Mimis Cinnamon Rolls And Twists Food

MIMI'S CINNAMON ROLLS AND TWISTS

Steps:

• Heat butter, milk, and sugar until butter is melted. Cool to lukewarm (should feel slightly warmer than normal skin temperature.) Meanwhile, in a separate bowl, combine flour and salt. Combine cooled butter, yeast, water, and eggs in the bowl of a heavy-duty mixer. Slowly add the flour mixture to the liquids. Change from paddle to dough hook. Mix for 4 to 6 minutes or until the dough pulls away from the sides of the bowl and crawls up the hook. Place dough into a lightly buttered bowl, turning to butter all sides, cover with a towel, and place in a warm, draft free spot for the first rise. Wait until the dough has doubled in size, about an hour. NOTE: This can vary widely depending on the strength/age of yeast and the temperature of the room. Judge this more on increase in volume rather than timing. While dough is rising, make filling. Combine sugar, brown sugar, and cinnamon, and then cut the butter in until crumbly; set aside. Butter a baking sheet; set aside. Transfer risen dough to a lightly floured surface. With a floured rolling pin, roll dough into a rectangle about 12x9-inches for 3-inch rolls. Brush off any excess flour. Top with filling mixture, leaving a clean edge around the sides. Starting at the long edge, roll tightly into a log. Using a very sharp knife, trim off the ends and cut log into 12 equal pieces for large rolls, or 24 pieces for smaller portions. Place rolls cut-side up on prepared baking sheet with edges touching. Press the top of each roll down to flatten slightly and spread the tops to partially expose the filling. Cover and set rolls aside to rise until doubled, about 45 minutes. Preheat the oven to 350°F. When dough has risen, bake at 350°F for 15 to 20 minutes or until golden brown, spinning the pan halfway through. Transfer baking sheet to a cooling rack. Cool slightly. Place the icing ingredients in a bowl. Cream until smooth. While the rolls are still warm, drizzle glaze over the top. Pull rolls apart and serve. If you have any icing left over, pass it at the table. Your guests may want to slather extra on their rolls!

MIMI'S SOUR CREAM TWISTS

Steps:

• Heat sour cream to lukewarm and cool some.
• Mix yeast and 1/4 cup warm water to proof.
• Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
• Gradually add the other 2 cups flour--mixing well.
• Rise once till doubled.
• On a floured board roll into a 6"x24" rectangle.
• Brush with the second 2 tablespoons soft butter.
• Mix the filling together and spread over half of the rectangle.
• Fold over the other half of the dough--lengthwise.
• Cut 24 1" strips.
• Twist and place on a greased sheet.
• Let rise till doubled.
• Bake at 375 degrees for 12-15 minutes, but don't overbake.
• Remove from baking sheet and drizzle glaze over them.

CINNAMON ROLL TWISTS

Steps:

• Preheat oven to 400F and line 2 baking trays.
• Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
• Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
• Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
• Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.
• Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
• Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.
• Place in oven for 10-12 minutes until risen, puffy and golden.
• Leave to cool on the trays completely.
• Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
• Either drizzle over the twists or place in a small bowl to dip the twists inches.
• Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

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.

MINI CINNAMON TWISTS (OAMC)

Steps:

• Preheat oven to 375°F.
• Spray a baking sheet with no-fat cooking spray.
• Mix sugar with cinnamon in a small bowl.
• Separate dough into triangles.
• Cut each triangle in half, lengthwise.
• Brish each triangle with melted butter.
• Sprinkle with cinnamon-sugar.
• Place a marshmallow and the wide end of each triangle.
• Roll up each triangle starting from the wide end to enclose marshmallow, pinch edges of dough to seal.
• Place twists on prepared baking sheet, seam side down about 2in apart.
• Bake for 10 minutes or until golden brown.
• Blend icing sugar with milk in a small bol.
• Drizzle over warm twists.
• Please also try this without the marshmallows, just a yummy with a little less sweetness!

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.