Swedish Cinnamon Twists
|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|
|Baking soda||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Packed brown sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Confectioners sugar||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Hot water||1 Tablespoon|
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.