Cinnamon Twist Recipe: Flaky Swirl Pastry with Spiced Glaze

Prepare a 9-inch round cake pan by spraying it lightly with cooking spray.

Lightly punch down the Cinnamon Roll Dough, cover, and let it rest for 5 minutes. Turn the dough out onto a lightly floured surface and roll it into a 21 x 12-inch rectangle.

In a small bowl, mix the granulated sugar and ground cinnamon. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the butter, leaving a ½-inch border along one long edge. Brush the exposed border with the beaten egg.

Starting from one long side, roll the dough into a tight log and pinch the seam to seal. Place the log seam-side down on a cutting board and cut it in half lengthwise, leaving about 1½ inches uncut at the top. Twist the two cut strands around each other, then shape them into a circle, tucking the ends under. Place the twist in the prepared pan with the cut sides facing up. Let it rise in a warm, draft-free place (about 75°F) until puffed, approximately 30 minutes.

Preheat the oven to 350°F (175°C).

Bake until a wooden pick inserted into the center comes out clean, about 50 to 55 minutes. To prevent excessive browning, cover loosely with foil halfway through baking. Let the twist cool in the pan for 20 minutes, then remove it. If desired, sprinkle with cinnamon sugar before serving.