Cinnamon sugar twists with vanilla icing is a fun spin on your everyday cinnamon roll.
I have made quite a few cinnamon rolls in my life. Bread is one of my favorite things to make. Although I find that I don’t make it quite as often as I did when all of our kids lived at home. If you take a look around this blog you will see that there are quite a few bread recipes.
It has been some time since I had made cinnamon rolls and then that urge came over me and I had no choice but to make a batch. Do you ever get an urge and it won’t go away until you have completed the task? If so you know what I am talking about.
I wanted to make cinnamon rolls, but I wanted something a little different. It just so happens that I was looking through my recipe box when I came upon a recipe that my sister had given me years ago. It was a recipe called cinnamon twist. It was made with a package of refrigerator biscuits. I don’t think that I have ever made this recipe; I tend to collect recipes and then somehow forget about them.
But anyway they sounded interesting, so I decided to make a batch of dough instead of making them with store bought biscuits. The first time around the dough was too light and fluffy, the cinnamon sugar twists with vanilla icing were bigger than what I was expecting. So I gave it another go around and they turned out the way I was hoping they would.
These are a little tricky to make and they take some time, but they are a fun spin on the cinnamon roll and yummy to eat.
The twists are brushed with butter then rolled in cinnamon and sugar. I found that it was easier to lay the strips of dough on a plate and brush them with butter, flip them over, brush the other side with butter, and then roll them in the cinnamon and sugar.
These cinnamon sugar twists with vanilla icing make a large batch so I shared some with my mom and my kids.
- 4 cups flour
- 1 cup of shortening
- ⅓ cup sugar
- 1 teaspoon salt
- 1 package yeast or 2¼ teaspoons
- 1 cup of milk
- 2 eggs
- ½ cup butter
- 1 cup sugar
- 4 teaspoon cinnamon
- 2 cups powdered sugar
- ½ teaspoon vanilla
- In a large bowl combine the flour, sugar, and salt until mixed.
- Add the shortening and cut in with a fork until the shortening is worked in.
- Heat milk until warm, add the yeast and eggs and mix well.
- Add the milk mixture to the flour and mix until well combined.
- Place in the refrigerator overnight.
- In the morning melt the ½ cup of butter. Combine the 1 cup of sugar and 4 teaspoons of cinnamon together and place it a container large enough to roll the twists in.
- Divide the dough into 4 equal parts. On a lightly floured surface roll the dough into a 9 x 10-inch rectangle. Cut the rectangle into 10 strips.
- Bring the ends together and pinch the end to seal.
- Place on a plate and brush the top side of the strip of dough with the melted butter, flip over and brush the other side, and then roll in the sugar and cinnamon. Holding the dough at both ends start to twist and twist until you have the desired shape.
- Place on a prepared baking pan and let rise for about 30 minutes.
- Preheat oven to 350 degrees F. Once the dough has rested for 30 minutes place in the preheated oven,
- Bake for 10 to 12 minutes remove from oven and place the twists on a cooling rack and cool completely.
- For the vanilla Icing-
- Combine the powdered sugar, vanilla, and enough milk to make the icing the right consistency to drizzle over the twists. Drizzle icing over twists and enjoy.