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Cinnamon Yogurt Twists

 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.


  • 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 McCormick® Pure Vanilla Extract
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon


  • 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.
Nutritional 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.