CINNAMON TWISTS
These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON TWISTS
You will find these in my freezer at almost any given time (since I like cinnamon as some people like chocolate). They are a favorite and these treats will always be on my dainty tray. I have been making these for many years
Provided by Dotty2
Categories Dessert
Time 1h5m
Yield 80 pieces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 3, Cholesterol 17.9, Sodium 45.2, Carbohydrate 11.3, Fiber 0.3, Sugar 5, Protein 1.1
CINNAMON TWISTS
Steps:
- Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky).
- Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters.
- Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends.
- Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.)
CINNAMON PECAN TWISTS
Provided by Food Network Kitchen
Categories dessert
Time 58m
Yield about 18 twists
Number Of Ingredients 5
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.
CINNAMON TWISTS
Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it
Provided by Liberty Mendez
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 1h
Yield Makes 16-18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
3-INGREDIENT CINNAMON-SUGAR TWISTS
These buttery, flaky twists have a crispy, warmly spiced glaze.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Cinnamon Phyllo/Puff Pastry Dough Dessert snack Bread Bake
Yield Makes 12-18 twists
Number Of Ingredients 4
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).
PUFF PASTRY TWISTS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
- Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
- In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
- Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
- Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
- To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
- To serve, place the twists on a tray and serve with the sauce along side for dipping.
CINNAMON TWISTS
This makes a tasty desert that is simple enough to make for tonight, but good enough to share at a gathering. My family liked it so much I didn't have the time to make icing for it.
Provided by Pa. Hiker
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, heat the sour cream, honey, butter, soda, and salt-but do not boil. Let cool to lukewarm.
- Dissolve the yeast and the honey in the lukewarm water. Stir into the lukewarm mixture from Step 1.
- Add the beaten eggs and flour to the cooled mixture. Knead on a lightly floured board and knead for 5 minutes.
- Roll out the dough to a 16 x 16 inch square. Mix in the butter, honey, and cinnamon and spread on dough. Fold into thirds and cut into 16 1-inch strips. Twist each strip and lay on a cookie sheet covered with parchment paper. Cover lightly and let rise in a warm spot for about an hour.
- Bake at 350'F for about 25 minutes.
- When they're done, they may be frosted with your favorite icing, If you like.
QUICK CINNAMON TWISTS
I love cinnamon twists but most recipes call for crescent rolls - which I never have on hand. This uses quick-rising yeast and has a 15 - 20 minute rise time. This should work for you if you want something quick! From: Homemade for the Holidays by Molly Williams, Lyons-Decatur Northeast School, Lyons, NE.
Provided by KCShell
Categories Breads
Time 47m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix 2 3/4 cups flour, 1 TBS sugar, yeast and salt in bowl.
- Stir in water and 1/4 cup margarine.
- Add eggs and enough remaining flour to make soft dough, mixing well.
- Knead on floured surface for 3 minutes.
- Divide dough into 2 portions.
- Roll each portion into 12x 12 inch square.
- Brush with melted margarine.
- Mix 2/3 cup sugar and cinnamon in a bowl.
- Sprinkle 3/4 of the mixture over dough squares.
- Fold remaining dough over center.
- Cut each into 12 strips.
- Twist strips and place on greased baking sheet.
- Let rise for 15 - 20 minutes.
- Bake at 400 degrees for 12 - 14 minutes or until golden brown.
- May glaze if desired.
- Preparation time is approximate which includes kneading and rising.
Nutrition Facts : Calories 131.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 17.6, Sodium 142.2, Carbohydrate 21.3, Fiber 0.7, Sugar 6.2, Protein 2.7
SCUFFLES AKA CINNAMON TWISTS
Traditional Ukrainian Pastry Cookies called Scuffles aka Cinnamon Twists: a great addition to our Christmas morning brunch! Easy to make; delicious to eat! The ingredient list was given to me by my gal pal Liz, at Bridge. There were no instructions for making the dough, so I have written what worked for me, as well as how to make the cookies using the Thermomix machine. Great big hug to Liz.
Provided by Valerie Lugonja
Categories Cookie
Time 1h48m
Number Of Ingredients 7
Steps:
- Add flour and baking powder together in large bowl; mix to combine
- Cut butter into flour mixture until crumbly; add milk and eggs, stirring just until dough comes together to form a ball
- Divide into 4 discs; cover each securely with plastic wrap and refrigerate for 1-2 hours, or overnight until ice cold
- Weigh flour and baking powder into TM bowl: mix to combine for 5 seconds at speed 3
- Weigh cold butter cubes into flour mixture in TM bowl; use hand or wooden spoon to mix butter cubes inside TM bowl with flour (without machine running)
- Mix to combine from 0-10 for 15 seconds until coarse crumbles (similar to oatmeal)
- Weigh milk and eggs into TM bowl; combine for 30 seconds at speed 3 to 8 until mixture just comes together in clumps (be sure to not over mix)
- Divide dough into 4 discs; cover each securely with plastic wrap and refrigerate for 1-2 hours, or overnight until ice cold
- Combine sugar and cinnamon; sprinkle generous amount on work surface
- Divide dough into 8 equal balls; refrigerate seven and place one on top of cinnamon sugar
- Roll dough out 1/8th-inch thick into circle (as you would pie crust) on sugar/cinnamon mixture
- Divide circle of dough into 4, then into 8 triangular pieces: a pizza or pastry cutter works great for this
- Start at the wide end of your triangle and roll triangle toward its point similar to rolling a croissant; place each on cookie sheet and bake at 350 degrees for 18-20 minutes
CINNAMON TWISTS
Make and share this Cinnamon Twists recipe from Food.com.
Provided by Holiday1234
Categories Breads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Separate the biscuits and flatten and elongate them.
- Brush with melted butter.
- Sprinkle with cinnamon and sugar.
- Twist the biscuits and brush tops with melted butter.
- Bake 350F degrees about 7-10 minutes- until lightly browned.
Nutrition Facts : Calories 98.9, Fat 4.2, SaturatedFat 1.1, Sodium 340.8, Carbohydrate 13.5, Fiber 0.5, Sugar 2.3, Protein 1.9
CINNAMON TWISTS
My Mom and Grandmother used to make these all the time. They are the perfect 3pm coffee snack. Rich biscuit like dough rolled up with cinnamon sugar, makes me feel all cozy already. I guarantee they won't last long. They also freeze very well.
Provided by bluetulip21
Categories Quick Breads
Time 45m
Yield 64 Crescents, 64 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and baking powder.
- Cut in margarine.
- Beat eggs slightly with a fork; mix with milk.
- Combine with flour mixture to form a soft dough.
- Form 10 balls, cover and chill for several hours, I sometimes let them sit in the fridge for night and bake them in the morning.
- Sprinkle topping mixture onto working surface.
- Roll dough into circle (about 9 inches).
- Sprinkle with a generous layer of topping.
- Cut into 8 crescents a pizza cutter works wonderfully.
- Roll up to form crescents (from outer edge to inside).
- Bake at 325 degrees F for 15 - 20 minutes.
Nutrition Facts : Calories 101.1, Fat 6.1, SaturatedFat 1.3, Cholesterol 6.3, Sodium 105.3, Carbohydrate 10.3, Fiber 0.4, Sugar 2.4, Protein 1.4
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