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Swedish Cinnamon Twists Mix Recipe

List of Ingredients



1 pkg active dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk (or make your own)
1/4 teaspoon baking soda
1/2 cup butter or margarine, melted
2 eggs, beaten
4 - 5 cups Hot Roll Mix
3 tablespoons butter or margarine, melted


Cinnamon Filling


1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts


Powdered Sugar Glaze

1 1/2 cups sifted powdered sugar
1/2 tablespoon butter or margarine, melted
2 tablespoons hot water

In a small bowl dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan. Buttermilk should curdle. In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter or margarine. Add eggs.

When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups hot roll mix until the soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes, until smooth and elastic. Add additional hot roll mix if necessary to make a soft, but not too sticky dough.

Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare cinnamon filling by combining all three ingredients in a small bowl.

Punch down dough. Roll out to a 12" X 20" rectangle. Brush dough with 3 tablespoons melted butter or margarine. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4 inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 min.

Preheat oven to 375°F (190°C). Bake 10-12 min, until golden brown. Prepare Powdered Sugar Glaze by combining all ingredients until smooth and brush on while rolls are still warm.

Yield: 24 twists



Recipe