Cinnamon Roll Twists

You know the book "The Five Love Languages?" I think the author ought to consider adding an additional language.  Food.  I feel loved when I am brought food, but more than that, I show my love through making food.  When I want someone to know I care about them, I make them food.

I made these as a birthday gift for a friend a few weeks ago, and they were so much fun to make.  They look way prettier than a normal cinnamon roll, so the recipient feels extra special when you show up on their doorstep with these beauties.  Also, you feel totally awesome when you pull them out of the oven, and they are all knotted and cinnamon-y.  Making them is really gratifying.

They would make a fabulous holiday breakfast or a delicious Christmas Eve treat (dip them in hot chocolate!!!). The cinnamon smell coming out of the oven will make your house smell divine and really get you into the holiday spirit :)

If you make them and post a photo, tag me on social media @measureandwhisk so I can see them!  Happy Baking!  

Cinnamon Roll Twists:

1 cup warm water

2 tsp active dry yeast

sprinkle of sugar

3/4 tsp salt

1/6 cup sugar

1 large egg

1 tsp vanilla extract

2 Tbs butter, melted

3-4 cups flour

Filling:

3 Tbs butter, melted

1/3 cup brown sugar

1 tsp cinnamon

Glaze: 

2 Tbs butter, melted

1/2 cup powdered sugar

1/4 tsp vanilla extract

1 Tbs hot water

In a large bowl, combine the active yeast, the water and the sprinkle of sugar.  Let it sit for 10 minutes, until your yeast is puffy.  Once the yeast is puffy, add the salt, sugar, egg, vanilla, butter and 2 cups of the flour and mix until a rough dough has formed.  Add 1/4 cup of flour at a time until the a nice soft dough has formed (as your dough takes shape, you may need to reduce the amount of flour you are adding to 1/8 cup or a tablespoon).  You want the dough to be soft, and just have passed the point of beings sticky.  If you add too much flour, you will get dry cinnamon rolls.

Put the dough in an oiled bowl, and cover with a damp towel.  Let it sit for 1 hour, until it has just about doubled in size.

While your dough is rising, combine the brown sugar and cinnamon in a small bowl to make your filling.  And melt your 3 tablespoons of butter.

Gently press the risen dough back down in the bowl, and set it on a clean, floured surface.  Cut the dough into 16 pieces.

Roll the pieces out, one at a time, into a 8-10" oval or rectangle.  spread it with butter, and sprinkle an even layer of brown sugar and cinnamon mixture over the top.  Next, slice two parallel slits into the dough, lengthwise.  Pick up the two short ends of the dough, and twist the dough like taffy, twisting the two ends in opposite directions, then tie the twist into a knot, The slits you cut in the dough should allow the cinnamon to show, but if they don't, peel the slits open a little so that you can see the cinnamon (For a slightly different technique with similar results, see this post here).

This recipe makes 16 rolls, so split the rolls into two cookie sheets, and let the first batch rise for 25 minutes or so, while you roll out the second batch.  While you are rolling out the second batch, preheat your oven to 350°F.

Bake the first batch for 20-25 minutes, until the tops are slightly golden.  Try really hard not to over bake these, because they do have the potential to dry out.  Once they are out of the oven, bake the second batch.

While the second batch is in the oven, make your glaze by combining the melted butter, powdered sugar and vanilla in a small bowl.  Add the hot water to thin it out, then pour it over the top of your warm cinnamon rolls.  ENJOY!

SaveSave
SaveSave