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Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 2 cups warm buttermilk (110 to 115 )

  4. 1/2 cup butter, softened

  5. 6 tablespoons sugar

  6. 2 eggs

  7. 2 teaspoons salt

  8. 1/2 teaspoon baking soda

  9. 7-1/2 cups all-purpose flour

  10. FILLING:

  11. 1/4 cup butter, melted

  12. 1 cup packed brown sugar

  13. 1 teaspoon ground cinnamon

  14. GLAZE:

  15. 1 cup confectioners' sugar

  16. 1 tablespoon butter, melted

  17. 1 tablespoon hot water

Instructions Jump to Ingredients ↑

  1. Swedish Cinnamon Twists Recipe photo by Taste of Home In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. 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.

  3. 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.

  4. 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.

  5. Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists. Yield: 2-1/2 to 3 dozen.

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