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Cinnamon Twists

I'm in my 80s and still enjoy making all my old recipe. These crispy twists bake up nice and sweet.—Lois Heffelfinger, Hamilton, Ohio

48 ServingsPrep: 35 min. + chilling Bake: 15 min.

Ingredients

1 tablespoon plus 1-1/2 cups sugar, divided
1/4 cup warm water (110° to 115°)
1 package (1/4 ounce) quick-rise yeast
3-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup cold butter, cubed
1/2 cup shortening
1/2 cup sour cream
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions

In a small bowl, dissolve 1 tablespoon sugar in warm water. Add
yeast; let stand for 5 minutes. In a large bowl, combine flour and
salt. Cut in butter and shortening until crumbly.
Combine the sour cream, eggs and vanilla; stir into flour mixture.
Stir in yeast mixture until well blended (do not knead). Divide
dough into four sections. Wrap each section in plastic wrap;
refrigerate for at least 2 hours.
Combine cinnamon and remaining sugar; sprinkle 3-4 tablespoons on a
work surface. Place one portion of the dough on cinnamon-sugar.
Roll out to a 9-in. x 6-in. rectangle.
Sprinkle center third of dough with 1 tablespoon cinnamon-sugar.

2 of 2

Cinnamon Twists (continued)

Directions (continued)

Fold one unsugared section over center. Sprinkle top of dough with
1 tablespoon cinnamon-sugar.
Bring remaining section of dough over cinnamon sugar and sprinkle
with 1 tablespoon cinnamon sugar. Roll dough into a 12-in. x 8-in.
rectangle. Cut into twelve 1-in. strips. Twist each strip several
times. Repeat with the remaining dough.
Place strips on ungreased baking sheets. Bake at 350° for 15-20
minutes or until golden brown. Cool for 1 minute before removing to
wire racks to cool completely. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 102 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 97 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.