if you’ve ever grabbed breakfast at Bojangles and fallen in love with those golden, crispy cinnamon twists, you’re about to discover something magical. ✨ I’ve cracked the code for recreating these iconic pastries at home, and they taste just like the real thing—maybe even better because they’re fresh from your own kitchen.
The secret is in the dough and the double coating technique. These aren’t your typical cinnamon rolls—they’re fried to golden perfection, creating a crispy exterior that gives way to soft, pillowy layers inside. The cinnamon-sugar coating sticks to every twist and curve, delivering sweetness in every bite.
What you’ll end up with is a batch of warm, fragrant twists with that signature crispy-tender texture and generous cinnamon-sugar coating. They’re perfect for weekend breakfast, brunch gatherings, or any time you’re craving that Bojangles magic without leaving home. Let’s get started!
Ingredients for bojangles cinnamon twist
Here’s everything you need to create these crispy, golden Bojangles-style cinnamon twists at home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus extra for dusting |
| Whole Milk 🥛 | 1 cup | Warmed to 110°F |
| Active Dry Yeast 🍞 | 2 ¼ tsp | One standard packet |
| Granulated Sugar 🍚 | ¼ cup | For dough sweetness |
| Unsalted Butter 🧈 | 4 tbsp | Melted and cooled slightly |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 3 tbsp | Fresh for best flavor |
| Light Brown Sugar 🍯 | 1 cup | Packed for coating |
| Vegetable Oil 🫒 | 6 cups | For deep frying |
| Powdered Sugar ❄️ | ½ cup | Optional for dusting |
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You can find all these ingredients at any major grocery store. For the best results, I recommend King Arthur all-purpose flour for consistent protein content and reliable rise. Red Star or Fleischmann's active dry yeast works perfectly—check the expiration date for maximum effectiveness. Whole milk creates the richest dough, but 2% works in a pinch. Look for fresh ground cinnamon from Penzeys or bulk bins at Whole Foods for superior flavor.
Don't have active dry yeast? Instant yeast works at the same measurement—just skip the proofing step and mix directly into flour. If you're out of whole milk, use half-and-half diluted with water or even buttermilk for tanginess. Light brown sugar can be replaced with dark brown sugar for deeper molasses flavor, or make your own by mixing white sugar with a tablespoon of molasses.
Store active dry yeast in the refrigerator or freezer to extend shelf life up to a year. Keep ground cinnamon in an airtight container away from heat and light for maximum potency. Flour stays fresh for 6-8 months in a cool, dry pantry.
Step-by-Step Instructions for Bojangles Cinnamon Twist
Let me walk you through creating these iconic twisted pastries that taste just like the original.
👨🍳 Step 1: Prepare and Roll the Dough
On a lightly floured surface, roll out your prepared dough into a large rectangle measuring approximately 12×18 inches and about ¼-inch thick. I like to work quickly here so the butter in the dough stays cold—this creates those flaky layers we’re after.
Brush the entire surface with melted butter, leaving a ½-inch border around the edges. Then generously sprinkle your cinnamon-sugar mixture over the buttered dough, using the back of a spoon to press it gently into the surface. This ensures the filling stays put during twisting and baking.
🔪 Step 2: Cut and Twist the Strips
Using a sharp knife or pizza cutter, slice the dough lengthwise into 12 equal strips, each about 1 inch wide. Pick up one strip and hold both ends, then twist it 3-4 times to create that signature spiral pattern. The filling should be visible throughout the twist.
Place each twisted strip on a parchment-lined baking sheet, spacing them 2 inches apart. Press both ends down firmly onto the parchment—this prevents them from unraveling during baking. Don’t worry if they look a bit messy; they’ll puff up beautifully in the oven.
🔥 Step 3: Bake Until Golden and Glaze
Bake at 375°F for 12-15 minutes until the twists are golden brown and puffed up with visible layers. They should feel firm to the touch but not hard. Let them cool on the baking sheet for 5 minutes.
While still warm, brush each twist generously with a simple glaze made from powdered sugar and milk. The warmth helps the glaze soak in slightly while still leaving that characteristic white coating. Serve immediately for the best texture—crispy outside, tender and flaky inside.
Dietary Considerations for These Flavors
Gluten-Free Adaptation: Making these twists gluten-free requires a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. Add 1 tsp xanthan gum if your blend doesn’t include it—this helps bind the dough and creates stretch similar to wheat gluten. The dough will be slightly stickier, so chill it for 30 minutes before rolling and twisting. Gluten-free versions fry beautifully but may absorb slightly more oil, so ensure your temperature stays at 350°F to prevent greasiness.
Dairy-Free Modifications: Replace the butter with vegan butter (Earth Balance works great) or coconut oil in equal amounts. Use unsweetened almond milk or oat milk instead of regular milk—I prefer oat milk because it creates a richer flavor similar to dairy. The texture remains nearly identical, and most people can’t tell the difference. Make sure your yeast is activated properly in the dairy-free milk warmed to 110°F before mixing. 🥛
Reduced Sugar Options: For diabetic-friendly versions, substitute the cinnamon-sugar coating with monk fruit sweetener or Swerve granular mixed with cinnamon in a 1:1 ratio. These alternatives won’t caramelize quite like regular sugar, but they’ll still provide sweetness without spiking blood glucose. You can also reduce the sugar in the dough itself by half without significantly affecting the texture—the yeast needs some sugar to activate, but 1 tbsp is sufficient. Keep in mind that sugar-free versions will brown slightly less during frying.
Allergen Information: This recipe contains wheat (gluten), dairy, and eggs—three major allergens. For egg-free versions, use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or commercial egg replacer like Bob’s Red Mill Egg Replacer. The dough will be slightly less rich but still delicious. These twists are naturally nut-free unless you add optional toppings. Always fry in fresh oil to avoid cross-contamination if serving guests with allergies.
Baked Alternative for Healthier Option: If you want to avoid deep-frying, brush the twisted dough with 2 tbsp melted butter and bake at 375°F for 12-15 minutes until golden brown. This reduces calories significantly—baked versions have roughly 40% fewer calories than fried. The texture will be more like a soft breadstick than the crispy Bojangles original, but they’re still delicious and much lighter. Brush with additional melted butter immediately after baking before coating in cinnamon-sugar for better adherence. 💪
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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