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Cinnamon Twists Recipe

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This recipe for Cinnamon Twists, by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Shaw


1/2 c. water (app. 50C or 120F)
2 pkg. (2 T) yeast
1 1/2 c. soured cream (put 1 1/2 T. vinegar into measuring cup before pouring in the cream - this sours it)
6 T. sugar
1/2 tsp. baking soda
1/2 tsp. salt (more salt is added to this recipe to keep the yeast from rising too high)
2 eggs
4 T. vegetable oil
approx. 6 c. flour

Glaze: (if desired)

1 c. icing sugar
1 T. milk
1/2 tsp. vanilla

Mix together as you would for bread. Knead and roll out as for cinnamon rolls. Spread approx. 2 T. margarine. on dough and sprinkle with sugar and cinnamon. Roll up jelly roll style. Cut (with thread) into buns. Place on greased cookie sheets. Let rise for an hour. Bake in 350F oven for 10-15 min. Remove from pans and cool on waxed paper. Glaze cooled buns, if desired.




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