Printer Friendly HomeCINNAMON TWISTS1 cup of milk, lukewarm ½ cup butter or margarine 3 tablespoons white sugar 1 teaspoon yeast, dissolved in 1/3 cup warm water 3 eggs 1 teaspoon vanilla 1 teaspoon salt 4 cups flour, or just enough to make a soft dough Topping before rolling: ¼ cup melted butter ½ cup brown sugar mixed with 1 teaspoon cinnamon Coating for Twist: ½ cup brown sugar mixed with 1 teaspoon cinnamon and ½ cup walnuts In a large pan, combine milk, butter, sugar, yeast mixture and eggs. Stir in flour. Set pan in a warm area. Cover and allow to rise until double, about 30-60- minutes depending on the warmth of the room. Punch or stir down and allow to rise until double a second time. Turn dough out onto a flat, lightly floured surface. Pat or roll dough to about ½ inch thick. Spread top surface with melted butter. Sprinkle with sugar and cinnamon mixture. Roll up into a long roll and pinch the edges of the roll to seal in the topping. Slice roll into ½ inch rounds. Pull and twist the ends of each ½ inch roll in opposite directions twice around so they form a sort of twisted stick. Roll each stick in the mixture of sugar, cinnamon, and walnuts. Place twists on a buttered cookie sheet about 1 inch apart. Let rise until double. Preheat oven to 350 F. Bake for 15 to 20 minutes or until golden brown. Makes about 2 dozen cinnamon twists. |
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