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Cinnamon Twists Recipe

Sugary, cinnamony, frosting-laden deliciousness in a simple Cinnamon Twists recipe. Bursting with cinnamon and sweetness, you’ll never be able to eat just one. These tender, flaky treats are often found at restaurants but you can make them yourself and even freeze some for later!

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. 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

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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!