Quick & Easy Bread Series: Cinnamon Twists

Mrs. Fields Secrets Cinnamon Twists
If there’s one thing that intimidates people when it comes to baking, it’s breads. For the next few weeks, I’ll be sharing a few of my favorite no-skill-required, quick and easy bread recipes. No kneading anything by hand, no punching dough and no slaving for hours in the kitchen. If you can read, you can make these recipes.

Today we’ll start with my cinnamon twists. They are luscious, ooey-gooey sweet, and so delicious. Plus, I like how they make a beautiful herringbone pattern in the dish. And unlike traditional cinnamon roll recipes, these can be made start-to-finish in less than an hour. You have an hour for cinnamon twists, don’t you? Let’s get started.

Cinnamon Twists

for dough:
2 1/2 teaspoons yeast
3 tablespoons brown sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups bread flour

for filling:
1/3 cup butter
1/2 cup brown sugar
3 tablespoons cinnamon
1/2 teaspoon cardamom

for icing:
1 cup powdered sugar
1 teaspoon vanilla or vanilla bean paste
1 tablespoon milk

Directions
Begin by preparing the dough. In a large mixing bowl, stir yeast and brown sugar, then pour warm water on top and allow to sit for about five minutes until foamy on top. With a dough hook, mix in salt, oil, and flour and knead until dough is smooth and elastic, about 3 minutes. On a floured surface, roll dough out into a large rectangle, about 10 x 15 inches. Next, prepare the filling by melting the butter in a microwave-safe bowl. Stir in brown sugar, cinnamon, and cardamom to form a grainy paste. Spread the filling evenly over the rectangle of dough. Using a pizza cutter, cut 12 even strips into the dough. Prepare a 9×13 baking dish with non-stick spray or butter. Remove each strip one by one, folding it in half lengthwise and giving it a gentle stretch. Holding onto each end, twist it a few times and place it in the baking dish. Repeat with remaining strips, then cover dish with plastic wrap and allow to rise for 20 minutes. Preheat oven to 375 degrees, then bake for 10-15, or until golden brown on top. When cinnamon twists are removed from the oven, begin making the icing by stirring together powdered sugar, vanilla, and milk. Drizzle over warm cinnamon twists and serve warm.

HINT: Prefer more icing? Double the icing recipe for a thick, ooey-gooey drizzle!

HINT: Substitute filling for orange marmalade for an orange roll-taste. For extra orange flavor, substitute fresh orange juice instead of milk in the icing.

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2 responses to “Quick & Easy Bread Series: Cinnamon Twists

  1. Pingback: Quick & Easy Bread Series: Buttery Herb Breadsticks | Mrs. Fields Secrets

  2. Pingback: Quick & Easy Bread Series: Artisan Hubcap Bread | Mrs. Fields Secrets

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