Cinnamon Twists Recipe

5 5 9
Cinnamon Twists Recipe
Cinnamon Twists Recipe photo by Taste of Home
Publisher Photo

Cinnamon Twists Recipe

Read Reviews
5 5 9
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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 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 large 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 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-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.
Originally published as Cinnamon Twists in Taste of Home April/May 1994, p31

Nutritional Facts

1 each: 71 calories, 2g fat (1g saturated fat), 10mg cholesterol, 97mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°), divided
  • 4 to 4-1/2 cups 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 large egg
  • FILLING:
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  1. 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.
  2. 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.
  3. Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 15 minutes or until golden brown. Yield: 4 dozen.
Originally published as Cinnamon Twists in Taste of Home April/May 1994, p31

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Reviews forCinnamon Twists

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TerryH1387 User ID: 2222889 270197
Reviewed Jul. 31, 2017

"Very good. I made with half white whole wheat flour and half all purpose flour. I wanted smaller bite size (well, 2 bites) so rolled the dough to 18 x 12 and cut lengthwise into 4 sections instead of 3. baking time was the same. I took to a party and they disappeared."

MY REVIEW
TheRealShay User ID: 8919640 253057
Reviewed Aug. 23, 2016

"These are fantastic. Make 'em for a very picky hubby who can't get enough. I use a vanilla glaze as well. Is it ok to freeze some and for how long? Thanks!"

MY REVIEW
lolohiser User ID: 5362556 247358
Reviewed Apr. 22, 2016

"One of the very first Taste of Home recipes I tried."

MY REVIEW
rrangelica User ID: 3091694 7357
Reviewed Apr. 26, 2011

"Excellent! I made these for Easter morning and drizzled them with a butter, powdered sugar, milk, and vanilla glaze. They were just about gone by the end of the day!"

MY REVIEW
renewisa40 User ID: 2403696 3408
Reviewed Feb. 5, 2011

"I made these with my mom when I was younger and they were wonderful! Sold great at bakesales too. Can't wait to make these with my girls."

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