Cinnamon Breadsticks: A Sweet Nostalgia

The scent of cinnamon is a powerful time machine. One whiff, and I’m instantly transported back to childhood weekends, helping my grandma in her sun-drenched kitchen. She’d always let me “help” with her famous cinnamon rolls, which mostly involved liberally sprinkling cinnamon sugar everywhere. While these cinnamon breadsticks aren’t exactly Grandma’s rolls, they capture that same comforting warmth and sugary-spiced magic – a memory I can now share with my own family.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10-12 minutes
• Total Time: 55 minutes
• Yields: 32 breadsticks
• Dietary Type: Vegetarian

Ingredients

• 1 (16 ounce) package hot roll mix
• 1 cup warm water (120 to 130 degrees F)
• 2 tablespoons canola oil
• 1 egg white, lightly beaten
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• Butter-flavored cooking spray, such as I Can’t Believe It’s Not Butter refrigerated butter-flavored spray

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Lightly floured surface
• Rolling pin
• Pizza cutter or knife
• Baking sheet
• Nonstick cooking spray
• Small bowl for cinnamon sugar mixture

Instructions

1. In a large bowl, combine the hot roll mix and the yeast packet that comes with it. Make sure the water is between 120-130 degrees Fahrenheit. This temperature is crucial for activating the yeast properly. If it’s too cold, the yeast won’t activate; too hot, and it will be killed. Use a thermometer to ensure accuracy. Add the warm water and lightly beaten egg white to the bowl. Beat the ingredients together until a smooth dough forms. A stand mixer with a dough hook attachment will make this process easier. However, mixing by hand works just as well.

2. Turn the dough out onto a lightly floured surface. Knead the dough until it becomes smooth and elastic. This process usually takes about 5 minutes. Proper kneading develops the gluten, resulting in a breadstick with a good texture. If the dough is too sticky, add a little more flour, a tablespoon at a time. If the dough is too dry, add a teaspoon of water at a time. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll out.

3. Using a rolling pin, roll the dough into a 16-inch x 12-inch rectangle. Try to keep the rectangle as even as possible for uniform breadsticks. A lightly floured surface will prevent the dough from sticking. Cut the rectangle widthwise into sixteen 1-inch strips. Then, cut each of those strips in half widthwise, creating a total of 32 strips.

4. Twist each strip 5-6 times to create the signature breadstick shape. This twisting helps to create a visually appealing breadstick. Place the twisted strips onto a baking sheet that has been generously coated with nonstick cooking spray. Ensure there’s enough space between each breadstick so that they bake evenly.

5. In a small bowl, combine the sugar and ground cinnamon. Mix them thoroughly until well blended. This mixture will provide the sweet and spicy coating for the breadsticks.

6. Generously spray the dough sticks with the refrigerated butter-flavored spray. This spray helps the cinnamon-sugar mixture adhere to the breadsticks and also adds a buttery flavor. Immediately sprinkle the cinnamon-sugar mixture evenly over the sprayed breadsticks. Don’t be shy with the cinnamon sugar – it’s what makes these breadsticks so delicious.

7. Cover the baking sheet with a clean kitchen towel or plastic wrap. Let the breadsticks rise in a warm place until they have doubled in size, which usually takes about 25 minutes. The rising time may vary depending on the temperature of your kitchen.

8. Preheat your oven to 375 degrees Fahrenheit. Bake the breadsticks for 10-12 minutes, or until they are golden brown. Keep a close eye on them, as baking times can vary depending on the oven. Serve warm and enjoy!

Expert Tips & Tricks

• For an even richer flavor, brush the baked breadsticks with melted butter immediately after they come out of the oven and then sprinkle with additional cinnamon sugar.
• If you want to make these ahead of time, you can prepare the dough up to the point of rolling it out, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling and shaping.
• To fix breadsticks that are browning too quickly, tent the baking sheet loosely with aluminum foil during the last few minutes of baking.
• Consider adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a more complex flavor profile.

Serving & Storage Suggestions

These cinnamon breadsticks are best served warm, fresh from the oven. They make a delightful snack, a sweet accompaniment to coffee or tea, or even a unique addition to a brunch spread. Leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, bake them in a preheated oven at 350 degrees Fahrenheit for about 5-7 minutes, or until warmed through. You can also microwave them for a few seconds, but they may lose some of their crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	81.8 kcal	N/A
Calories from Fat	27 kcal	N/A
Total Fat	3.1 g	4%
Saturated Fat	0.6 g	3%
Cholesterol	0.3 mg	0%
Sodium	184.2 mg	7%
Total Carbohydrate	12.3 g	4%
Dietary Fiber	0.4 g	1%
Sugars	4.8 g	19%
Protein	1.3 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegan version, use a vegan hot roll mix and replace the egg white with 1 tablespoon of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Be sure to use a vegan butter-flavored spray.
• If you don’t have canola oil, vegetable oil or melted coconut oil can be used as a substitute.
• For a gluten-free option, use a gluten-free hot roll mix. Be aware that the texture may be slightly different.
• Add a drizzle of icing after baking for an extra touch of sweetness. You can make a simple icing by whisking together powdered sugar and a little milk until smooth.
• Consider adding a sprinkle of chopped nuts (such as pecans or walnuts) to the cinnamon-sugar mixture for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular active dry yeast instead of the yeast packet that comes with the hot roll mix?
A: Yes, you can. Use about 2 1/4 teaspoons of active dry yeast. Be sure to proof the yeast in the warm water for about 5-10 minutes before adding it to the other ingredients.

Q: What is the best way to ensure the dough rises properly?
A: Find a warm, draft-free place for the dough to rise. You can also place the bowl in a slightly warm oven (turned off) or on top of the refrigerator.

Q: Can I freeze the breadsticks after baking?
A: Yes, you can freeze the baked breadsticks. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months.

Q: My breadsticks turned out dry. What could I have done wrong?
A: Overbaking is the most common cause of dry breadsticks. Be sure to keep a close eye on them and remove them from the oven as soon as they are golden brown. Also, make sure you’re using enough butter-flavored spray.

Q: Can I make these without the butter-flavored spray?
A: While the spray helps the cinnamon sugar stick, you can substitute with melted butter or even a light coating of oil. The flavor will be slightly different, but they will still be delicious.

Final Thoughts

These Cinnamon Breadsticks are a simple pleasure, a reminder that sometimes the most comforting things in life are also the easiest to make. Whether you’re looking for a quick treat for the kids, a sweet snack to enjoy with your afternoon coffee, or a fun baking project to share with friends, this recipe is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of cinnamon and sugar. I hope you enjoy making them as much as I do! And don’t hesitate to share your creations and any variations you might try!