Monday, September 5, 2011

Cinnamon Twists

I had a request for these, from a long time ago - months ago actually - and I'm finally getting to it.  This one does take all day.  It's a lot of waiting for the dough to rise, rolling it out and having it rise again.  But let me tell you  - so worth it.  Very tasty and fun to make.  If you are a fan of cinnamon then you must try these.

delicious glazed goodness
Once the dough was proofed and ready to roll out I got excited.  I love making things for the first time and seeing how they turn out.  I roll it out to a pretty big rectangle and butter the crap out of it (make sure you go right up to the edge - there's no folding edges over in this one).  Once buttered up, time to sprinkle it with cinnamon and brown sugar.

clearly I didn't go to the edges
Let it rest for 6 minutes and then cut it up.  At this point you can make them large or small twists, the decision is yours.  I made small ones (and how the recipe called for it to be cut).  And clearly I can't cut in a straight line (but we already know this fact) since I ended up with some that are big and some that are really small.

all cut up and ready to twist
Now comes the fun part of twisting them.  Once you twist them all - time to let them proof again.  Once they have doubled in size - time to bake! :)

fresh out of the oven
Your house will smell amazing while these are baking.  And you also have the choice to glaze them or leave them naked - delicious either way.  I went for the glazed route since that's what had been requested.  So once cooled, i glazed them all and let them set. 

These are great for breakfast, or for a snack at any time :)  But make sure you set aside a good part of your day to make these - it does take a lot of time, but totally worth it.

Cinnamon Twists
1 package active dry yeast
3/4 cup warm water, divided
4-4 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 tsps salt
1/2 cup warm milk
1/4 cup butter, softened
1 egg

1/4 cup butter, melted
1/2 cup packed brown sugar
4 tsps cinnamon

3 cups confectioners sugar
5-6 tbsps milk

  1. In a large bowl, dissolve yeast in 1/4 cup warm water.  Let yeast activate.  Add 2 cups flour, sugar, salt, milk, butter, egg, and remaining water.  Beat on medium speed for minutes.  Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; 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.
  3. Punch down dough.  Roll into a 16"x12" rectangle.  Brush with butter.  Combine brown sugar and cinnamon; sprinkle over butter.  Let dough rest for 6 minutes.  Cut lengthwise into three 16"x4" strips.  Cut each strip into sixteen 4"x1" pieces.  Twist and place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350 degrees or until golden brown.  Let cool completely and glaze if desired.
  5. Glaze:  Mix together confectioners sugar and milk until smooth.  Dip top of each twist in glaze and place on cooling rack to set. 

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