CINNAMON TWISTS
These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON TWISTS
Steps:
- Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky).
- Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters.
- Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends.
- Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.)
CAMPFIRE CINNAMON TWISTS
Cinnamon rolls get the toasty treatment when wrapped around skewers and warmed over a fire. Brush with butter, then sprinkle with sugar and spice. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON TWISTS
Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it
Provided by Liberty Mendez
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 1h
Yield Makes 16-18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CINNAMON DOUGHNUT TWISTS
These melt-in-the-mouth, glazed goodies were adapted from a South African recipe. I make them at Christmastime, and they never last long.
Provided by Taste of Home
Time 1h15m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange zest and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2x6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares. , Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels. , In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath.
Nutrition Facts :
3-INGREDIENT CINNAMON-SUGAR TWISTS
These buttery, flaky twists have a crispy, warmly spiced glaze.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Cinnamon Phyllo/Puff Pastry Dough Dessert snack Bread Bake
Yield Makes 12-18 twists
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
- Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
- Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
- Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).
HALLOWEEN CINNAMON TWISTS
I don't know why they are called "Halloween" twists. I make them year round. Cook time includes rise time.
Provided by pines506
Categories Yeast Breads
Time 2h15m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in a large bowl.
- In a saucepan, combine the milk, sugar, salt, cinnamon and butter.
- (Cut the butter into small pieces for easier melting.).
- Heat to 110F or lukewarm but not too hot for the yeast mixture.
- Add milk mixture with the eggs and 2 cups flour to the dissolved yeast.
- Beat until smooth.
- Beat in the remaining flour.
- The dough will be soft and sticky.
- Let rise for about 1 hour.
- Stir down.
- Turn dough out onto a well-floured surface.
- Roll in flour to coat.
- Gently roll into an 8 by 24-inch rectange.
- With a sharp, floured knife cut into 1-inch crosswise strips.
- Bring ends of strips together and twist strands loosely.
- Let rise on floured board or pan for 20 to 30 minutes until almost doubled.
- Heat 1-inch oil in a skillet to 350°F Fry on both sides, about 3 minutes total.
- Drain.
- Coat in sugar and spice mixture.
CINNAMON TWISTS
Make and share this Cinnamon Twists recipe from Food.com.
Provided by Holiday1234
Categories Breads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Separate the biscuits and flatten and elongate them.
- Brush with melted butter.
- Sprinkle with cinnamon and sugar.
- Twist the biscuits and brush tops with melted butter.
- Bake 350F degrees about 7-10 minutes- until lightly browned.
Nutrition Facts : Calories 98.9, Fat 4.2, SaturatedFat 1.1, Sodium 340.8, Carbohydrate 13.5, Fiber 0.5, Sugar 2.3, Protein 1.9
CINNAMON YOGURT TWISTS
I remember the aroma of warm cinnamon twists coming from my mother's kitchen. Now my family enjoys my mom's recipe. Of course, I've experimented with it and use yogurt instead of sour cream. -Kristin Hammill, New York, New York
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yeast, salt and 2-1/2 cups flour. In a small saucepan, heat the butter, yogurt and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes., Add the eggs, vanilla and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a stiff dough. Do not knead. Cover and refrigerate for 2 hours or overnight., Combine sugar and cinnamon; set aside. Punch dough down. On a lightly floured surface, roll dough into a 12x9 in. rectangle. Sprinkle 3 tablespoons cinnamon sugar over dough; fold into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding three more times., Roll into a 12x6-in rectangle. Cut into twenty-four 1/2-in.-wide strips; twist. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 14-18 minutes or until golden brown. Immediately remove from pans to wire racks to cool.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 163mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CAMPFIRE CINNAMON TWISTS
Make and share this Campfire Cinnamon Twists recipe from Food.com.
Provided by SuperSpike
Categories Breads
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put sugar and cinnamon in paper bag and combine well.
- Take a biscuit and stretch out into a "snake" (works best if you let them warm up a bit before using).
- Wrap biscuit around campire roasting skewer and cook over campfire until golden brown and delicious.
- Let cooked biscuit twist cool enough that you can get it off the skewer without burning yourself.
- Put biscuit twist in paper bag, close top and shake to coat with cinnamon and sugar mixture.
- Enjoy!
- *Note: The extra butter-type biscuits work best because the cinnamon sugar sticks better.
Nutrition Facts : Calories 153.3, Fat 4.2, SaturatedFat 1.1, Sodium 341.4, Carbohydrate 27.8, Fiber 1.7, Sugar 14.8, Protein 2
CINNAMON TWISTS
Shake on the cinnamon, and everyone will twist and shout over these light buttery cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
- Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg
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