Cinnamon Twists
Serving Size : 4
Ingredients for prepare Cinnamon Twists
:
| Amount | Measure | Ingredient - Preparation Method |
TASTE OF HOME 4/5/94
cinnamon twists |
| 1 | package | - (1/4 oz) active dry |
yeast
cinnamon twists |
| 3/4 | cup | warm water - (110~ to 115~) |
divided
cinnamon twists |
| 4 | cups | to 4-1/2 cups all-purpose |
flour
cinnamon twists |
| 1/4 | cup | sugar |
| 1 1/2 | teaspoons | salt |
| 1/2 | cup | warm milk - (110~ to 115~) |
| 1/4 | cup | butter or margarine - soften |
| 1 | | egg |
FILLING
cinnamon twists |
| 1/4 | cup | butter or margarine - melted |
| 1/2 | cup | packed brown sugar |
| 4 | teaspoons | ground cinnamon |
recipe Cinnamon Twists
In a large mixing bowl, dissolve
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yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining
Cinnamon Twists
water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto
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a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once
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to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Roll
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into a 16x12" rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for
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6 minutes. Cut lengthwise into three 16x4" strips. Cut each strip into
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sixteen 4x1" pieces. Twist and place on greased baking sheets. Cover and let
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rise until doubled, about 30 minutes. Bake at 350 degrees for 15 minutes or until
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golden. "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy -End Recipe
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Export- Board: FOOD BB Topic: Submitted to RecipeLu List by Ruth by PookyPook on Jan 24,
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1998.
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