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A green plate adorned with cinnamon sticks and topped with a drizzle of icing, perfect for festive dessert recipes.

Gluten Free Cinnatwists

Gluten Free Cinnatwists
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American


  • 1 Nonstick Spray
  • 1 9x13 Baking Sheet
  • 2 Parchment Papers
  • 1 Rolling Pin
  • 1 Knife


  • 1 package Gluten Free Birrittellas Dough
  • 3 tbsp Butter (Melted)
  • 1/2 cup Brown Sugar
  • 2 tbsp Ground Cinnamon
  • 2 cups Confectioner Sugar Icing
  • 2-4 tbsp Warm Milk / Warm Water / Half & Half Icing


  • Preheat oven to 400 degrees.
  • Spray two pieces of parchment paper with nonstick spray.
  • Lay your gluten free dough onto one of the parchment papers and lay the other on top.
  • Roll out your dough to be about 1/4” thick and into a rectangular size.
  • Cut off any excess to make it more clean. Save the scraps for an additional cinnatwist if you’d like.
  • Split your rectangle down the middle into two with a knife.
  • On one half, brush with some melted butter.
  • Sprinkle the side with butter with your cinnamon sugar. Press into dough so it sticks well.
  • Take your other dough and lay on top of the cinnamon sugar side.
  • Press down sides with your fingers and slices into 1” strips.
  • Carefully twist each strip.
  • Brush each strip with more butter and sprinkle with remaining cinnamon sugar.
  • Transfer to a baking sheet with the parchment paper and bake for 25-28 mins.
  • Mix together your confectioner sugar and milk until desired thickness.
  • Drizzle on top of your cinnatwist. Serve immediately.
  • Enjoy!
Keyword Gluten

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.