Cinnamon Yogurt Twists Recipe

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Cinnamon Yogurt Twists Recipe
Cinnamon Yogurt Twists Recipe photo by Taste of Home
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Cinnamon Yogurt Twists Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min.

Ingredients

  • 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 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions

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 12x9 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 12x6-in rectangle. Cut into twenty-four 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.
Originally published as Cinnamon Yogurt Twists in Taste of Home Christmas Annual Annual 2012, p53

Nutritional Facts

1 twist: 176 calories, 9g fat (5g saturated fat), 39mg cholesterol, 163mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 3g protein.

  • 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 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. Combine sugar and cinnamon; set aside. Punch dough down. On a lightly floured surface, roll dough into a 12x9 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.
  4. Roll into a 12x6-in rectangle. Cut into twenty-four 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.
Originally published as Cinnamon Yogurt Twists in Taste of Home Christmas Annual Annual 2012, p53

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MY REVIEW
i_like_pie User ID: 1201160 138982
Reviewed Nov. 30, 2014

"Nice, light sweet bread. I used about half margarine instead of butter, and vanilla yogurt instead of plain. I needed more flour than called for, probably because of not using all butter. We drizzled with a confectioner's sugar glaze. With the night time prep, it was pretty easy to have it ready for a weekend breakfast."

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