Cinnamon Twist Recipes

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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 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.

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 :

CINNAMON TWISTS



Cinnamon twists image

Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it

Provided by Liberty Mendez

Categories     Afternoon tea, Breakfast, Brunch, Treat

Time 1h

Yield Makes 16-18

Number Of Ingredients 11

275g whole milk
40g unsalted butter , cubed
500g strong white flour , plus extra for dusting
7g dried active yeast
50g caster sugar
1 small egg , plus 1 egg, beaten, for glazing
75g butter , melted
150g caster sugar
3 tsp ground cinnamon
50g caster sugar
1 tsp ground cinnamon

Steps:

  • Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
  • Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
  • Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
  • To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
  • Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
  • Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
  • Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
  • For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.

Nutrition Facts : Calories 221 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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

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