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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

24 ServingsPrep: 45 min. + chilling Bake: 15 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3-3/4 to 4 cups all-purpose flour
1 cup butter, cubed
1 cup plain yogurt
1/4 cup water
2 eggs
1 teaspoon vanilla extract
3/4 cup sugar
1 teaspoon ground cinnamon

Directions

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 12-in. x 9 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 12-in. x 6-in rectangle. Cut into twenty four

2 of 2

Cinnamon Yogurt Twists (continued)

Directions (continued)

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. Yield: 2 dozen.

Nutrition Facts: 1 twist equals 176 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 163 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.