Cinnamon Nut Twists Food

CINNAMON TWISTS

Steps:

• 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 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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° 15 minutes or until golden.

CINNAMON TWISTS

Steps:

• Mix flour, butter (or marg), and baking powder like a pie crust.
• Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
• Mix well.
• Divide into 10 balls.
• Combine the sugar and cinnamon.
• Sprinkle some sugar/cinnamon mixture on counter.
• Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
• Cut into 8 wedges.
• Roll up each wedge starting at the wide end.
• Place on an ungreased cookie sheet.
• Repeat with the remaining balls of dough.
• Bake at 375°F for 20 minutes.
• Note: Each wedge will be about 1 1/2" at the wide end.
• You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
• Prep time will vary.

CINNAMON TWISTS

Steps:

• Heat oven to 375°F.
• Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
• Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

CINNAMON PECAN TWISTS

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
• Preheat oven to 400 degrees F.
• Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.

SWEDISH CINNAMON TWISTS

Steps:

• Boil buttermilk until curdled. Cut up 1/2 cup butter and add to buttermilk. Stir to melt butter. Add baking soda. Set aside to cool.
• In large mixing bowl - mix yeast, 1 TBSP sugar and water. Let rest 10 minutes.
• Add buttermilk and eggs. Blend in remaining sugar, salt and dry milk.
• Add flour and mix well. Add up to 1 cup more flour to make a soft, but not sticky dough.
• Let rise to double, about 1 hour.
• Combine filling ingredients. Set aside.
• Melt remaining 1/2 cup butter.
• Roll all the dough out into a rectangle and brush with melted butter.
• Spread filling on half of the dough. Fold the uncovered half over the filling and seal edges.
• Cut into strips, twist two times and place on greased cookie sheets.
• Let rise until double (1 hour approximately.).
• Bake at 375 degrees for 10-12 minutes.
• While rolls are baking - mix glaze ingredients.
• Top warm rolls with glaze.

QUICK CINNAMON TWISTS

Steps:

• Preheat oven to 475 degrees F. Place sugar, cinnamon, and nuts on a plate and stir to combine.
• Remove biscuits from package and pull each to about 6 inches in length.
• Melt butter in small pan over low heat and leave butter in pan. Dip each biscuit in melted butter, then roll in sugar-nut mixture. Twist and place on ungreased baking sheet. Bake 8 minutes or until golden brown.
• Remove from baking sheet and place on wire rack to cool slightly. Serve warm.

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.

CINNAMON TWIRL COOKIES

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

CINNAMON TWISTS

Steps:

• Spray board or counter with non-stick cooking spray. Combine rolls to form a ball and roll into a 12 x 24-inch rectangle. Spread with butter. Mix brown sugar and cinnamon. Sprinkle over half of the rectangle (a 12 x 12-inch square) Fold half with no sugar over sugared half. Cut into twelve 1-inch strips. Twist each strip and place about 1-inch apart on large sprayed baking sheets. Cover with sprayed plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F for 15-20 minutes.Combine powdered sugar, milk and vanilla and mix well. Brush over cooled twists.