twists offers a flavor symphony that will satisfy every palate. As you embark on this culinary journey, discover the secrets to creating the ultimate frosted twists, ensuring a delectable experience with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON TWISTS



Cinnamon Twists image

This makes a tasty desert that is simple enough to make for tonight, but good enough to share at a gathering. My family liked it so much I didn't have the time to make icing for it.

Provided by Pa. Hiker

Categories     Dessert

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup sour cream
1/4 cup honey
3 tablespoons butter
1/8 teaspoon baking soda
1 teaspoon salt (optional)
1 (1/4 ounce) package dry yeast
1 teaspoon honey
1/2 cup lukewarm water
2 beaten eggs
4 cups whole wheat flour
12 tablespoons softened butter
3/8 cup honey
1 1/2 tablespoons cinnamon

Steps:

  • In a saucepan, heat the sour cream, honey, butter, soda, and salt-but do not boil. Let cool to lukewarm.
  • Dissolve the yeast and the honey in the lukewarm water. Stir into the lukewarm mixture from Step 1.
  • Add the beaten eggs and flour to the cooled mixture. Knead on a lightly floured board and knead for 5 minutes.
  • Roll out the dough to a 16 x 16 inch square. Mix in the butter, honey, and cinnamon and spread on dough. Fold into thirds and cut into 16 1-inch strips. Twist each strip and lay on a cookie sheet covered with parchment paper. Cover lightly and let rise in a warm spot for about an hour.
  • Bake at 350'F for about 25 minutes.
  • When they're done, they may be frosted with your favorite icing, If you like.

PARMESAN TWISTS



Parmesan Twists image

Full of Parmesan cheese and savory seasonings, these twists are the perfect complement to any Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 48

Number Of Ingredients 8

1/2 cup butter, softened
1 cup shredded Parmesan cheese (4 oz)
1 container (8 oz) sour cream
2 cups Gold Medal™ all-purpose flour
2 teaspoons Italian seasoning
1 egg yolk
1 tablespoon water
2 tablespoons sesame seed

Steps:

  • In medium bowl, beat butter with electric mixer on medium speed until fluffy. Add cheese and sour cream; beat until blended. On low speed, beat in flour and Italian seasoning just until blended. Cover; refrigerate 30 minutes.
  • Heat oven to 350°F. Spray cookie sheets with cooking spray. Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. Roll each half into 12x6-inch rectangle. Cut crosswise into 6x1/2-inch strips.
  • In small bowl, beat egg yolk and water; brush over dough. Twist strips and place on cookie sheets. Sprinkle with sesame seed.
  • Bake 15 minutes or until golden. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg

GERMAN TWISTS



German Twists image

This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.

Provided by Eliserae

Categories     World Cuisine Recipes     European     German

Time 3h45m

Yield 24

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
¼ cup warm water
3 ½ cups bleached all-purpose flour
1 teaspoon salt
1 cup butter, sliced
¾ cup sour cream
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 cup white sugar, or as needed

Steps:

  • Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
  • Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
  • Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
  • Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
  • Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
  • Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g

CINNAMON TWISTS



Cinnamon Twists image

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories     Brunch     Snacks

Time 40m

Yield 4 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE TWISTS RECIPE BY TASTY



Chocolate Twists Recipe by Tasty image

Here's what you need: nonstick cooking spray, puff pastry, chocolate hazelnut spread, egg

Provided by Katie Aubin

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

nonstick cooking spray
8.6 oz puff pastry, 1 sheet, thawed if frozen
½ cup chocolate hazelnut spread
1 egg, beaten

Steps:

  • Cut the puff pastry sheet into quarters.
  • Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.
  • Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
  • Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
  • Transfer the twists to the prepared baking sheet and brush with egg wash.
  • Bake for 14 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 44 grams, Fat 32 grams, Fiber 2 grams, Protein 7 grams, Sugar 14 grams

FRUIT BREAD TWISTS



Fruit Bread Twists image

"My husband loves this fruit-filled bread, so I fix it for him often," shares Sandra Hessler of Caro, Michigan. It's easy to prepare with frozen white and wheat bread dough, yet it's lovely enough for a special occasion.

