The COOK and the BAKER

Seasonal recipe blog from our farm kitchen to yours. Family meals, appetizers, breads, and desserts sprinkled with a touch of culinary exploration from around the world.

Cinnamon Twists

Okay, let’s all just admit it. Food is good. Sometimes it’s too good. Problem is, when it becomes too good, we eat too much. Today’s recipe will fix all your problems. No, it’s not just good; it’s AMAZING. Secondly, the recipe makes around 45 twists. Put those two things together and you get a cure! Perfect! Now you can eat too much AND still have leftovers. It’s brilliantly scary.

Anyway, you gotta admit the smell of fresh pastries out of the oven is overwhelmingly wonderful. You also gotta admit that making them smells just as good! Today we’re featuring a tasty pastry snack. As I mentioned, the great part about this recipe is that it makes plenty of twists.

To make these wonderful pastries you’re going to need quite a few ingredients. As always, the full recipe is at the bottom of the post, so feel free to skip the photos and get straight to the cooking!




Time to make the dough. Add yeast into a mixing bowl.

Heat water until 110-115ºF –so it’s hot enough for the yeast to wake up.

Add water to the yeast. Wait for the yeast to begin bubbling and then pour in 1/2 cup milk (already heated to around the same temperature as the water.) In the bowl, combine the rest of the ingredients: 1 egg, butter, salt, and sugar.

Now it’s time to add the flour. You’re going to need A LOT of it. Start up the Kitchen Aid and slowly add about 4 1/2 cups flour.



Perfect! Once the dough is finished, let rise in a large bowl. Cover with plastic wrap or damp cloth. I suggest plastic wrap; I found the cloth doesn’t work as well.


Time to prepare your cooking surface for the dough so it doesn’t stick! Usually spreading a little flour on the surface works just fine.

Okay! It’s time to start making this wonderful treat.

Roll the dough out into a 16×12″ rectangle.


Perfect! Now it’s time to add the yummy filling.

Brush the dough with 1/4 cup melted butter.


Now to add the dry filling.

Combine 1/2 cup brown sugar and 4 teaspoons cinnamon into a small mixing bowl.

Mix well and break up chunks. Mmmm.. It’s smellin’ good!

Sprinkle the butter-coated dough with the cinnamon sugar. Let rest 6 minutes.

Cut into 16×4″ strips.

Then cut into 4×1″ strips. (approx. 16 per section.)

Twist and place on greased cooking sheets.




Cover with plastic wrap and let rise again until size doubles. (~30 minutes.) Preheat oven to 350º. Bake for 15 minutes.

Grab a glass of milk and enjoy this super tasty treat. It’s SO. GOOD. Be careful; the family will make them disappear very quickly!





Cinnamon Twists (makes approx. 48 twists)

Ingredients

  • 1 pkg yeast (2 1/4 teaspoons)
  • 3/4 cup warm water (110-115ºF)
  • 4 1/2 cup flour
  • 1/4 cup sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup warm milk (110-115ºF)
  • 1/4 cup softened butter
  • 1 egg

Filling

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 4 teaspoons cinnamon

Directions

1. To make dough, add yeast into large mixing bowl or Kitchen Aid. Heat milk and water to 100-115ºF. Add water to bowl. Allow yeast to start bubbling. Add milk, egg, butter, sugar, and salt. Slowly add flour and mix. Remove dough once finished mixing and place in new bowl. Cover and allow to rise.

2. Roll out dough into a 16×12″ rectangle.

3. Brush dough with melted butter.

4. Mix brown sugar and cinnamon in small bowl.

5. Sprinkle the butter-coated dough with the cinnamon sugar. Let dough rest 6 minutes.

6. Cut into 16×4″ strips.

7. Cut again into 4×1″ strips. (16/section.)

8. Twist and place on greased cooking sheets. Cover, and let rise until size has doubled. (~30 minutes.)

9. Preheat oven to 350º.

10. Bake at 350º for 15 minutes.

Serve and enjoy!

Cheers,
Ben

no comments
Add a comment...

Your email is never published or shared. Required fields are marked *

Menu