Best 2 Healthy Cinnamon Breadsticks Recipes

Indulge in the delightful symphony of flavors with our curated collection of cinnamon breadstick recipes, offering a perfect balance of sweet and savory. From the classic simplicity of traditional cinnamon breadsticks to innovative variations infused with unique flavors, our recipes cater to every palate.

Embark on a culinary journey as we guide you through the steps of crafting these delectable treats. Discover the secrets of achieving that perfect golden-brown exterior and a soft, fluffy interior that melts in your mouth. Learn how to create a variety of glazes and toppings that transform these breadsticks into irresistible delights.

Our recipes range from the timeless charm of cinnamon sugar breadsticks to tantalizing creations like maple bacon breadsticks and pumpkin spice breadsticks. Whether you prefer a classic taste or crave something more adventurous, we have a recipe that will satisfy your cravings.

So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure, creating a batch of cinnamon breadsticks that will leave you and your loved ones spellbound.

Here are our top 2 tried and tested recipes!

HEALTHY CINNAMON BREADSTICKS

Healthy Cinnamon Breadsticks image

These cinnamon twists take time, but they're well worth it. White whole wheat flour adds fiber and whole grain goodness; spicy apple butter, brown sugar and cinnamon brings real cinnamon roll flavor to the table.

Provided by Food Network Kitchen

Time 4h10m

Yield 12 twists (2 per person)

Number Of Ingredients 14

Ingredients

1 cup 1-percent milk
4 tablespoons unsalted butter, plus more for greasing the baking sheet
Two .25-ounce envelopes active dry yeast
1/2 cup raisins
2 1/4 cups white whole wheat flour
1 1/4 cups all-purpose flour, plus extra as needed
1 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
Nonstick cooking spray
2 tablespoons apple butter
2 tablespoons ground cinnamon
2 tablespoons packed dark brown sugar
1/4 cup confectioners' sugar

Steps:

Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted. You do not want to bring the milk to boil or it will be too hot and kill the yeast. Remove from the heat and sprinkle the yeast over the mixture. Stir once or twice and set aside until it becomes foamy, about 5 minutes. Put the raisins in a small bowl and add 2 tablespoons water. Heat in the microwave on high until the raisins plump, about 45 seconds. Whisk both flours with the salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes. Reduce the speed of the mixer to low and slowly pour in the yeast mixture. Beat until smooth, and then add the flour mixture. Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes. At this point touch the dough; it should only leave a small bit of sticky dough on your finger. If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time, until it reaches the right level of stickiness. Do not add more than 1/4 cup of flour or your dough will be dry and tough. Beat in the soaked raisins and any of the liquid in the dish until blended into the dough. Coat a large bowl with nonstick cooking spray, add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours. Turn the dough out onto a clean work surface lightly dusted with all-purpose flour. Pat into a 15-by-10-inch rectangle. Melt 1 tablespoon of the butter and brush over the dough. Top with the apple butter, cinnamon and brown sugar. Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips. Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip. Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer. Preheat the oven to 350 degrees F. Melt the remaining 1 tablespoon butter and brush over the twists. Bake until lightly browned, about 15 minutes. Whisk the confectioners' sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists. Serve warm.
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
Makes 24 pieces (analysis per piece); Calories: 137; Total Fat: 3 grams; Saturated Fat: 1.5 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 9 grams; Fiber: 0 grams; Cholesterol: 21 milligrams; Sodium: 93 milligrams

Nutrition Facts : Calories 137 calorie, Fat 3 grams, SaturatedFat 1.5 grams, Cholesterol 21 milligrams, Sodium 93 milligrams, Carbohydrate 25 grams, Protein 3 grams, Sugar 9 grams

WITCH FINGER BREADSTICKS

Witch Finger Breadsticks image

These eerie breadsticks, made with store-bought pizza dough, get their flavor from Italian seasoning and sesame seeds. Turning each rope of dough in the middle forms a gnarly finger knuckle which, paired with a green olive "nail," helps to create a haunting and delicious appetizer!

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
1 pound refrigerated pizza dough, at room temperature
1 tablespoon sesame seeds
5 pimento-stuffed olives, halved lengthwise
1/2 cup store-bought marinara sauce, warmed, for serving

Steps:

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
Whisk the oil, Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
Lightly flour a work surface and divide the dough into 10 equal portions with a bench scraper or chef's knife. Roll each portion into a 10-inch rope. Twist each rope in the middle and arrange on the prepared baking sheets. (Each twist will look like a gnarly witch knuckle.)
Brush the breadsticks with the seasoned oil and sprinkle with the sesame seeds. Firmly press an olive half on the end of each breadstick to stick to the dough. Bake until golden brown, 15 to 20 minutes. Serve with warm marinara sauce.

Tips:

Use fresh ingredients. This will help your breadsticks taste their best.
Don't overwork the dough. Overworking the dough will make the breadsticks tough.
Let the dough rise in a warm place. This will help the dough rise properly and give the breadsticks a light and fluffy texture.
Bake the breadsticks at a high temperature. This will help the breadsticks brown and crisp up.
Serve the breadsticks warm. This is when they will be at their best.

Conclusion:

These healthy cinnamon breads are a delicious and easy-to-make snack or breakfast item. They are made with whole wheat flour, oats, and cinnamon, and they are sweetened with honey. These breads are also a good source of fiber and protein. These breads are also very versatile. You can serve them with your favorite dipping sauce, or you can enjoy them on their own. You can also add different ingredients to the dough, such as nuts, seeds, or dried fruit. If you are looking for a healthy and delicious snack or breakfast item, cinnamon breads are a great option. They are easy to make, and they are packed with flavor and nutrients.