Holiday Baking #20: Cinnamon Twists

As promised earlier today, here's the recipe for Cinnamon Twists--a quicker and easier version of cinnamon rolls, but every bit as well-loved!  I'll make up the dough on Christmas Eve, cover and refrigerate, and pull it out to dip and twist on Christmas morning.  My family loves these and since they're not too hard to make, they're also great for brunch or breakfast for a big group.  And if you're looking for something even easier for Christmas morning, but just as delicious, then try Mom's Streusel Topped Breakfast Cake.--another favorite at our house!

 Click here for printable recipe. 

The ingredients:

CINNAMON TWISTS
1-1/2 cups hot water  (~115° F)
1 Tbs. sugar
1 tsp. salt
1 Tbs. butter, cut into pieces
1 egg
4 cups all-purpose flour
1 Tbs. yeast
Melted butter
Cinnamon-sugar mixture (1/2 cup sugar + 1 Tbs. cinnamon)

BUTTER GLAZE:
1/2 cup butter, melted
4 cups powdered sugar
1 tsp. vanilla
2-3 Tbs. milk

Directions:
FOR CINNAMON TWISTS: In a large bowl, add hot water, egg, 1 cup flour, sugar, butter, then yeast. 

Mix for 2-3 minutes, then add remaining flour.  Knead for about 8-10 minutes.

Divide dough into 2 roughly equal portions. 

Pat dough (since it's a soft dough, I found I didn't need a rolling pin) to about 1/4-inch thickness in a rectangular shape. 

With a pizza cutter, cut dough down the middle then into strips (about 1-1/2-inches wide).

Roll in melted butter,

 

then in cinnamon-sugar mixture,

 

place in pan.   (They're quite stretchy, so I stretched them out and twisted them like this...) 

 

 

 

Allow to rise in a warm place for 20 minutes.  Bake at 400° for 10-12 minutes or until very lightly golden brown.

FOR BUTTER GLAZE:  While twists are baking, in a large bowl, beat all ingredients together until smooth and a good drizzling consistency.

 

Drizzle over hot cinnamon twists.  Remove from pan immediately after drizzling. 

Makes about 40 twists.  Enjoy! 

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Come back every day through December for a new holiday goody recipe! 
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