Cinnamon Sugar Twists Recipes

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CINNAMON TWISTS



Cinnamon Twists image

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories     Brunch     Snacks

Time 40m

Yield 4 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

3-INGREDIENT CINNAMON-SUGAR TWISTS



3-Ingredient Cinnamon-Sugar Twists image

These buttery, flaky twists have a crispy, warmly spiced glaze.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Cinnamon     Phyllo/Puff Pastry Dough     Dessert     snack     Bread     Bake

Yield Makes 12-18 twists

Number Of Ingredients 4

1 cup sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
14-17 ounces frozen puff pastry, thawed

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
  • Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
  • Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
  • Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

CINNAMON TWISTS



Cinnamon Twists image

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

1 cup sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

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 TWISTS



Cinnamon Twists image

You will find these in my freezer at almost any given time (since I like cinnamon as some people like chocolate). They are a favorite and these treats will always be on my dainty tray. I have been making these for many years

Provided by Dotty2

Categories     Dessert

Time 1h5m

Yield 80 pieces

Number Of Ingredients 7

5 cups flour
2 cups butter
2 teaspoons baking powder
2 eggs
1 cup milk
2 cups white sugar
8 teaspoons cinnamon

Steps:

  • Mix flour, butter (or marg), and baking powder like a pie crust.
  • Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
  • Mix well.
  • Divide into 10 balls.
  • Combine the sugar and cinnamon.
  • Sprinkle some sugar/cinnamon mixture on counter.
  • Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
  • Cut into 8 wedges.
  • Roll up each wedge starting at the wide end.
  • Place on an ungreased cookie sheet.
  • Repeat with the remaining balls of dough.
  • Bake at 375°F for 20 minutes.
  • Note: Each wedge will be about 1 1/2" at the wide end.
  • You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
  • Prep time will vary.

Nutrition Facts : Calories 92.9, Fat 4.9, SaturatedFat 3, Cholesterol 17.9, Sodium 45.2, Carbohydrate 11.3, Fiber 0.3, Sugar 5, Protein 1.1

CINNAMON DOUGHNUT TWISTS



Cinnamon Doughnut Twists image

These melt-in-the-mouth, glazed goodies were adapted from a South African recipe. I make them at Christmastime, and they never last long.

Provided by Taste of Home

Time 1h15m

Yield 6 dozen.

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/3 cup packed brown sugar
1 teaspoon sugar
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs, lightly beaten
2 teaspoons grated orange zest
5 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
1-1/2 cups sugar
1 cup water
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange zest and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2x6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares. , Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels. , In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath.

Nutrition Facts :

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