CINNAMON TWISTS
Steps:
- Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky).
- Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters.
- Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends.
- Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.)
CINNAMON PECAN TWISTS
Make and share this Cinnamon Pecan Twists recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 40m
Yield 18 twists, 18 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
- Line 2 baking sheets with parchment paper.
- Unfold pastry and brush with egg.
- Spread sugar mixture over pastry.
- Cut in half and then cut into 8 (1/2 inch wide) strips.
- Twist strips.
- Lay on pans, pushing ends down with your thumb.
- Freeze 10-15 minutes, until firm.
- Preheat oven to 400 degrees.
- Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.
Nutrition Facts : Calories 104.3, Fat 6.8, SaturatedFat 1.6, Cholesterol 11.8, Sodium 40.4, Carbohydrate 9.7, Fiber 0.4, Sugar 3.1, Protein 1.5
CINNAMON TWISTS
Shake on the cinnamon, and everyone will twist and shout over these light buttery cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
- Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg
CINNAMON SUGARED PECANS
My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.
Provided by Erin
Categories Appetizers and Snacks Nuts and Seeds
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
- Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven until fragrant and crisp, about 25 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 10.2 g, Fat 19.4 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 76.2 mg, Sugar 7.3 g
CINNAMON PECAN BRAIDS
Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! -Connie Dahmer, Marion, Illinois
Provided by Taste of Home
Time 50m
Yield 4 loaves.
Number Of Ingredients 17
Steps:
- In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight., For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside., Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle., One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double)., Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.
Nutrition Facts :
CINNAMON TWIRL COOKIES
These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. -Phyllis Cappuccio, Malden, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 64 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON TWIST COOKIES
Make and share this Cinnamon Twist Cookies recipe from Food.com.
Provided by KennKonn
Categories Dessert
Time 2h15m
Yield 160 Cookies
Number Of Ingredients 7
Steps:
- Mix and divide into 10 balls.
- Mix together cinnamon and sugar.
- Roll dough into part of the sugar mixture.
- Roll into circle.
- Cut shapes into 16 pie shaped portions.
- Roll up each piece starting at the wide end.
- Bake at 350° for 10 minutes.
Nutrition Facts : Calories 46.5, Fat 2.5, SaturatedFat 1.5, Cholesterol 9, Sodium 22.6, Carbohydrate 5.7, Fiber 0.2, Sugar 2.5, Protein 0.6
CINNAMON-PECAN COOKIE S'MORES
Chocolate and marshmallows get sandwiched between cinnamon-pecan cookies - a delicious dessert to treat your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet with shortening or cooking spray.
- In small bowl, mix flour, baking powder, cinnamon and salt; set aside. In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans.
- Divide dough into 16 equal portions; shape each into a ball. On cookie sheet, place balls 1 inch apart; flatten slightly.
- Bake 16 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
- Set oven control to broil. Separate chocolate bar into 8 squares. Place 1 square on bottom of each of 8 cookies.
- Place marshmallows on cookie sheet. Broil 3 minutes or until puffed and toasted. Using small spatula, immediately place 1 marshmallow on each chocolate square. Top each with 1 remaining cookie, bottom side down; press together gently. Serve immediately.
Nutrition Facts : Calories 452, Carbohydrate 48 g, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 263 mg
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