Cinnamon Sugar Sticks Food

CINNAMON-SUGAR STICKS

Steps:

• Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

CINNAMON-SUGAR BISCUIT STICK

Steps:

• Melt butter in shallow bowl and keep warm.
• Mix cinnamon and sugar in separate shallow bowl.
• Open biscuits and roll into long strip. Wrap it tightly around the end of a clean stick or long camping fork pinching as you go to ensure that it stays on the stick while cooking.
• Hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done.
• With a fork, roll dough in butter, place in cinnamon sugar and roll. Repeat for each biscuit.

APRIL FOOLS' FRIES: CINNAMON-SUGAR STICKS

Steps:

• Looks like: French Fries
• Heat 2 inches of vegetable oil to 365 degrees F in a deep skillet. Mix 1/2 cup sugar and 1 to 2 tablespoons cinnamon on a plate. Cut stale white bread into sticks and fry until golden, about 1 minute. Drain on paper towels, then roll in the cinnamon-sugar while still hot. Serve with strawberry jelly as ketchup.

CINNAMON SUGAR STICKS

Steps:

• Cook refrigerated bread stick dough according to package directions.
• Brush with melted butter and sprinkle with cinnamon-sugar mixture.

3-INGREDIENT CINNAMON-SUGAR TWISTS

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
• Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
• Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
• Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).