Best Swedish Cinnamon Twists Recipes

SWEDISH CINNAMON TWISTS

Steps:

• 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. , 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. , 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. , 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. , 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.

SWEDISH CINNAMON TWISTS

Steps:

• In a small bowl, dissolve yeast and sugar in warm water. Set aside. bring buttermilk to a boil in a small saucepan; buttermilk should curdle. In a large bowl, combine buttermilk, baking soda, and 1/2 cup melted butter. Add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until a soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional mix if need to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Punch down dough and roll out to a 12x20 inch rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle cinnamon filling lengthwise over half of dough to within 1/2 in of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4 inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 minutes. Preheat oven to 375 deg. Bake 10-12 minutes, until golden brown. Brush on Powdered Sugar Glaze while rolls are still warm. Makes about 24 twists.

SWEDISH CINNAMON TWISTS

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.