Cinnamon twists

Sugary, cinnamony, frosting-laden deliciousness.

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. While you wait take some time to check out some of my other favorite snack foods. Fudgy Cream Cheese Rolls have got to be a close second in our family! 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!

Cinnamon Twists

Sugary, cinnamony, frosting-laden deliciousness.

Contributed by Megan Porta from pipandebby.com (Source: Christmas Baking 2010 Magazine).

Published Dec 13, 2010

Serves: 2-4

Total time: 3 hrs 30 min (includes rise time)

CinnamonTwists"

Ingredients:

  • DOUGH:
  • 3 3/4 cups flour
  • 1 package active dry yeast
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/3 cup butter
  • 1 teaspoon salt
  • 2 eggs
  • CINNAMON FILLING:
  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • FROSTING:
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 2-3 tablespoons milk
Instructions:
  1. Grab a large bowl and stir together: 1 1/2 cups flour and 1 package active dry yeast. Set aside
  2. In a small saucepan stir the following ingredients 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.
  3. Add 2 eggs and 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 minutes.
  4. Add 2 1/2 more cups of flour and stir it all together.
  5. Place dough on a flat, floured surface. Knead in enough flour to make a moderately soft dough. This takes approximately 3 to 5 minutes of kneading. Shape into a ball. Place the ball of dough in a lightly greases bowl, turning it once so the entire surface is greased. Cover and let 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.
  6. While the 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.
  7. With a rolling pin, roll the dough into 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 and cut crosswise into 1-inch strips. Fold each strip in half, and twist several times. Place on parchment-lined baking sheets, cover and allow to rise for 45 minutes. Preheat oven to 375 degrees F.
  8. Bake for 12-15 minutes or until golden brown.
  9. While twists are baking, combine in a small bowl: 1 1/2 cups powdered sugar, 1/4 teaspoon vanilla, 1/4 teaspoon ground cinnamon and 2-3 tablespoons milk.
  10. Drizzle the frosting over the twists while they are still warm and enjoy!