Cinnamon Twists


These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. It's a good thing the recipe makes a big batch, because people can rarely eat just one. --Janet Mooberry, Peoria, Illinois

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
48 servings


  • 1 (.25 ounce) package active dry yeast

  • ¾ cup warm water (110 degrees to 115 degrees F), divided

  • 4 cups all-purpose flour

  • ¼ cup sugar

  • 1 ½ teaspoons salt

  • ½ cup warm milk (110 to 115 degrees F)

  • ¼ cup butter or margarine, softened

  • 1 egg


  • ¼ cup butter or margarine, melted

  • ½ cup packed brown sugar

  • 4 teaspoons ground cinnamon


  1. In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes. Stir in enough remaining 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 hour. Punch down. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in.x strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 15 minutes or until golden brown.