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
Yield 80 pieces
Number Of Ingredients 7
- 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
- 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 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
Yield 64 servings
Number Of Ingredients 10
- 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.
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
Yield Makes 16-18
Number Of Ingredients 11
- 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
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
Yield 4 dozen.
Number Of Ingredients 12
- 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.
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