Recipe by KCShell
I love cinnamon twists but most recipes call for crescent rolls - which I never have on hand. This uses quick-rising yeast and has a 15 - 20 minute rise time. This should work for you if you want something quick! From: Homemade for the Holidays by Molly Williams, Lyons-Decatur Northeast School, Lyons, NE.
Top Review by zaar mate
These have a nice flavor. I baked mine the recommended time, which was probably a bit too long even though they were a nice golden brown. They came out a tad dry, but this didn't stop us from eating them ;-). I didn't quite understand the folding directions, so I just folded each square in half and then cut and twisted per instructions. I found the dough a little stiff to roll out, but was fine once baked. These were easy and I will definitely try them again and just not bake as long in hopes they will be a little more moist. Thanks for sharing.
- 3 3⁄4 cups flour
- 1 tablespoon sugar
- 2 1⁄4 teaspoons dry quick-rising yeast (one envelope)
- 1 teaspoon salt
- 2⁄3 cup hot water (125 to 130 degrees)
- 1⁄4 cup margarine, softened
- 2 eggs, room temperature
- 3 tablespoons melted margarine
- 2⁄3 cup sugar
- 1 teaspoon cinnamon
Directions See How It's Made
- Mix 2 3/4 cups flour, 1 TBS sugar, yeast and salt in bowl.
- Stir in water and 1/4 cup margarine.
- Add eggs and enough remaining flour to make soft dough, mixing well.
- Knead on floured surface for 3 minutes.
- Divide dough into 2 portions.
- Roll each portion into 12x 12 inch square.
- Brush with melted margarine.
- Mix 2/3 cup sugar and cinnamon in a bowl.
- Sprinkle 3/4 of the mixture over dough squares.
- Fold remaining dough over center.
- Cut each into 12 strips.
- Twist strips and place on greased baking sheet.
- Let rise for 15 - 20 minutes.
- Bake at 400 degrees for 12 - 14 minutes or until golden brown.
- May glaze if desired.
- Preparation time is approximate which includes kneading and rising.