Cinnamon Twists Recipes

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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

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 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

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

CAMPFIRE CINNAMON TWISTS



Campfire Cinnamon Twists image

Cinnamon rolls get the toasty treatment when wrapped around skewers and warmed over a fire. Brush with butter, then sprinkle with sugar and spice. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 4

1/4 cup sugar
2 teaspoons ground cinnamon
1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
2 tablespoons butter, melted

Steps:

  • Mix sugar and cinnamon. Remove icing from cinnamon rolls; transfer to a resealable plastic bag for drizzling., Separate rolls; cut each in half. Roll halves into 6-in. ropes. Wrap each rope tightly around a long metal skewer, beginning 1/2 in. from pointed end; pinch each end to secure., Cook rolls over a hot campfire until golden brown, about 5 minutes, turning occasionally. Brush with butter; sprinkle with sugar mixture. Cut a small hole in 1 corner of icing bag. Drizzle icing over twists.

Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

QUICK CINNAMON TWISTS



Quick Cinnamon Twists image

I love cinnamon twists but most recipes call for crescent rolls - which I never have on hand. This uses quick-rising yeast and has a 15 - 20 minute rise time. This should work for you if you want something quick! From: Homemade for the Holidays by Molly Williams, Lyons-Decatur Northeast School, Lyons, NE.

Provided by KCShell

Categories     Breads

Time 47m

Yield 24 serving(s)

Number Of Ingredients 10

3 3/4 cups flour
1 tablespoon sugar
2 1/4 teaspoons dry quick-rising yeast (one envelope)
1 teaspoon salt
2/3 cup hot water (125 to 130 degrees)
1/4 cup margarine, softened
2 eggs, room temperature
3 tablespoons melted margarine
2/3 cup sugar
1 teaspoon cinnamon

Steps:

  • Mix 2 3/4 cups flour, 1 TBS sugar, yeast and salt in bowl.
  • Stir in water and 1/4 cup margarine.
  • Add eggs and enough remaining flour to make soft dough, mixing well.
  • Knead on floured surface for 3 minutes.
  • Divide dough into 2 portions.
  • Roll each portion into 12x 12 inch square.
  • Brush with melted margarine.
  • Mix 2/3 cup sugar and cinnamon in a bowl.
  • Sprinkle 3/4 of the mixture over dough squares.
  • Fold remaining dough over center.
  • Cut each into 12 strips.
  • Twist strips and place on greased baking sheet.
  • Let rise for 15 - 20 minutes.
  • Bake at 400 degrees for 12 - 14 minutes or until golden brown.
  • May glaze if desired.
  • Preparation time is approximate which includes kneading and rising.

Nutrition Facts : Calories 131.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 17.6, Sodium 142.2, Carbohydrate 21.3, Fiber 0.7, Sugar 6.2, Protein 2.7

CINNAMON TWISTS



Cinnamon Twists image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 48 twists

Number Of Ingredients 9

1 cup warm water (about 100 degrees F)
1 1/4-ounce packet active dry yeast
3 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into pieces
Vegetable oil, for the bowl
3/4 cup red sanding sugar
2 1/2 teaspoons ground cinnamon

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.)

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