Wild Blueberry Cinnamon Twists

Wild Blueberry Cinnamon Twists

45 min

35 min
12 Twists


  • 5 Tbsp. unsalted butter, divided
  • 2 cups Josh Pond frozen wild organic blueberries
  • 1 cup sugar, divided
  • 1 tsp fresh lemon juice
  • 1 tsp. ground cinnamon, divided
  • 1/4 tsp. ground coriander
  • Pinch salt
  • 1 (16- to 18-oz.) ball pizza dough, room temperature
  • All-purpose flour, as needed


1. Melt 2 tablespoons butter in a medium saucepan over medium-high. Add blueberries, lemon juice, coriander, 1/2 cup sugar, 1/2 teaspoon cinnamon, and the salt and cook, stirring occasionally, until blueberries soften and liquid thickens, 5 to 7 minutes. Remove from heat and let cool 5 minutes, then transfer to a bowl and refrigerate until cold, about 30 minutes.
2. Meanwhile, center a rack in oven and heat to 375 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl, stir together remaining 1/2 cup sugar and remaining 1/2 teaspoon cinnamon. Melt remaining 3 tablespoons butter and set aside.
3. When filling is cold, roll dough into a 12x15" rectangle on a lightly floured surface with long side parallel to edge of counter. Spread filling over bottom half of rectangle, then fold top half down so top and bottom edges meet.
4. Brush dough with half of butter and sprinkle with half of sugar mixture. Cut dough crosswise into 12 strips. Working with one piece at a time, flip strip over and brush bare side with butter, then sprinkle with sugar mixture. Twist strip four to six times while gently stretching, then transfer to prepared baking sheet.
5. Bake until twists are golden brown, 25 to 30 minutes. Transfer to a wire rack and let cool 10 minutes before serving.
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