A simplified version of the popular cinnamon roll. Spread dough with sugar-cinnamon mixture, cut into strips and twist.
Yield: 12 twists
Ingredients
For the dough:
½ cup milk
½ cup water
1 egg
⅓ cup butter
3½ cup bread flour
1 tsp salt
⅓ cup sugar
1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
For the filling:
⅓ cup sugar
2 tsp cinnamon
½ cup pecans, chopped
2 Tbsp butter, melted
Instructions
Preheat Oven to 375ºF
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.
Prepare filling: Combine ⅓ cup sugar and cinnamon; set aside.
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.
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.