Cinnamon Donut Sticks | Recipes

Cinnamon Donut Sticks

(59) Ratings:
Prep Time:
Baking Time:
Makes:12 twists

These twists on classic donuts are based on our Soft & Simple White Bread recipe and covered in sweet brown sugar. Enjoy them warm out of the oven for a new favourite you won’t forget.


1 tsp 5 mL granulated sugar
1/2 cup 125 mL warm water (110-115°F/45-56°C)
1 pkg 8 g (2 1/4 tsp/11 mL) active dry yeast
1 cup 250 mL milk
2 tbsp 30 mL butter
2 tbsp 30 mL granulated sugar
1 1/2 tsp 7 mL salt
1/2 cup 125 mL warm water (110-115°F/45-56°C)
5 1/2 cups 1375 mL Robin Hood® Best For Bread Homestyle White Flour, divided


1 cup 250 mL packed brown sugar
2 tsp 10 mL cinnamon
½ cup 125 mL butter, melted


  1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a large measuring cup. Sprinkle in yeast and stir. Let stand 10 minutes, then stir well.  Add yeast mixture to large bowl.
  2. Tip

    Yeast mixture should bubble and double in size when active. If the yeast is not active the bread will not rise.

  3. Heat milk to lukewarm in a medium saucepan. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  4. Tip

    Flour straight from the bag may be compacted. To loosen it up, scoop it out of the bag with another container or spoon before pouring it into your measuring cup. This will help you get a more accurate measurement. Level it off with a knife to make sure you have just the right amount.

  5. Stir in 2 1/2 cups (625 mL) of flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured surface.
  6. Tip

    Kneading helps to develop gluten. To test if it’s ready, lightly slap the dough. If your hand comes away clean, it’s ready to rise.

  7. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes). Round up into a ball.
  8. Place in lightly greased bowl. Turn dough to grease top. Cover with tea towel.
  9. Let rise in warm place (75°-85°F/24°-29°C) until doubled in size (45 to 60 minutes).
  10. Tip

    When you let the dough rise, the ingredients activate and carbon dioxide develops causing the gluten to stretch. Make sure you place it in a greased bowl that’s large enough to allow the dough to double in size. When it’s ready, it will no longer spring back when pressed.

  11. Punch down. Turn out onto lightly floured board, roll dough into a log and cut into 24 equal portions. Cover with tea towel and let rest for 10 minutes.
  12. Line baking sheet with parchment paper.
  13. Topping: Combine sugar and cinnamon in a bowl. Place melted butter in a separate bowl.
  14. Roll each piece to 12” (30cm). Dip each piece into melted butter and then coat with brown sugar mixture.  Twist 2 pieces together, pinching together at each end. Place on prepared baking sheet about 3” (7.5 cm) apart. Cover with tea towel. Let rise 40-45 minutes until almost doubled in size.
  15. Tip

    Letting the dough rise twice helps improve the flavour and texture even more. Let your dough rise until it is again double in size. Be careful as if it overrises, it may collapse in the oven during baking.


    If you don’t have a place in your home that’s warm enough, try leaving it in the oven with the oven light turned on. If you like, you can also add a pot of hot water on another rack.

  16. Preheat oven to 400°F (200°C).
  17. Bake in preheated oven 15 to 18 minutes until golden.  Remove from baking sheet and cool on wire cooling rack.
  18. Tip

    Bread freezes really well. To freeze, allow your loaf to cool completely, wrap well with plastic wrap, then place in a freezer bag. Be sure to remove all the air or ice crystals will form while freezing.


    Thaw at room temperature in the freezer bag to allow the bread to re-absorb the moisture lost during the freezing process. To freshen your loaf, place it in a 350°F (180°C) oven for 10-15 minutes.


  • Replace Robin Hood Best for Bread Homestyle White Flour with Robin Hood Best For Bread Whole Wheat or Multigrain.
  • Baked twists can be frozen. Wrap cooled twists individually and freeze for up to 3 weeks. Defrost and reheat at 325°F (160°C) for 10 to 12 minutes. If reheating from a frozen state, heat for 15 to 18 minutes.

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