cinnamon twists recipe

It’s no secret that cinnamon rolls are one of my favorite things to both make and eat. Especially the eating part.

But sometimes you need something a little easier and a little healthier.

The solution?

Cinnamon twists!

cinnamon twists

A simple dough made with whole wheat flour and pumpkin puree provides a healthy base for these slightly sweet, cinnamon-y delights.


Just roll out the dough…

cinnamon twist recipe

Cover in non-dairy butter, cinnamon, and sugar.

cinnamon sticks recipe


cinnamon twist

And twist!

sweet breadsticks

A quick stint in the oven and…

pumpkin cinnamon twists

Cinnamon twists!

healthy cinnamon sticks

Not an exact cinnamon roll replacement if that’s what you’re going for, but a guilt free & easy snack to have on hand when the sweets craving strikes.

vegan cinnamon twists

The perfect post-holiday munchie.

Cinnamon Twists

by with a Side of Sneakers


  • 1/2 cup warm water
  • 1 tsp active dry yeast
  • 1 tablespoon honey {use agave or maple syrup if making vegan}
  • 1/4 cup canned pumpkin
  • 1/2 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1 cups whole wheat flour
  • 3/4 cup bread flour
  • 1/2 tsp cinnamon
  • 1 tablespoon non dairy butter
  • 2 tablespoons granulated sugar
  • 2 tsp cinnamon


Whisk yeast into warm water. Set aside.

Mix pumpkin, honey, and coconut oil.

Stir in yeast mixture.

Slowly add flour, a third at a time.

When you can’t mix the dough together anymore, move to flat floured surface and knead gently until elastic-y ball forms.

Place in oiled bowl and cover with towel. Set in a warm place for about an hour; up to 2.

After dough has risen, punch down and roll out into 1/4″ thick rectangle.

Spread with melted butter then sprinkle with cinnamon sugar mixture. Adjust cinnamon sugar amounts to your preference.

Slice dough into 1 inch strips and twist.

Place on baking sheet.

Bake ~12 minutes at 375.

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