"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cinnamon Twists Recipe

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This recipe for Cinnamon Twists, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lily Zarli
Added: Wednesday, July 29, 2009


8 c. - Flour, UNSIFTED
1 lb. - Margarine
2 - Eggs
1 c. - Milk
2 tsp. - White Vinegar
1 pkg. - Yeast
2 tsp. - Lemon Extract
1/2 tsp. - Salt
1/2 c. - Lukewarm water

Put flour and salt in VERY LARGE bowl. Cut
in margarine w/pastry blender. Dissolve yeast in
water. Add w/rest of ingredients to flour. Mix w/
fingers (definitely messy!!) Soft dough - yellow.
Transfer to large pan (I use my spaghetti pan) -
cover w/ cloth and tight lid. Let rise for 3 hours.
(You can heat oven to 200, turn it off and put the
pan in).
Divide the risen dough in 3 sections. Roll one
section out in rectangle, about cookie sheet size,
on sugar-sprinkled counter. (not too thick or thin-
1/4") Sprinkle w/sugar and cinnamon - fold in half
the long way. Sprinkle w/sugar and cinnamon -
fold in half again.. Sprinkle again. Start at one end and cut 1" strips. Twist each strip twice - place on
ungreased baking sheet. Bake @375 for 25 min.
(WATCH - they can burn quickly!) Remove from
pan immediately

Number Of Servings:
Number Of Servings:
makes a lot
Personal Notes:
Personal Notes:
Recipe was given to me from my best friend at
Mt. Pleasant Hi Sch - Dora Anjoorian. Kind of
messy to make but definitely worth it. If you're
a Swede they go great w/KAFFE MED DOPP.
Check w/Kris for the translation!!




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