Cinnamon Roll Twists Recipes

Steps:

• Preheat oven to 400F and line 2 baking trays.
• Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
• Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
• Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
• Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.
• Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
• Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.
• Place in oven for 10-12 minutes until risen, puffy and golden.
• Leave to cool on the trays completely.
• Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
• Either drizzle over the twists or place in a small bowl to dip the twists inches.
• Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

Steps:

• Mix sugar and cinnamon. Remove icing from cinnamon rolls; transfer to a resealable plastic bag for drizzling., Separate rolls; cut each in half. Roll halves into 6-in. ropes. Wrap each rope tightly around a long metal skewer, beginning 1/2 in. from pointed end; pinch each end to secure., Cook rolls over a hot campfire until golden brown, about 5 minutes, turning occasionally. Brush with butter; sprinkle with sugar mixture. Cut a small hole in 1 corner of icing bag. Drizzle icing over twists.

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.