3 Ingredient Cinnamon Sugar Twists Recipes

EASY CINNAMON TWISTS

Steps:

• For the dough, beat the butter and cream cheese together in a large bowl until smooth. Beat in the sugar, then add the flour and stir until well combined. Shape the dough into 2 discs, wrap in plastic wrap and chill for at least 2 hours, until firm.
• To assemble, preheat the oven to 375 ºF (190 ºC) and line 1 to 2 baking trays with parchment paper.
• Stir the sugar, lemon zest and cinnamon together in a small dish.
• Roll out the first disc of dough on a lightly floured work surface to a rectangle about 10-x-15-inches (25-x-36 cm) and ¼-inch (12 mm) thick. Trim the edges and then brush it with the melted butter and sprinkle generously with the cinnamon sugar. Sprinkle half of the raisins on half of the dough (10-x-7.5 inches/12-x-18 cm) and fold the half without raisins over this to cover and press gently (the dough will not seal). Cut this into 8 strips and give each a few twist before placing onto the baking trays, leaving space between them (don't worry if a few raisins fall out). Repeat this with the second piece of dough.
• Brush the twists with a little egg wash and sprinkle with remaining cinnamon sugar, if any is left. Bake the twists for about 20 minutes, until golden brown. Cool the twists on the baking trays.
• The twists will keep up to 3 days in an airtight container.

3-INGREDIENT CINNAMON-SUGAR TWISTS

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
• Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
• Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
• Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

CINNAMON TWISTS

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 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.