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Cinnamon Twists

 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. It's a good thing the recipe makes a big batch, because people can rarely eat just one. —Janet Mooberry, Peoria, Illinois
48 ServingsPrep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°), divided
  • 4 to 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 egg
  • FILLING:
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 4 teaspoons ground cinnamon

Directions

  • 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 for 3 minutes. Stir in enough remaining flour to form a
  • soft 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 1 hour.
  • Punch down dough. Roll into a 16-in. x 12-in. rectangle. Brush with
  • butter. Combine brown sugar and cinnamon; sprinkle over butter. Let

2 of 2

Cinnamon Twists (continued)

Directions (continued)

  • dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in.
  • strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and
  • place on greased baking sheets. Cover and let rise until doubled,
  • about 30 minutes.
  • Bake at 350° for 15 minutes or until golden brown. Yield: 4
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 71 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 97 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.