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Cinnamon and Sugar Breadstick Twists

Yield: 15 -18 breadsticks
Prep Time: 50 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes

Ingredients

Breadstick Dough:

  • 1 ½ cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 3 ½ cups (497 g) flour (see note)
  • ½ teaspoon salt

Filling and Glaze:

  • 2 tablespoons salted butter, melted
  • ¼ cup (53 g) granulated sugar
  • 1 ½ teaspoons cinnamon
  • ½ cup (57 g) powdered sugar
  • 1 tablespoon milk, more or less
  • ¼ teaspoon vanilla extract

Instructions 

  • For the breadstick dough, mix the water, yeast and sugar in a large bowl or in the bowl of an electric stand mixer fitted with the dough hook. Add 1 cup of the flour and the salt and mix to combine. Gradually add the remaining flour until a soft, smooth dough is formed. Knead for 2-3 minutes. Keep in mind you may not use the full 3 1/2 cups flour (conversely, you may need a bit more). Judge the dough by the texture instead of by an exact amount of flour. It should pull away form the sides of the bowl and form a soft, smooth ball of dough without leaving an overly sticky residue on your fingers.
  • Let the dough rest for 10 minutes. Lightly grease a large 12X18-inch rimmed baking sheet with cooking spray and set aside. Preheat the oven to 375 degrees F.
  • Lightly grease a clean countertop with cooking spray and press the dough into about an 8X18-inch rectangle. Spread the melted butter evenly across the dough.
  • In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture across the dough and lightly press into the top of the dough.
  • Using a pizza cutter or sharp knife, cut the dough into about 1-inch or so widths. As you pick up each breadstick, twist it a few times and place them on the prepared baking sheet about 1/2-inch apart. They should all be able to fit on one large 12X18-inch rimmed baking sheet (see image below).
  • Cover the breadsticks lightly with plastic wrap and let them rest at room temperature for about 30 minutes until they are slightly puffy.
  • Bake the breadstick twists for 15 minutes until lightly golden on top.
  • Whisk together the powdered sugar, milk, and vanilla until a pourable mixture forms, adding more or milk if needed.
  • Let the breadsticks rest out of the oven for about five minutes before drizzling with the glaze. Serve warm. (These reheat magically for a few seconds in the microwave.)

Notes

Flour: I used a combination of white whole wheat flour and all-purpose flour (probably about half of each). You could use 100% all-purpose flour or even 100% whole wheat flour (I'd add a little kneading time and take care not to overflour).