Maple Twists – a maple flavored dough with a cinnamon sugar nut mixture twisted inside and drizzled with a maple glaze.
Happy Monday!
I know, I know, what’s so happy about a Monday?
I look forward to Mondays because my husband goes back to work after the weekend and I can finally clean up all the messes he made because, let’s face it, there’s no point in cleaning up when he’s home. He’s just going to go right back behind me and make another mess!
Maple Twists!
The good thing about weekends? I get to make my favorite meal: BREAKFAST! I came across these maple twists the other night and have been thinking about them ever since. My husband had asked if I would make him pancakes on Sunday but I figured these would be just as good.
And they were.
Times a billion.
They’re basically maple flavored dough with a cinnamon sugar nut mixture twisted inside and then a sinful maple glaze on top. Probably the best breakfast pastry I’ve made in a long time. Between the 3 of us, we managed to kill the entire ring in one day!
One tip: don’t add more nuts that the recipe calls for. I added an extra handful because it didn’t look like enough and they all fell out when I did the twisting!
Maple Twists
For the dough:
- 2 & ¾ to 3 cups all purpose flour
- ¾ cup milk
- ¼ cup butter
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 tablespoon active dry yeast
- 1 teaspoon maple extract
- 1 egg
For the streusel:
- ¼ cup melted butter
- ½ cup white sugar
- ⅓ cup chopped nuts (I used pecans)
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 to 2 tablespoons milk
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract
- Heat the milk and butter until very warm. Blend it (in stand mixer) with 1 cup of flour, 3 tablespoons sugar, ½ teaspoon salt, yeast, egg and maple extract. Beat this on low for 2 minutes. Add the rest of the flour ½ cup at a time (you may not need all 3 cups). Knead into a soft dough. It will become smooth an elastic in about five minutes. Cover bowl with plastic wrap and let it rise for 45 minutes (or till at least double in size).
- While the dough rises, mix all streusel ingredients.
- After the dough rises, divide it into 2 pieces. Roll each piece into a 12″ circle. Place the first circle on a buttered baking sheet. Top the first circle with ½ of the streusel mixture and spread it around as thin as you can get it (repeat with 2nd circle).
- Find something that is 2 inch across and center it on the circles (press down a little to make a mark). Using scissors or a very sharp knife, cut from the outer edge into the cup mark, making 16 wedges.
- Gently life and twist each section 5 times. Tuck the end in just a little so that it stays twisted.
- Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour. Bake in a 375 oven for 18-22 minutes (mine took the full 22 minutes). Remove from oven and let rest for 5 minutes. Whisk all glaze ingredients together. Drizzle glaze over warm twists.
Want more breakfast pastries?
Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze
Maple Glazed Sour Cream Doughnut Holes
kim says
oh, YESSSSS
im doing it right now… dont know if it’ll make it till tomorrow- betcha its devoured b4 dinner!
mmmmm bacon,too!
Jeanette says
Still not for sure if this makes three different coffee cakes or just one with three layers stacked? Thanks
amanda says
It’s just one cake but you stack the 3 layers before cutting and twisting. :)
Donald says
this would be AWE … SOME with crumbled bacon!!!
Tay says
They look delish but for some reason, the recipe is not coming up for me. Does anyone have it that they can share?
amanda says
Oooh, sorry, it was some sort of glitch. Got it fixed now! :)
Tay says
Yay! Thank you so much! I know what I shall be making this weekend for breakfast!
Kayla says
I’m in the process of making these now! I’ve never attempted anything bread or pastry wise and I’m making them to church for Easter breakfast. I hope I can pull it off they look amazing! Do they harden when they cool or stay soft?
amanda says
I don’t remember if we any that lasted until the next day but I think they’ll stay soft. Good luck with them – I’m sure they’ll turn out great! :)
Laurene says
I have some maple sugar (like brown sugar).. Bet that would be awesome in this recipe.. dough or glaze.
Carrie says
My mom made this all the time. It is awesome!
Grace says
Do you put second circle on top of first or does this make two coffee cakes? It looks delicious.
amanda says
No, you do a second ring. I halved the recipe and it worked fine if you wanted just one. Thanks for reading and commenting! :)
Suzanne says
Can these be made with real maple syrup instead of maple extract? If so, how much would you use? Thanks!
amanda says
I’m sure you could use syrup in place of the extract but I’m not exactly sure how much would you use. Maybe replace some of the milk in the dough with syrup. 1/4 cup or something like that? And then for the streusel and icing, a teaspoon or so should be good.
Thanks for reading and commenting! :)
Karly says
Finally had a chance to make these twists this morning. Delicious and huge hit with my family. Thanks for the recipe!
Nicole says
Oooh, hello! This is a recipe from heaven : ) Thank you! Love the site!
Shandy Hanke says
These maple twists look beyond delicious! WoW! Your photo is gorgeous too.
Jess (Fit Chick in the City) says
So not original for me to say this, but its what I also thought when I read this post… HOLY YUM!
Eliana says
Breakfast is my favorite meal of the day. These twists would surely make any breakfast better. Great job.
Pam says
Holy cow…I wish I liked maple flavor cause these look so good!
Mary Ellen says
I make it with almond flavor and almonds rather than maple and pecans! It’s wonderful!