Swedish Cinnamon Twists
This recipe was given to us by a neighor while we were living at Brigham Young University. Donuts don't get any better than this! This is time cosuming - however - the end result is worth the wait.
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READY IN: 3hrs
SERVES: 10-12
YIELD: 10-12 rolls
UNITS: US
INGREDIENTS
Nutrition- 1cup buttermilk
- 1
- 1⁄4teaspoon baking soda
- 1tablespoon yeast
- 6
- 1⁄4cup hot water
- 2
- 1teaspoon salt
- 1⁄4cup powdered milk
- 4cups flour
Filling
- 1⁄2cup brown sugar
- 1⁄2teaspoon cinnamon
- 1⁄2cup chopped nuts
Glaze
- 1 1⁄2cups powdered sugar
- 1tablespoon melted butter
- 1 -2
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DIRECTIONS
- Boil buttermilk until curdled. Cut up 1/2 cup butter and add to buttermilk. Stir to melt butter. Add baking soda. Set aside to cool.
- In large mixing bowl - mix yeast, 1 TBSP sugar and water. Let rest 10 minutes.
- Add buttermilk and eggs. Blend in remaining sugar, salt and dry milk.
- Add flour and mix well. Add up to 1 cup more flour to make a soft, but not sticky dough.
- Let rise to double, about 1 hour.
- Combine filling ingredients. Set aside.
- Melt remaining 1/2 cup butter.
- Roll all the dough out into a rectangle and brush with melted butter.
- Spread filling on half of the dough. Fold the uncovered half over the filling and seal edges.
- Cut into strips, twist two times and place on greased cookie sheets.
- Let rise until double (1 hour approximately.).
- Bake at 375 degrees for 10-12 minutes.
- While rolls are baking - mix glaze ingredients.
- Top warm rolls with glaze.
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