Breakfast

Cinnamon Twists

  • 1 package Yeast
  • 3/4 cup Water, lukewarm
  • 4 to 4-1/2 cups Flour, all-purpose
  • 1/4 cup Sugar
  • 1 1/2 teaspoons Salt
  • 1/2 cup Water, lukewarm
  • 1/4 cup Butter or margarine, softened
  • 1 Eggs
  • {blank} Filling:
  • 1/4 cup Butter or margarine, melted
  • 1/2 cup Brown sugar
  • 4 teaspoon Cinnamon

    • In a large mixing 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 for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; 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 1 hour. Punch down. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in. strips. Cuteach strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until double, about 30 minutes. Bake at 350° for 15 minutes or until golden. Yield: 4 dozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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