Cinnamon Twists
Recipe type: Dessert
Serves: 5 dozen
  • ¾ cup warm water
  • 3 packages active dry yeast
  • 2 ¼ cups lukewarm milk
  • ¾ cup sugar
  • 3 tsp salt
  • 3 eggs, well-beaten
  • ¾ cup softened shortening
  • 10 ½ - 11 cups flour
  • 2 sticks butter or margarine, melted
  • 2 cups sugar
  • 8 tsp cinnamon
  • ICING Mix:
  • 3 cups powdered sugar
  • 3 Tbsp milk
  • 1 ½ tsp vanilla
  1. DOUGH:
  2. In a small bowl, add warm water to yeast. Let sit for five minutes, then stir. In large bowl, mix milk, sugar and salt. Add yeast. Stir in eggs and shortening. Mix in flour. Knead 5 minutes (until smooth). Work in flour as needed. When flour is incorporated, put into large completely greased bowl. Turn over so top side is greased also. Cover with plastic wrap and let rise in warm place until double (about 1 ½ hours). Punch down and turn over. Let rise again until almost doubled (about 30 minutes).
  4. Roll ¼ of dough into rectangle. Brush middle third or rectangle with butter/cinnamon sugar mixture. Fold one side over, press down and brush with additional butter/cinnamon sugar. Fold over again. Cut into ½ inch slices. Twist each slice into a figure 8 and place on greased cookie sheet. Repeat with other sections of dough. Let rise until double (30 minutes). Bake at 375 degrees until lightly browned (about 7 minutes). Drizzle with icing.
  5. ICING Mix:
  6. Iced twists can be placed on cookie sheet and flash frozen (put in freezer uncovered for 30 minutes or until firm and icing is no longer sticky). Remove from freezer and bag in large ziploc bags. Refreeze.
  7. Makes about 5 dozen.
Recipe by mamanomnom at