Cinnamon Yogurt Twists Recipes

CINNAMON YOGURT TWISTS

Steps:

• In a large bowl, combine the yeast, salt and 2-1/2 cups flour. In a small saucepan, heat the butter, yogurt and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes., Add the eggs, vanilla and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a stiff dough. Do not knead. Cover and refrigerate for 2 hours or overnight., Combine sugar and cinnamon; set aside. Punch dough down. On a lightly floured surface, roll dough into a 12x9 in. rectangle. Sprinkle 3 tablespoons cinnamon sugar over dough; fold into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding three more times., Roll into a 12x6-in rectangle. Cut into twenty-four 1/2-in.-wide strips; twist. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 14-18 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

CINNAMON TWISTS

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.

CINNAMON TWISTS

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.

CINNAMON TWISTS

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.

CINNAMON TWISTS

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.

QUICK CINNAMON TWISTS

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.