A Tradition in Family Baking

Cinnamon Twists

Cinnamon Twists
A simplified version of the popular cinnamon roll. Spread dough with sugar-cinnamon mixture, cut into strips and twist.
Yield: 12 twists
For the dough:
  • ½ cup milk
  • ½ cup water
  • 1 egg
  • ⅓ cup butter
  • 3½ cup bread flour
  • 1 tsp salt
  • ⅓ cup sugar
  • 4½ tsp RED STAR Active Dry Yeast
For the filling
  • ⅓ cup sugar
  • 2 tsp cinnamon
  • ½ cup pecans, chopped
  • 2 TBSP butter, melted
  1. Preheat Oven to 375ºF

  2. In large mixer bowl, combine 2 cups flour, yeast, ⅓ cup sugar, and salt; mix well. Heat milk, water and ⅓ cup butter until very warm (120°-130º F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Prepare filling: Combine ⅓ cup sugar and cinnamon; set aside.

  4. Punch down dough. On lightly floured surface roll dough to a 12 x 8-inch rectangle. Sprinkle with nuts; press into dough. Brush with melted butter. Sprinkle cinnamon-sugar mixture over dough. Cut dough in half crosswise. Cut each half into 6 strips, 2 inches wide. Twist each strip 2 or 3 times with cinnamon side out. Place twists in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375ºF for 25 to 30 minutes until golden brown. Cool 10 minutes; remove from pan. Cool.

  5. Note: You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast on an equal basis (1:1). When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Visit our Lessons in Yeast & Baking for more information on baking.

  6. Recipe featured at Fake Ginger.

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