Cinnamon Twists

Submitted By: Christine Palmer


  • 1 (1/4-ounce) package dry yeast
  • 3/4 cup warm water (110° to 115°), divided
  • 4 to 4 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup warm milk (110° to 115°)
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • Filling:
  • 1/4 cup butter or margarine, melted
  • 1/2 cup brown sugar, packed
  • 4 teaspoons ground cinnamon
  • Instructions

    In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups flour, sugar, salt, milk, butter, egg, and remaining water. Beat on medium speed for two minutes. Stir in enough remaining flour to form a soft dough.

    Turn onto a floured board; knead for about six to eight minutes or until smooth and elastic. Place in a greased bowl. Turn once to grease top. Cover and let rise in a warm place for about one hour or until doubled. Punch down.

    Roll into a 16x12-inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over dough. Let dough rest for 6 minutes.

    Cut lengthwise into three 16x4-inch strips. Cut each strip into 16 4x1-inch pieces. Twist and place on greased baking sheet. Cover and let rise for about 30 minutes or until doubled. Bake at 350° for 15 minutes or until golden. Yields four dozen twists.