"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cinnamon Twists Recipe

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This recipe for Cinnamon Twists, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Stone
Added: Sunday, October 1, 2006


1 package active dry yeast
4 to 4 1/2 c. flour
1 1/2 tsp. butter, softened
3/4 c warm water, divided
1/4 c. sugar
1/2 c. warm milk
1 egg

1/4 c. butter, melted
1/2 c brown sugar
4 tsp. ground cinnamon

In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups four, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir enough remaining flour to form a soft dough. Turn onto a floured board; knead unitl smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to greast top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Roll into a 16x12 inches rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4 inch strips. Cut each strip into sixteen 4x1 inch pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake 15 minutes at 350 or until golden. Yield: 4 dozen.




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