Description

Craving a warm, indulgent treat that’s perfect for brunch or gifting? What if you could bake two golden, maple-flavored coffee cakes with a nutty filling in just 60 minutes of hands-on time? Maple Butter Twists, a contest-winning recipe with 12 reviews, are your answer—ideal for holiday mornings, coffee breaks, or special occasions

Ingredients

Dough

All-purpose flour (3-1/4 to 3-1/2 cups): Forms soft, elastic dough. Sub: Gluten-free flour blend (may need xanthan gum for structure).
Sugar (3 tablespoons): Feeds yeast and adds slight sweetness. Sub: Coconut sugar or honey.
Salt (1-1/2 teaspoons): Balances flavors. Sub: Kosher salt or reduce to 1 teaspoon for low-sodium.
Active dry yeast (1/4 oz package, ~2-1/4 teaspoons): Leavens dough for fluffiness. Sub: Instant yeast (use 2 teaspoons).
2% milk (3/4 cup): Adds moisture and richness. Sub: Plant-based milk or whole milk.
Butter (1/4 cup): Enriches dough. Sub: Vegan butter or coconut oil.
Large eggs (2, room temperature): Bind and add tenderness. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.

Filling

Brown sugar (1/3 cup, packed): Adds caramel-like sweetness. Sub: Coconut sugar or 1/4 cup brown sugar + 1 tablespoon maple syrup.
Sugar (1/4 cup): Balances filling’s sweetness. Sub: Coconut sugar or omit for less sweet.
Butter (3 tablespoons, softened): Creates spreadable filling. Sub: Vegan butter or coconut oil.
Maple syrup (3 tablespoons): Adds signature flavor. Sub: Honey or agave syrup.
All-purpose flour (4-1/2 teaspoons): Thickens filling. Sub: Gluten-free flour or cornstarch.
Ground cinnamon (3/4 teaspoon): Adds warmth. Sub: Pumpkin pie spice or nutmeg.
Maple flavoring (3/4 teaspoon): Enhances maple taste. Sub: Vanilla extract or additional maple syrup.
Chopped walnuts (1/3 cup): Provide crunch. Sub: Pecans, almonds, or sunflower seeds for nut-free.

Glaze

Confectioners’ sugar (1/2 cup): Forms sweet glaze. Sub: Maple sugar or reduce to 1/3 cup.
Maple flavoring (1/4 teaspoon): Boosts maple flavor. Sub: Vanilla extract or omit.
2% milk (2-3 teaspoons): Creates drizzle consistency. Sub: Plant-based milk or water.

These ingredients are pantry-friendly, creating a wholesome, indulgent treat.

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Instructions

Ready to start? You’ll need two 9-inch round baking pans, a saucepan, and mixing bowls. These steps are clear, with tips for success.

Mix dough: In a large bowl, combine 1-1/2 cups flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and 1 package yeast. In a saucepan, heat 3/4 cup milk and 1/4 cup butter to 120°-130°F (butter may not fully melt). Add to dry ingredients; beat until moistened. Add 2 eggs; beat on medium speed for 2 minutes. Stir in enough remaining flour (1-3/4 to 2 cups) to form a firm dough. Tip: Use a thermometer for milk temperature to activate yeast properly.
Knead and rise: Turn dough onto a floured surface; knead until smooth and elastic (5-7 minutes). Place in a greased bowl, turning to grease top. Cover with a clean towel and let rise in a warm place (80°-85°F, like an oven with light on) until doubled, about 70 minutes. Tip: Knead until dough springs back lightly; avoid cold drafts during rising.
Make filling: In a small bowl, beat 1/3 cup brown sugar, 1/4 cup sugar, 3 tablespoons softened butter, 3 tablespoons maple syrup, 4-1/2 teaspoons flour, 3/4 teaspoon cinnamon, and 3/4 teaspoon maple flavoring for 2 minutes until smooth. Tip: Ensure butter is soft for easy spreading.
Shape dough: Punch down dough; divide in half. On a lightly floured surface, roll each half into a 16×8-inch rectangle. Spread half the filling over each to within 1/2 inch of edges. Sprinkle each with 1/6 cup walnuts. Roll up jelly-roll style from a long side. Tip: Roll tightly but gently to avoid tearing.
Twist and coil: With a sharp knife, cut each roll lengthwise into two strips. Open strips cut-side up; gently twist together like a rope. Transfer each twisted rope to a greased 9-inch round pan; coil into a circle, tucking ends under and pinching to seal. Tip: Twist loosely to maintain shape; ensure pans are well-greased.
Second rise: Cover pans with a towel and let rise in a warm place until doubled, about 45 minutes. Tip: Check for doubling by pressing lightly; dough should spring back slowly.
Bake: Preheat oven to 350°F (177°C). Bake for 25-30 minutes until golden brown. Tip: Check at 25 minutes; cover with foil if browning too quickly.
Cool: Cool in pans for 10 minutes, then transfer to wire racks. Tip: Use a spatula to loosen edges if needed.
Make glaze and serve: In a small bowl, mix 1/2 cup confectioners’ sugar, 1/4 teaspoon maple flavoring, and 2-3 teaspoons milk until smooth. Drizzle over warm cakes. Slice each cake into 16 pieces (32 total). Tip: Adjust milk for a pourable glaze; drizzle with a spoon for rustic look.