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Tuesday, July 28, 2015

Cinnamon Roll Bread Twists

These were so delicious and the great thing is they can be made the night before and popped in the oven the next morning!

Dough Ingredients:
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp Salt
Cinnamon Sugar Mixture:
5 tablespoons butter
⅓ cup sugar
2 teaspoons cinnamon
Cream Cheese Glaze: (I didn't do this glaze, I made my own)
4 ounce cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
¼ cup half and half
1 teaspoon vanilla
 
Mix warm water, sugar and yeast together.
Let that sit for 5 minutes.
Add flour and salt to the water, sugar, and yeast.
Mix this until smooth and let it raise for 10 minutes. (I used my kitchenaid mixer with the dough hook and it was so easy and worked great!)
Roll out the dough in a large square on a floured surface.
Brush the dough with the butter.
Combine the sugar and cinnamon in a small bowl.
Sprinkle on top of the melted butter.
Fold the dough in half.
Cut the dough into one inch strips.
A pizza cutter worked great for me!
Twist the one inch strips of dough and place on a cookie sheet.
Let that sit for another 10-15  minutes to raise. (At this point I put mine in the fridge so that I could bake the next morning)
Bake at 400 degrees for 17-20 minutes or until golden brown.
To make the cream cheese glaze, combine softened cream cheese, softened butter, powdered sugar, and vanilla.
Mix until combined and smooth.
Drizzle on top of the bread twists.
 
Raegan Mirick's photo.
 
Raegan Mirick's photo.
 

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