CRISPY CINNAMON TWIST RECIPE RECIPES

Steps:

• In a small bowl, dissolve 1 tablespoon sugar in warm water. Add yeast; let stand for 5 minutes. In a large bowl, combine flour and salt. Cut in butter and shortening until crumbly., Combine the sour cream, eggs and vanilla; stir into flour mixture. Stir in yeast mixture until well blended (do not knead). Divide dough into four sections. Wrap each section in plastic; refrigerate for at least 2 hours., Combine cinnamon and remaining sugar; sprinkle 3-4 tablespoons on a work surface. Place one portion of the dough on cinnamon-sugar. Roll out to a 9x6-in. rectangle., Sprinkle center third of dough with 1 tablespoon cinnamon-sugar. Fold one unsugared section over center. Sprinkle top of dough with 1 tablespoon cinnamon-sugar., Bring remaining section of dough over cinnamon sugar and sprinkle with 1 tablespoon cinnamon sugar. Roll dough into a 12x8-in. rectangle. Cut into twelve 1-in. strips. Twist each strip several times. Repeat with the remaining dough., Place strips on ungreased baking sheets. Bake at 350° for 15-20 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining 1/2 cup water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.