Cinnamon twists (toh)
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1/4 oz.) Active dry yeast |
| ¾ | cup | Warm water (110 to 115 deg), |
| ;divided | ||
| 4 | cups | (to 4-1/2) All-purpose flour |
| ¼ | cup | Sugar |
| ¼ | cup | Butter or margarine, melted |
| ½ | cup | Packed brown sugar |
| 1½ | teaspoon | Salt |
| ½ | cup | Warm milk (110 to 115 deg) |
| ¼ | cup | Butter or margarine, |
| ;softened | ||
| 1 | each | Egg |
| 4 | teaspoons | Ground cinnamon |
Directions
FILLING
In a large mixing bowl, dissolve yeast in ¼ cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed of electric mixer 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-inch x 12-inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-inch x 4-inch strips. Cut each strip into sixteen 4-inch x 1-inch pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F. for 15 minutes, or until golden.
From "Taste of Home" magazine, Collector's Edition (advertisement copy to entice new subscribers).
Typed for you by Iris Grayson
Submitted By PAT STOCKETT On 04-08-95