I didn't want to just do cookies - So I got creative. I made these on a trial run a day before - but I had to make more because my kids at half of them that night and the next morning for breakfast. They are YUM!
The dough is very fragrant but not sweet, just the topping is sweet. A nice evening snack, but they reheat well in the microwave and we have eaten the left overs for breakfast. For the seminar, we got a flat of apples and I made these to go with. The recipe makes 48 of these - plenty to go around!
Oh and I made a mistake the first time and did not see the second rise - but they were FINE. They would probably be a little lighter and fluffier - but no one complained... :)
Adapted from here: Cinnamon Twists
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees to 115 degrees F), divided
4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
FILLING
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon
Directions
- In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg, spices, and remaining water; beat on medium speed for minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in.x strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 15 minutes or until golden brown.
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