Cinnamon Twigs Recipes

CINNAMON TWISTS

Steps:

• Heat oven to 375°F.
• Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
• Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.

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.

CINNAMON TWIGS

Steps:

• Preheat oven to 200°C Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl.
• Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry, egg white and sugar mixture.
• Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool.

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.