Title
Cinnamon Roll Twists
Recipe Type
Description
Warm delicious goodness fresh out of the oven!
Ingredients
Ingredients
Dough:
1 cup reduced-fat milk
¼ cup butter
3¼ cups all-purpose flour
¼ cup white granulated sugar
2¼ teaspoons instant-rise yeast
2 teaspoons ground cardamom
¾ teaspoons salt
Filling:
½ cup butter
½ cup packed light brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon vanilla extract
Topping:
1 large egg (whisked together with 1 tablespoon water)
Pearled sugar*
Directions
Directions
- Combine the milk and ¼ c. butter in a small saucepan. Heat over medium-low heat, stirring frequently to melt the butter, until the mixture reaches 110 F.
- Mix the dough. In a separate large mixing bowl, briefly whisk together the flour, sugar, yeast, ground cardamom and salt until combined. Add the warm milk mixture and stir until the dough begins to form. Turn the dough out onto a floured surface and knead for seven to 10 minutes, or until the dough is smooth and soft.
- First dough rise: Form the dough into a ball, place it in a greased bowl and cover with a damp towel or plastic wrap. Let the dough rise in a warm space for one hour, or until it has doubled in size.
- Mix the filling. Meanwhile, stir together the filling ingredients in a separate mixing bowl until evenly combined.
- Roll out the dough. Once the dough is ready to go, turn it out onto a large floured work surface. Use a rolling pin to roll the dough into a 22- by 15-inch rectangle. Carefully and evenly spread the filling mixture across the entire surface of the dough. Then fold the left third of the dough in toward the center, and fold the right third of the dough over that toward the center, like you’re folding a business letter. Gently run the rolling pin over the dough to press out any big bubbles. Then roll the dough out a bit more so that it forms a 15- by 8-inch rectangle.
- Using a pizza cutter, pastry cutter or a knife, slice the dough into even 1- by 8-inch-long strips. Take one strip and twist it several times, gently stretching it as you do so until it nearly doubles in length. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice, like a bandage. Then loop the rest of the dough perpendicularly around the dough so that it forms a knot, and tuck the loose end in at the bottom. Transfer the dough to a large parchment-covered baking sheet and repeat with the remaining dough strips.
- Second dough rise: Loosely cover the dough buns with a clean kitchen towel and let them rise for 45 to 60 minutes.
- Brush and sprinkle. Heat the oven to 375 F. Brush each bun with the egg wash, then sprinkle with a pinch of pearled sugar.
- Bake for 15 to 18 minutes, or until the rolls reach your desired level of golden brown.
- Transfer to a wire baking sheet and let cool for five minutes.
- Serve warm. These rolls are best enjoyed the day that they are baked.
Dietary and Nutrition
Widgets
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