Cinnamon Twists

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One ¼ ounce package dry yeast
¼ cup warm water

4 Cups All Purpose Flour
1 C. unsalted butter, at room temperature

2 large eggs, lightly beaten
1 t. salt
1 t. vanilla extract
1½ C. sugar
3 t. ground cinnamon
4 T. unsalted butter, melted

In a small bowl, stir the yeast into the water until dissolved. Allow to stand until liquid appears creamy, about 5 minutes.

In an electric mixer with the paddle attachment combine the flour, butter, sour cream, eggs, salt and vanilla. Stir in the yeast mixture and work until the dough is smooth. Cover the dough lightly with a damp cloth and plastic wrap and refrigerate for at least 2 hours or up to two days.

Place an oven rack in the center of the oven and preheat to 375 degrees. Line 2 baking sheets with parchment paper.

In a small bowl, combine sugar and cinnamon. Remove dough from the refrigerator and roll on a lightly floured surface into an 18 by 15 inch rectangle. Brush with some of the melted butter and sprinkle with one quarter of the cinnamon sugar mixture. Fold the short ends in to meet the center, fold in half along the seam, and give it a quarter turn. With the shorter ends parallel to you, roll out again to 18 by 15 inch rectangle, brush with melted butter and sprinkle with 1 quarter of the cinnamon sugar mix. Repeat the procedure again. Roll out a fourth time to an 18 by 15 inch rectangle, brush with remaining butter and sugar. Cut the dough lengthwise into 1 inch wide strips. Twist each strip by holding the ends and twisting in opposite directions. Place 1½ inches apart on the baking sheets. Bake for 20 minutes until golden brown.