Halloween Cinnamon Twists Recipes

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.

CINNAMON TWISTS WITH CARDAMOM-HONEY DIPPING SAUCE

Steps:

• For the cinnamon twists:
• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.
• For the sauce:
• In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl.
• Arrange the pastries on a platter and serve with the dipping sauce.

HALLOWEEN CINNAMON TWISTS

Steps:

• 1. Dissolve yeast in warm water in a large bowl.
• 2. In a saucepan, combine the milk, sugar, salt, cinnamon and butter. (Cut the butter into small pieces for easier melting.) Heat to 110F or lukewarm, but not too hot for the yeast mixture.
• 3. Add milk mixture with the eggs and 2 cups of flour to the dissolved yeast. Beat until smooth. Beat in remaining flour. The dough will be soft and sticky.
• 4. Let rise for about 1 hour, stir down.
• 5. Turn dough out onto a well-floured surface. Roll in flour to coat.
• 6. With a rolling pin, gently roll into an 8 x 24-inch rectangle. With a sharp knife cut into 1-inch crosswise strips.
• 7. Bring ends of two strips together and twist strands loosely. Repeat with remaining strips.
• 8. Let rise on floured board or pan for 20-30 minutes until almost doubled.
• 9. Heat 1-inch oil in a skillet to 350F. Fry on both sides, about 3 minutes total. Drain.
• 10. Coat in sugar and spice mixture.

CINNAMON TWISTS

Steps:

• Mix flour, butter (or marg), and baking powder like a pie crust.
• Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
• Mix well.
• Divide into 10 balls.
• Combine the sugar and cinnamon.
• Sprinkle some sugar/cinnamon mixture on counter.
• Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
• Cut into 8 wedges.
• Roll up each wedge starting at the wide end.
• Place on an ungreased cookie sheet.
• Repeat with the remaining balls of dough.
• Bake at 375°F for 20 minutes.
• Note: Each wedge will be about 1 1/2" at the wide end.
• You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
• Prep time will vary.