Easy Cinnamon Breadsticks are simple homemade breadsticks that are made from scratch in just one hour. These soft breadsticks are drenched in buttery cinnamon-sugar coating for the ultimate cinnamon treat!
Breadsticks are pretty much a must-have in our house. Whenever we have breadsticks, they’re the first thing that everyone goes for.
So, I’ve come up with some faster, easier recipes to make homemade breadsticks without all of the fuss.
These Cinnamon Breadsticks really are pretty easy to make. They don’t require a lot of hands-on time, and the shaping is the most time-consuming part of making the breadsticks.
So, you can have fresh, made-from-scratch breadsticks in no time!
How to make cinnamon breadsticks
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In the bowl of a stand mixer (or in a large bowl), stir together the warm water, yeast, and sugar. Let stand for 5-10 minutes or until foamy.
Step 2: Mix in 2 cups flour and salt.
Step 3: Continue adding flour 1/4 cup at a time until dough clears the sides of the bowl. Knead dough for three minutes.
Step 4: Cover, and let the dough rest for 10 minutes. Grease an 11X17-inch baking sheet with nonstick cooking spray.
Step 5: Roll out the dough into about a 12×16-inch rectangle about 1/2-inch thick on a floured surface.
Step 6: Cut into 8 long strips.
Tip >> I like to use a pizza cutter to cut the dough into strips.
Step 7: Cut the strips in half horizontally to make 16 strips. Twist strips or leave in strips.
Step 8: Place twist on prepared baking sheet. Repeat with remaining strips.
Step 9: Cover with greased plastic wrap, and let rise 20 minutes. Toward the end of the rising time, preheat oven to 350 F.
Step 10: Uncover, and bake 12-20 minutes or until golden brown.
Step 11: While breadsticks are baking, stir together granulated sugar and ground cinnamon.
Step 12: Brush bread sticks with half melted butter.
Step 13: Sprinkle with cinnamon sugar mixture. Drizzle remaining half butter over breadsticks.
Recipe Tips!
- Warm water: It’s important that the water be the correct temperature. If the water is too hot, it will kill the yeast. If it’s too cool, it will slow the rising time. If you don’t have a kitchen thermometer, you can feel the water. It should feel like warm bath water. If it’s too hot for you, it’s too hot for the yeast.
- Yeast: You can use an equal amount of instant yeast. If using instant yeast, there’s no need to proof the yeast.
- Butter: I use salted butter. If using unsalted butter, add a pinch or two of salt.
- Shape: Loosely twisting the dough will give you fatter breadsticks.
How to make this recipe by hand
It’s fairly easy to mix this dough by hand. In step 1, simply use a large bowl instead of a stand mixer.
In step 3, add an additional 2-3 minutes onto the kneading time (for a total of 5-6 minutes). Otherwise, make as directed.
Storage
The breadsticks can be stored in an airtight container at room temperature for 2-3 days. The breadsticks are best eaten on the day they’re made.
More easy bread recipes!
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Cinnamon Breadsticks
Equipment
- Rolling Pin
- 11×7-inch baking pan
Ingredients
Breadsticks
- 1 ½ cups warm water about 105 F
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 3-4 cups all-purpose flour
- 1/2 teaspoon salt
Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter melted
Instructions
- In the bowl of a stand mixer (or in a large bowl), stir together the warm water, yeast, and sugar. Let stand for 5-10 minutes or until foamy.
- Mix in 2 cups flour and salt. Continue adding flour 1/4 cup at a time until dough clears the sides of the bowl.
- Knead dough for three minutes.
- Cover, and let the dough rest for 10 minutes.
- Grease an 11X17-inch baking sheet with nonstick cooking spray.
- Roll out the dough into about a 12×16-inch rectangle about 1/2-inch thick on a floured surface.
- Cut into 8 long strips. I like to use a pizza cutter to cut the dough.
- Cut the strips in half horizontally to make 16 strips.
- Twist strips or leave in strips.
- Place twist on prepared baking sheet.
- Repeat with remaining strips.
- Cover with greased plastic wrap, and let rise 20 minutes.
- Toward the end of the rising time, preheat oven to 350 F.
- Uncover, and bake 12-20 minutes or until golden brown.
- While breadsticks are baking, stir together granulated sugar and ground cinnamon.
- Brush bread sticks with half melted butter.
- Sprinkle with cinnamon sugar mixture.
- Drizzle remaining half butter over breadsticks.
Notes
- Warm water: It’s important that the water be the correct temperature. If the water is too hot, it will kill the yeast. If it’s too cool, it will slow the rising time. If you don’t have a kitchen thermometer, you can feel the water. It should feel like warm bath water. If it’s too hot for you, it’s too hot for the yeast.
- Yeast: You can use an equal amount of instant yeast. If using instant yeast, there’s no need to proof the yeast.
- Butter: I use salted butter. If using unsalted butter, add a pinch or two of salt.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
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Originally published 8/22/14.
Reader Interactions
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Comments & Reviews
Dakota Slothman says
FAVORITE DESSERT BREADSTICK RECIPE EVER!!! SO GOOD!!!
Kate says
Thank you!
Kreig Hirstius, Sr. says
Looks like you explain the steps very well so that my 12 year old grandson can easily make these.
Kate says
Thank you!
Vickie says
These are so good! We love them and have made them several times. Thank you.
Kate says
Thank you so much!
cecilia méndez says
Hi I just have one question: do I use 3 cups of flour or 4 cups of flour ? I don´t want to mess up things. Thank you.
Kate says
Hi! You’ll use somewhere between 3 and 4 cups of flour. The reason that it’s given in a range is because it can depend on a number of factors like how you measure the flour and even how humid it is where you live.
I start with 2-1/2 cups of flour and then continue adding flour 2 tablespoons at a time until the dough clears the sides of the bowl. At that point, the dough should still feel a little sticky but shouldn’t come off on your finger if you pinch it.
Hope that helps! If you have any other questions, please feel free to ask!
Sylvia says
These are heavenly. They have a consistency of a pretzel or bagel which is exactly what I was looking for. I added a bit of vanilla extract and cinnamon into the dough to infuse it. I also melted the butter with cinnamon and sugar and melted it all together and brushed it about 12 minutes into the baking. I let them bake for another 8 minutes surrounded my the delicious mixture. Thanks for a great recipe. My 8 year old daughter and I found it really easy and amazing.
Kate says
Thank you! I’m so glad that your family enjoyed them! =) I love to hear things like this, so thank you for taking the time to come back and comment!
shennel says
This recipe was so help full my daughter loved it thank you…..
Kate says
Yay! I’m so glad! Thanks for coming back to comment. =)
Jess says
Thanks for the recipe! These were a big hit with the kids!
Kate says
Yay! I’m so glad! Thanks for taking the time to come back and comment!
Heather says
We make a version of these almost every weekend, they are delicious.
Kate says
It’s hard to go wrong with anything that has cinnamon and sugar! ;)
Kelly @ Trial and Eater says
Mmm these look so good it’s dangerous! Sounds like they’d go great with a big cup of coffee or hot chocolate!
Kate says
Thanks!! =)
Julia says
My kids will flip for these! They look so good!
Kate says
Thanks, Julia! I hope they like them! =)