• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Cinnamon Twists

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 Carton (8 oz.) dairy sour
  • -cream
  • 3 tb Granulated sugar
  • 1 pk Active dry yeast
  • 1/2 ts Salt
  • 1/8 ts Baking soda
  • 1 lg Egg
  • 2 tb Shortneing; softened
  • -margarine or butter
  • 3 c All purpose flour
  • 1/3 c Packed brown sugar
  • 1 ts Ground cinnamon
  • 2 tb Margarine or butter; melted


Preheat the oven to 375. Lightly grease 2 baking sheets. Set aside.

In a small saucepan, heat and stir the sour cream just until warm. (Do not
boil.) Remove from heat; transfer to a large mixing bowl and stir in the
granulated sugar, yeast, salt, and baking soda until they are dissolved.

Using a wooden spoon, stir in the egg; the 2 tablespoons shortening,
softened margarine or butter; and as much of the flour as you can.

Turn the dough out onto a floured surface and knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
eleastic (6 to 8 minutes total). Cover and let rest for 10 minutes.

In a small bowl, stir together the brown sugar and the cinnamon. Set aside.

On a lightly floured surface, roll out the dough to a 24x6 inch rectangle.
Brush the dough with the 2 tablespoons melted margarine or butter and
sprinkle the brown sugar cinnamon mixture over half of the dough
(lengthwisea 24x3 inch area). Fold the area of plain dough over the brown
sugar cinnamon mixture. Cut into twenty four 1 inch wide strips.

One at a time, hold the strips at both ends and twist in opposite
directions. Place the twists on the prepared baking sheets, 2 inches apart,
pressing both ends down. Cover and let the twists rise until almost doubled
in size (45-60 minutes).

Bake in the 375 oven for 12 to 15 minutes or until lightly browned. Serve

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