SWEDISH CINNAMON TWISTS

Swedish Cinnamon Twists image

Provided by Chef on the coast

Time 3h

Yield 10-12 rolls, 10-12 serving(s)

Number Of Ingredients 16

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1 cup buttermilk
1 cup butter, divided
1/4 teaspoon baking soda
1 tablespoon yeast
6 tablespoons sugar, divided
1/4 cup hot water
2 eggs
1 teaspoon salt
1/4 cup powdered milk
4 cups flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts
1 1/2 cups powdered sugar
1 tablespoon melted butter
1 -2 tablespoon hot water, more as needed

Steps:

Boil buttermilk until curdled. Cut up 1/2 cup butter and add to buttermilk. Stir to melt butter. Add baking soda. Set aside to cool.
In large mixing bowl - mix yeast, 1 TBSP sugar and water. Let rest 10 minutes.
Add buttermilk and eggs. Blend in remaining sugar, salt and dry milk.
Add flour and mix well. Add up to 1 cup more flour to make a soft, but not sticky dough.
Let rise to double, about 1 hour.
Combine filling ingredients. Set aside.
Melt remaining 1/2 cup butter.
Roll all the dough out into a rectangle and brush with melted butter.
Spread filling on half of the dough. Fold the uncovered half over the filling and seal edges.
Cut into strips, twist two times and place on greased cookie sheets.
Let rise until double (1 hour approximately.).
Bake at 375 degrees for 10-12 minutes.
While rolls are baking - mix glaze ingredients.
Top warm rolls with glaze.