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 9

1 loaf (1 pound) frozen white bread dough, thawed
1 loaf (1 pound) frozen whole wheat bread dough, thawed
1/2 cup sugar
1 teaspoon ground cinnamon
1 package (8 ounces) mixed dried fruit, chopped
GLAZE:
1 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract

Steps:

  • Cut each loaf of bread dough in half lengthwise. Roll each portion into an 18x5-in. rectangle. Brush lightly with water. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with fruit. Roll up each rectangle, jelly-roll style, starting with a long side. , For each loaf, twist one white and one wheat rope together, pinching ends to seal. Place on greased baking sheets. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes. , Remove plastic wrap. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 159 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.

BUTTER TWISTS



Butter Twists image

These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 large egg white
1/2 teaspoon coarse salt
1 1/2 cups all-purpose flour
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add salt and flour; mix until combined.
  • Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
  • Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks.

CINNAMON TWISTS



Cinnamon Twists image

Shake on the cinnamon, and everyone will twist and shout over these light buttery cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 4

Number Of Ingredients 8

1 cup sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 375°F.
  • Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
  • Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg

FRENCH TWISTS



French Twists image

This is a kid pleaser that is a simple twist on my kids' favorite breakfast dish -- French Toast, and serving the maple syrup as a dipping sauce. There are lots of versions of this simple idea, but this is how we make it in our home. It's so easy that most kids can even help prepare it.

Provided by Northwestgal

Categories     Breakfast

Time 20m

Yield 12 French Twists, 4 serving(s)

Number Of Ingredients 4

11 ounces refrigerated breadstick dough
1 -2 tablespoon cinnamon
1/4 cup sugar
4 -6 ounces maple syrup

Steps:

  • Preperatory steps - Preheat the oven to 350º. Also, lightly butter or grease a baking baking sheet (for convenience, I usually just use a no-stick spray). And last, pour about 1 to 1 1/2 ounces of maple syrup into 4 separate condiment cups; set aside.
  • Stir together the cinnamon and sugar, and place the cinnamon/sugar mixture in an even layer in a shallow dish.
  • Remove dough from package, and separate dough into 12 individual breadsticks. Roll each breadstick in the cinnamon/sugar mixture until both sides are evenly coated. Twist each coated breadstick 2 or 3 times, to make a spiral.
  • Place twisted breadsticks on the lightly coated baking sheet. Bake in a 350º oven for 12-15 minutes or until breadsticks are puffy and lightly golden brown.
  • Let cool for a minute on the baking sheet.
  • The recipe is intended for 3 French Twists and 1 1/2 ounce serving of maple syrup (for dipping the French Twists) per serving. But feel free to adjust serving sizes to suit your needs.

Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.3, Carbohydrate 35.5, Fiber 0.9, Sugar 31.7, Protein 0.1

Tips:

  • Use a large bowl for mixing the dough. This will give you plenty of room to work and prevent the dough from sticking to the sides of the bowl.
  • Make sure the butter is cold before you add it to the dough. This will help create a flaky crust.
  • Work the dough quickly and gently. Overworking the dough will make it tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and prevent it from sticking to the counter.
  • If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
  • When rolling out the dough, use a light touch. Rolling the dough too hard will make it tough.
  • Cut the dough into even strips. This will help them cook evenly.
  • Fry the twists in hot oil until they are golden brown. This will take about 2-3 minutes per side.
  • Drain the twists on paper towels before serving. This will help remove any excess oil.
  • Serve the twists warm with your favorite dipping sauce.

Conclusion:

Frosted twists are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, picnics, or a quick snack. With a little planning, you can make frosted twists at home that are just as good as the ones you buy from the store. So next time you have a craving for something sweet, give frosted twists a try. You won't be disappointed.

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