Swedish Cinnamon Twists
Yield: 2 1/2 to 3 dozen twists
Prep Time: 35 min + rising times
Cook Time: 15 min
Two .25-ounce packages active dry yeast
1/2 cup warm water (110° to 115°F)
2 cups warm buttermilk (110° to 115°F)
8 tablespoons (1 stick) unsalted butter, softened
6 tablespoons granulated white sugar
2 large eggs
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon hot water
1. In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16 x 19-inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough. Fold in half lengthwise, forming a 16 x 4 1/2-inch rectangle; pinch edges to seal. Cut into 4 1/2 x 1-inch strips; twist each strip two or three times. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
3. Bake at 375°F. for 12 to 14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.
*Warm buttermilk will appear curdled- this is normal.
Source: RecipeGirl.com (via Taste of Home)