Twisted Sugar Rolls

There’s something so comforting about soft, fluffy sweet bread fresh from the oven—and these Twisted Sugar Rolls are no exception. Each roll is tender inside, with a slightly crisp, caramelized sugar crust on the outside that makes them simply irresistible.

This recipe is made using the old dough method, which not only enhances the flavor but also improves the texture and shelf life of the bread. If you love sweet bread that stays soft for longer, this method is worth trying.

Shaping these rolls is also part of the fun. The dough is rolled, sliced, twisted, and baked until golden, creating beautiful swirls coated with sugar. They’re perfect for breakfast, tea time, or as a homemade treat to share with loved ones.

Whether you call them Twisted Sugar Rolls, Sugar Twist Bread, or Sugared Bread Twists, this recipe is one you’ll want to make again and again.

Why I Love This Recipe

The Old Dough Method creates a deep, rich flavor and softer crumb.
The twist adds a beautiful layered look while trapping sugar in between.
The bread stays fresh longer and makes a simple, sweet snack anytime of day.

Note:

This recipe has been updated to use the Old Dough Method for better flavor, texture, and shelf life. If you’d like to try my earlier version made with the Yudane Method, I’ve shared it in the comments section below.

How To Make Twisted Sugar Rolls

Ingredients (Yields: 4 Twists)

Old Dough:

140g bread flour (I used Japan High Gluten Flour)

90g water

1/4 tsp (1g) instant dry yeast

1/4 tsp sugar

Main Dough:

140g bread flour (I used Japan High Gluten Flour)

All the old dough

25g - 40g sugar

1/2 tsp instant dry yeast

3/4 tsp salt

55g whipping cream, cold

35g +/- cold water (please refer note)

35g butter, room temperature

Topping:
1 egg + 1 tablespoon water, whisked
Some brown sugar or caster sugar

Utensil:

8 inches square pan

Note:

The amount of water needed may vary depending on the type of flour you use. Some flours absorb more liquid than others, so start with the lower amount and gradually add more if needed. The dough should be soft and slightly tacky but not overly sticky. You can add 1 teaspoon of water at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

Step-by-Step Instruction

1. Old Dough

Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until get a smooth dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Old dough starter resting in a bowl before mixing into bread

2. Kneading Main Dough:

Put all ingredients (except butter) including old dough (I usually tear the old dough slightly) into a bowl of stand mixer. Using the paddle attachment, mix for around 3 - 5 minutes or until the dough become elastic and comes together.
Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

3. 1st Proofing:

Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 29C - 30C.

4. Shaping:

Transfer the dough onto a clean surface. Lightly flour or oil the surface to prevent sticking.
Divide the dough into 4 equal portions, each weighing approximately 129g – 131g. For best accuracy, use a kitchen scale.
Roll each portion into a smooth ball. Cover and let rest for 10 minutes to relax the gluten. This will make rolling easier.
Take one dough ball and roll it out into a rectangle measuring about 24cm × 18cm.
Using a sharp knife or bench scraper, cut the rectangle lengthwise into 6 strips, each about 4cm wide.
Carefully stack all 6 strips on top of each other. This layering helps create the distinctive twisted pattern.
With a sharp knife, cut the stacked dough in half lengthwise, leaving about 1cm at one end uncut so the strips stay attached. Gently twist the two long pieces together from the attached end to form a beautiful spiral braid.
Place the twisted dough into the prepared baking pan. Repeat with the remaining portions of dough.

Step-by-step shaping twisted sugar rolls dough

5. Final Proofing:

Let the dough rise for 30–45 minutes, or until it has increased to about 80–90% of its size. To check, gently press the surface with your finger:

If the indentation slowly springs back and leaves a slight mark, the dough is ready.
If it springs back immediately, it needs more time.
If it doesn’t spring back at all, the dough is likely over-proofed.

6. Baking:

Preheat the oven to 200°C (top and bottom heat) or 180–190°C (fan-forced) for at least 15 minutes before baking.
Lightly brush the dough with egg wash and sprinkle a little brown sugar on top for extra sweetness and crunch.
Bake for 15–20 minutes, or until the rolls are beautifully golden brown.
Once baked, remove the bread from the oven, carefully take it out of the pan, and transfer to a cooling rack. Allow it to cool completely before serving.

Expert Tips for Success

Always use active old dough (not older than 48 hours).
Hold back some milk until the dough comes together—different flours absorb differently.
Use a scale for accuracy when dividing portions.
Do not over-proof; twists may collapse if left too long.

Common Mistakes to Avoid

Inactive old dough → results in weak rise and dense bread.
Over-proofing → causes bread to wrinkle or collapse.
Over-baking → dries out crumb; aim for golden brown and 90–93 °C internal temperature.
Skipping rest after dividing → dough resists rolling if not rested.

Serving Suggestions & Storage

Enjoy these twists warm with coffee or tea, or serve them as a sweet breakfast bread. Store in an airtight container for up to 2 days at room temperature, or freeze for 1 month. Reheat gently in the oven to restore softness.

FAQ

Q: Can I use tangzhong instead of old dough?

A: Yes, but the flavor will be less complex. Old dough gives deeper taste and aroma.

Q: Can I prepare the dough ahead?

A: Yes. Shape the twists, refrigerate overnight, then bake the next morning. Proofing time may be longer.

Q: Can I reduce the sugar?

A: Absolutely! Adjust the topping sugar to suit your taste.

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Have a Question or Tried This Recipe?

I’d love to hear from you! Drop a comment below or tag me on Instagram @bakewithpaws. Your feedback, questions, and photos are always welcome—I’ll be happy to help or share your bakes.

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Comments

Annie 323 February 2019 at 04:39
Lovethis bread very much my favorite thk ur recipe
Ann15 October 2020 at 16:20
Thanks for the recipe.
Bake With Paws21 August 2025 at 01:44
Twisted Sugar Rolls - Yudane Method

Yields: 4 Twists

INGREDIENTS:

Yudane Dough:
50g bread flour (I used Japan High Gluten Flour)
45g boiling water

Main Dough:
200g bread flour (I used Japan High Gluten Flour)
1 1/8 tsp instant yeast
1 1/2 tbsp brown sugar
3/4 tsp salt
10g butter, room temperature
150g fresh milk or full cream milk, cold (start with 120g first, reserve 30g/2 tbsp to add in slowly if the dough too dry)

Topping:
1 egg, whisked + 1 tablespoon water
Some brown sugar or caster sugar

Utensil:
7 inches square pan

METHOD:
1. Yudane Dough:
1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
2. Cling film and place in the fridge for at least 4 hours or overnight.
3. Use directly from the fridge.
2. Kneading Main Dough:
1. Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
4. Shaping:
1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 4 equal portions. Roll each dough into a long strip (about 16 inches). Twist each strip and tuck in the end.
2. Place all twisted dough in the prepared pan.
5. Final Proofing:
1. Let it rise for another 45 to 60 minutes or until double in size.
6. Baking:
1. Brush with egg wash and sprinkle some brown sugar on top.
2. Preheat oven at 190C (top & bottom heat) 170C (fan-forced) for about 15 minutes.
3. Bake at preheated oven for 15 to 20 minutes, or until golden brown.
4. Remove bread from oven and let them cool on rack.

BAKE WITH PAWS

Twisted Sugar Rolls (Soft & Fluffy)