HOW TO: Form Cinnamon Twists
A Saunders family favorite, these cinnamon twists are perfect for any occasion - just ask my brothers!
HOW TO: Form Cinnamon Twists
Make a batch of Brenda’s Favorite Dough Recipe, allow to rest for 40 minutes. While dough rests, continue on to next step.
Prepare the baking dish (illustrated in Window to B’s Kitchen below):
In order to prevent the cooking caramel overflowing in the oven, it is recommended to use a sheet pan with 2” sides = 15”x10”x2” (OR both a 13”x9” and a 9”x9”).
To the baking dish, add:
2 Tbsp butter, melted
2 Tbsp corn syrup
4 Tbsp brown sugar
Use a fork to mix the ingredients and then drag the fork through, pulling streaks of caramel until the entire bottom of the pan is coated. Set aside.
Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.
Using a rolling pin, roll the dough in a long rectangle shape about 1/2 inch thick and 12” wide. Keep the corners square (not rounded) so that the resulting twists will be equal in size.
Melt 2 tablespoons of butter. Spread the melted butter evenly over the long rectangle of dough using a rubber spatula, being sure to get all the way to the edge.
Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.
Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.
(Optional) Add chopped walnuts and/or raisins.
Using your hands, lightly flip 1/3 of the dough (about 4”) up and over center (the middle 4”), continuing this motion the full length of the long rectangle. Repeat with the other 1/3, bringing it back to over the top of the previous folded 2/3.
Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 1” marks.
Use a stainless steel dough scraper or a sharp knife to cut the strips at the 1” marks.
Carefully lift one section, keeping the dough folded in thirds. Twist your wrists in opposite directions to create the signature twist. Carefully place in the prepared pan. Repeat with all the sections, spacing evenly as the twists are added.
Let rise for 40-50 minutes or until fingerprint stays.
Bake at 350F for 25-30 minutes.
Remove from oven, immediately invert pan over baking sheet - dumping the twists bottom-side-up. Quickly scrape any caramel stuck to the pan onto the baked twists. Serve warm or cold.
Brenda tips:
Serving size: One batch makes approximately 3 dozen twists.
Window to B’s kitchen . . .
Prepping the pan with the caramel base
Shaping the dough
Twisting the dough (up close)
