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Swedish Cinnamon Twists

Holiday.Cook's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 packages, 1/4 ounce each)
  Warm water 1⁄2 Cup (8 tbs) (110 to 115 Degree F)
  Warm buttermilk 2 Cup (32 tbs) (110 to 115 Degree F)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Sugar 6 Tablespoon
  Eggs 2
  Salt 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
For filling
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Packed brown sugar 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon
For glaze
  Confectioners sugar 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon, melted
  Hot water 1 Tablespoon
Directions

In a mixing bowl, dissolve yeast in warm water.
Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well.
Stir in 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; spoon over warm twists.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Buttermilk
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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