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Monday
Dec132010

Cinnamon twists

Oh goodness, these cinnamon twists are good. Sugary, cinnamony, frosting-laden deliciousness. I made them as a middle-of-the-day treat, but they would also be great for breakfast or dessert or a midnight snack or a side dish to chicken. There is truly no wrong time or place to consume them.

They do take a while to make since the dough needs to rise for a couple hours, so plan ahead!

(Source: Christmas Baking 2010 magazine)

Start out by grabbing a large bowl.

Stir together:

1 1/2 cups flour

1 package active dry yeast

Set this aside. Pull out a small saucepan and stir the following together over medium heat:

3/4 cup milk

1/2 cup sugar

1/3 cup butter

1 teaspoon salt

Stir until the mixture is warm and until the butter has almost melted.

Add this to the flour mixture.

Add two eggs.

Do you see the cute pipe-smoking guy?

Beat with an electric mixer on low to medium speed for 30 seconds, while constantly scraping the side of the bowl with a rubber spatula. Beat on high speed for 3 more minutes.

Add 2 1/2 more cups of flour.

Stir it all together. It would be easiest to use a wooden spoon for this part, I imagine. My wooden spoon has mysteriously gone missing (Elijah!), so I can't tell you this for certain.

Place dough on a flat, floured surface.

Knead in enough flour to make a moderately soft dough that is smooth and elastic. This takes between 3 and 5 minutes of kneading. Shape it into a ball.

Place the ball of dough in a lightly greased bowl, turning it once so the entire surface is greased.

Cover and let it rise in a warm place until it doubles in size. This takes about 2 hours. Punch dough down and place onto a lightly floured surface. Cover and allow it to rest for 10 minutes.

While your tired dough is resting, melt 1/4 cup of butter in a small saucepan over low heat.

Add:

2/3 cup brown sugar

1 teaspoon cinnamon

Mix well and allow the mixture to cool.

With a rolling pin, roll the dough out into a rectangle (or oval; hey, it's not easy to roll dough into the shape of a rectangle!). The dough should be between 1/4 inch and 1/2 inch in thickness.

Spread the butter-brown-sugar mixture over the dough. It does not have to be even.

Cut the dough crosswise into 1-inch strips.

Fold each strip in half, end to end, and twist several times. Arrange the twists on 2 parchment-lined baking sheets or on 2 lightly greased baking sheets.

Cover and allow them to rise for 45 more minutes. Now would be a good time to preheat your oven to 375 degrees F.

Bake for 12-15 minutes or until golden brown.

While the twists are baking, combine in a small bowl:

1 1/2 cups powdered sugar

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

2-3 tablespoons milk

Drizzle the frosting over the twists when they are still warm.

My two oldest boys were out playing in the snow when I finished these, so only Sammy was around to witness my unabashed indulging. Incredible!

Click here for a printable recipe!

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Reader Comments (5)

These are so gorgeous!!!! And a perfect alternative to cinnamon rolls.

12.15.2010 | Unregistered Commenterjulia

Those look great and your photos are very nice. I think I'm going to make these.

12.15.2010 | Unregistered CommenterDonald

What a neat idea. These are not only gorgeous, but the recipe is amazing. I am definitely going to have to give this a try. I am your newest follower.

xo

Dear Ebby:

I am a truly fan of yours, it was a coincidence how I met you, I live in El Salvador, a place in Central America, down Mexico.

I wanted to tell you that I decided to try this recipe, and it took me all day long to do it, also, we only have instant dry yeast of a brand named ANGEL, which comes from asia, the package has 125 g and since you said "one package" I used it completely. the dough came out smelling and tasting kinda like beer, so I am guessing that was my first mistake :(
I allowed the dough to grow and everything but when I was baking them, I didnt know i had to turn them over so some of them were burned :(
at the end, they didnt taste or look so good so I am kinda dissapointed :( I feel like I wasted all my day and money,
could you please give me a tip? Let me tell you that i truly love your recipes and i thank you deeply for sharing them.
Maggie T.

12.6.2012 | Unregistered CommenterMaggie T

Hi Maggie,

I am so sorry you wasted your day and that this recipe didn't turn out for you! I know that feeling. It is a complete let-down when something like that happens.

Regarding the dry yeast, a "package" in the US is equivalent to 1/4 of an ounce, which is 7 grams. I'm certain this is where your troubles lie. I'm not sure what step you were referring to when you spoke of flipping. I don't believe I did any flipping at all (sorry, it's been a couple years since I made this so it isn't fresh in my mind).

I would suggest trying again, but I don't want you to waste another day! Good luck, and thank you so much for your kind words.

Megan

12.6.2012 | Registered CommenterMegan Porta

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