Every year I make a couple of traditions with regular flour to bring to gatherings. While I enjoy paleo baked goods, if it’s not your lifestyle, then people definitely miss the texture a little gluten lends to the treats! This makes the entire house smell like cinnamon, tastes like a cinnamon roll, is made from scratch, and has that “wow” factor because it looks like it’s really complicated to make! Shhhhh, it’s pretty easy.
So, if you’re on a healing journey and want to avoid gluten, this recipe is not for you. If you have to meet people in the middle sometimes and want to explore a new tradition, here you go!
- 1 ½ cup warm water
- 1 Tbsp instant yeast
- 2 Tbsp organic cane sugar
- 2 Tbsp butter, softened
- ½ tsp salt
- 4 cups organic, all purpose flour
- ½ cup cane sugar
- 1 Tbsp cinnamon
- 4 Tbsp butter, melted
- 1 Egg, whisked (if you want an egg wash to make the finish shiny)
Combine the warm water, instant yeast, and 2 Tbsp sugar and let it sit in the mixing bowl for 5 minutes. Then, add the 2 Tbsp softened butter, salt and 2 cups of flours to the bowl and mix on low with the paddle attachment until combined. Switch to the dough hook, and add another cup of flour on low until combined. Add the last cup of flour and mix on medium until it combines and slaps the bowl (you’ll know what I mean when the dough starts making a smacking sound) which is about 5 minutes.
Remove the hook and cover the bowl with a dish towel and let rest near the oven for 20 minutes.
Preheat oven to 400F.
Combine ½ cup sugar, 1Tbsp cinnamon in a small bowl. Melt your 4 Tbsp of butter.
Once rested, take the big ball of dough and form 3 smaller balls that you will roll out into 12 inch discs. No rolling pin? Use a wine bottle.
Place the first 12 inch disc on parchment paper and brush with melted butter, topping the butter with ½ of your sugar cinnamon mixture.
Place the second 12 inch disc on top of you first seasoned disc and brush with butter and top with remaining cinnamon sugar mixture.
Place the third disc on top.
Then use a ball jar top and place it in the middle of the stack of discs. Cut 16 strips in the stacked dough from the edge of the circle out to the outer perimeter.
You will take 2 cut strips that are side by side in either hand, twist them away from one another two times and pinch the ends together. Repeat until you have 8 star twists.
Let it rest for another 20 minutes.
Brush it with your whisked egg right before baking and bake for 15-17 minutes until golden brown.
Feel free to sprinkle with powdered sugar!