Crispy Cinnamon Twists Recipe

5 1
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Crispy Cinnamon Twists Recipe

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5 1
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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; 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 9x6-in. rectangle.
Sprinkle center third of dough with 1 tablespoon cinnamon-sugar. 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 12x8-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.
Originally published as Cinnamon Twists in Country Woman March/April 2004, p35

Nutritional Facts

1 each: 102 calories, 5g fat (2g saturated fat), 16mg cholesterol, 97mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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; refrigerate for at least 2 hours.
  3. 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 9x6-in. rectangle.
  4. Sprinkle center third of dough with 1 tablespoon cinnamon-sugar. Fold one unsugared section over center. Sprinkle top of dough with 1 tablespoon cinnamon-sugar.
  5. Bring remaining section of dough over cinnamon sugar and sprinkle with 1 tablespoon cinnamon sugar. Roll dough into a 12x8-in. rectangle. Cut into twelve 1-in. strips. Twist each strip several times. Repeat with the remaining dough.
  6. 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.
Originally published as Cinnamon Twists in Country Woman March/April 2004, p35

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