Swedish Cinnamon Twists Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Interest GroupClassic
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Buttermilk | 2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 6 Tablespoon | |
| Eggs | 2 | |
| Salt | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted (FILLING:) | |
| Packed brown sugar | 1 Cup (16 tbs) (FILLING:) | |
| Ground cinnamon | 1 Teaspoon (FILLING:) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (GLAZE:) | |
| Butter/Margarine | 1 Tablespoon, melted (GLAZE:) | |
| Hot water | 1 Tablespoon (GLAZE:) |
Directions
In a mixing bowl, dissolve yeast in warm water.
Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well.
Stir in flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each into a 16-in x 9-in rectangle; brush with butter.
Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in x 4-1/2-in rectangle; pinch edges to seal.
Cut into 4-1/2-in x 1 -in strips; twist each strip two or three times.
Place 2 in apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown.
Remove from pans to wire racks to cool.
Combine glaze ingredients; spoon over warm twists.
Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well.
Stir in flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each into a 16-in x 9-in rectangle; brush with butter.
Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in x 4-1/2-in rectangle; pinch edges to seal.
Cut into 4-1/2-in x 1 -in strips; twist each strip two or three times.
Place 2 in apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown.
Remove from pans to wire racks to cool.
Combine glaze ingredients; spoon over warm twists.
Chef
