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Swedish Cinnamon Twists

 Swedish Cinnamon Twists
These tender twists are fantastic with fresh-brewed coffee. Although the recipe makes a big batch, the treats never seem to last long at our house.
30-36 ServingsPrep: 35 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm buttermilk (110° to 115°)
  • 1/2 cup butter, softened
  • 6 tablespoons sugar
  • 2 eggs
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 7-1/2 cups all-purpose flour
  • FILLING:
  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon hot water

Directions

  • In a large bowl, dissolve yeast in warm water. Add the buttermilk,
  • butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until
  • smooth. 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 1-1/2 hours.

2 of 2

Swedish Cinnamon Twists (continued)

Directions (continued)

  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each into a 16-in. x 9-in. rectangle; brush with butter.
  • Combine brown sugar and cinnamon; sprinkle over dough.
  • Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle;
  • pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each
  • strip two or three times. Place 2 in. apart on greased baking
  • sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 12-14 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Combine glaze ingredients; drizzle over
  • warm twists. Yield: 2-1/2 to 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 185 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 211 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.