Copycat Domino’s Cinnamon Bread Twists Recipe – Sweet, Buttery, and Easy

Warm, buttery, and coated in cinnamon sugar—these twists are the kind of treat that make people gather around the kitchen. If you love Domino’s Cinnamon Bread Twists, this homemade version gives you the same soft texture and sweet finish without leaving the house. The dough is simple, the glaze is quick, and the whole thing bakes in under 15 minutes.

You’ll get that classic twist shape, with crispy edges and a tender center. Make them for brunch, dessert, or a cozy afternoon snack.

Why This Recipe Works

• Soft, chewy dough: A straightforward yeast dough rises just enough to stay fluffy, not bready or dense.
• Buttery cinnamon coating: Brushing with melted butter helps the cinnamon sugar stick and creates caramelized edges.
• Twist technique: Simple shaping creates layers that trap butter and sugar for extra flavor in every bite.
• Quick vanilla glaze: A light drizzle adds that signature sweetness and glossy finish.
• Pan-bake convenience: No deep-frying. A hot oven and a sheet pan do all the work.

Ingredients

For the Dough

• 2 1/4 teaspoons instant yeast (1 packet)
• 3 cups all-purpose flour, plus extra for dusting
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons unsalted butter, melted (cooled slightly)
• 1 tablespoon olive oil or neutral oil (for the bowl)

For the Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter, melted
• Pinch of salt (optional, enhances flavor)

For the Vanilla Glaze

• 3/4 cup powdered sugar, sifted
• 1–2 tablespoons milk (adjust for consistency)
• 1/2 teaspoon vanilla extract
• Small pinch of salt

Step-by-Step Instructions

1. Activate the yeast: In a large bowl, whisk the warm water and sugar, then sprinkle in the yeast.Let sit for 5 minutes until foamy on top. If it doesn’t foam, the yeast may be inactive or the water too hot or cold.
2. Make the dough: Stir in the melted butter and salt. Add the flour gradually, mixing with a wooden spoon until a shaggy dough forms. Switch to your hands and knead on a lightly floured surface for 5–7 minutes until smooth and slightly tacky.
3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot for 45–60 minutes, or until doubled.
4. Prep the coating: In a small bowl, mix sugar, cinnamon, and a pinch of salt. Melt the butter separately and keep it warm but not hot.
5. Preheat the oven: Heat to 400°F (205°C).Line a large sheet pan with parchment paper or a silicone baking mat.
6. Shape the twists: Punch down the dough and transfer to a floured surface. Roll into a rectangle about 10×14 inches and 1/4-inch thick. Using a pizza cutter, slice into 12 even strips.Brush the surface lightly with melted butter. Fold each strip in half lengthwise, pinch to seal the long edge, then hold both ends and twist 4–5 times.
7. Coat with cinnamon sugar: Brush each twist with more melted butter, then roll or sprinkle generously with the cinnamon sugar mixture. Place on the prepared sheet pan, spacing them 1–2 inches apart.
8. Second rest (short): Let the twists rest on the pan for 10 minutes. This relaxes the dough and improves the oven spring.
9. Bake: Bake for 10–13 minutes until lightly golden on the edges with a soft center. Avoid overbaking; they should remain tender.
10. Make the glaze: While baking, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and drizzle-able. Add a few drops more milk if it’s too thick.
11. Finish and serve: Let the twists cool for 5 minutes.Drizzle with glaze while warm. Serve immediately for the softest texture.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Refresh by warming in a 300°F (150°C) oven for 5–7 minutes.
• Refrigerator: Not recommended, as it dries them out faster.
• Freezer: Freeze baked, unglazed twists in a zip-top bag for up to 2 months.Reheat in a 325°F (165°C) oven for 8–10 minutes, then glaze.
• Make-ahead dough: After the first rise, refrigerate up to 24 hours. Bring to room temperature before shaping.

Benefits of This Recipe

• Budget-friendly: Pantry ingredients make a whole batch for less than a single order.
• Customizable sweetness: Adjust cinnamon, sugar, or glaze thickness to taste.
• Better texture control: Bake to your preferred doneness—extra soft or slightly crisp.
• Family-friendly activity: Shaping and twisting are fun, even for kids.
• No special equipment: A bowl, a pan, and a rolling pin are all you need.

What Not to Do

• Don’t use hot water for yeast: Anything much hotter than 110°F can kill it and stop the rise.
• Don’t skip the rest after shaping: A short rest prevents tough, rubbery twists.
• Don’t over-flour the dough: Too much flour makes the twists dry. Slight tackiness is okay.
• Don’t overbake: Pull them when just golden. They continue to set as they cool.
• Don’t glaze on a blazing-hot surface: If the twists are too hot, the glaze will disappear instead of drizzling.

Recipe Variations

• Cream cheese glaze: Beat 2 ounces softened cream cheese with 1 tablespoon butter, 3/4 cup powdered sugar, 1–2 tablespoons milk, and a splash of vanilla.
• Maple cinnamon twists: Swap milk in the glaze for pure maple syrup and add a pinch of nutmeg.
• Brown sugar boost: Replace half the granulated sugar in the coating with light brown sugar for a deeper caramel note.
• Stuffed twists: Sprinkle mini chocolate chips or finely chopped pecans inside before folding and twisting.
• Air fryer method: Cook at 350°F (175°C) for 7–9 minutes in batches, checking at 6 minutes. Brush with butter and coat after cooking, then glaze.
• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Texture will be slightly more delicate.
• Dairy-free: Replace butter with vegan butter and milk with a neutral non-dairy milk.

FAQ

Can I use store-bought pizza dough?

Yes.

It’s a great shortcut and very close to the original. Let it rest at room temperature for 20–30 minutes before rolling so it doesn’t spring back.

How do I know my dough has risen enough?

It should look puffy and roughly doubled. Press a fingertip into the dough; if the dent slowly springs back but not fully, it’s ready.

Why did my twists come out dense?

Common causes are inactive yeast, water that was too hot or too cold, not enough rise time, or adding too much flour.

Aim for a soft, slightly tacky dough.

Can I make them without a glaze?

Absolutely. Add an extra tablespoon of sugar to the cinnamon coating for more sweetness, or serve with a side of vanilla icing for dipping.

What’s the best way to reheat leftovers?

Warm them in a 300°F (150°C) oven for 5–7 minutes. This revives the softness without drying them out.

Avoid microwaving, which can make them tough.

Can I add a dipping sauce?

Yes. Vanilla icing, caramel sauce, or a quick cream cheese dip all work well. Keep sauces slightly warm for the best texture.

Wrapping Up

These Copycat Domino’s Cinnamon Bread Twists bring bakery-style comfort to your kitchen with minimal fuss.

The dough is simple, the twist is fun, and the cinnamon sugar finish is pure nostalgia. Whether you serve them fresh for brunch or as a sweet late-night snack, they’ll disappear fast—so consider making a double batch.