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Cinnamon Twists

What you need:


18 frozen rolls (like Rhodes)

1/2 cup melted butter


Coffee cake sugar topping:

3/4 cup sugar

1/4 cup packed brown sugar

3/4 cup chopped nuts

2 tsp cinnamon


Glaze:

1 cup sifted powdered sugar

1/4 tsp vanilla

1 TB+ milk - added slowly while beating

1 TB butter


Steps:

  • let the rolls thaw until they can be stretched out slightly to twist or tie in a knot.
  • line the 9 x 13 pan with foil for easy cleanup.
  • dip bread twists (or knots) in melted butter
  • roll in cinnamon sugar topping
  • arrange in the pan
  • sprinkle remaining cinnamon and sugar on top

There isn't any real science as to how to arrange them.  I usually start around the edges and fill in the rest.  18 rolls is perfect for this recipe. 

Try the speed rise method to get the rolls raising in the oven:

  • put pan of rolls in the oven
  • turn on oven to 350 degrees AND set the timer for 1 minute
  • turn off the heat and leave rolls in the oven
  • SET THE TIMER OR YOU WILL FORGET

Bake as directed on the roll package - or until they are golden brown.

After the rolls have almost cooled, drizzle with glaze.  It's not needed, but adds that little extra "mm..." factor.


Any questions or comments?  Visit us at www.baileyandbrooke.com 


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