Cinnamon Twists / How to Instructions

This is a recipe for homemade Cinnamon Twists. They are quicker and easier to make than Cinnamon rolls. They are very tender and melt in your mouth.

Bring to a boil in large saucepan:

• 2 cups sour cream

Remove from heat.

Stir in:

• 1/4 cup butter (1/2 stick)
• 1/3 cup sugar
• 2 teaspoons salt 

Stir until sugar is dissolved and it has cooled to medium warm.
(adding the eggs will help with the cooling process)

Add when liquid is still slightly warm:

• 1 teaspoon soda
• 2 beaten eggs 
• 2 packages or 2 Tablespoons of yeast dissolved in 1/2 cup warm water and allowed to rise a little (or you can add 2 Tablespoons of instant active yeast - the kind that is meant to add to dry ingredients - when you add the flour).

Stir in approximately 6 cups of flour. This dough is meant to be quite soft. If you are using a mixer, don't knead very much as this will make them tough. The dough should stick together but will still be a little lumpy. (You can also stir with a wooden spoon and then turn out on heavily floured pastry cloth and finish kneading until a ball is formed)

Cover and let rise about 15 minutes then roll out on floured pastry cloth until a little more that 1/4 inch thick.

 


Brush 1/2 half of dough with melted butter then sprinkle this half with brown sugar and then cinnamon (add nuts if you like). Fold the other half over the top of buttered half. 

Cut into 1" X  6" strips. Twist each strip 2 times and then place on buttered baking sheet or stone pressing down ends of each strip to hold in place. 

Brush with melted butter and let rise for 15 - 20 minutes. Bake at 350 degrees for 20 - 25 minutes or until golden brown.  

Remove and let cool on rack. Frost with maple flavored frosting and top with nuts if desired. 

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