Recipe

Cinnamon Twists Recipe

	Notyourmomma / All my dishes 2 years, 2 months ago A recipe from the veneered Maas Brothers luncheon counter. My mom used to take us downtown for Christmas shopping and we would sit at the lunch room and devour the cinnamon twists. It was a terrific place for ladies who lunched. I can remember see... More Prep:360m Cook:40m Servings:40	Notyourmomm
	twisted rolls cinnamon sugar

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Ingredients

1/2 cup of cold water

2 oz. of yeast

3 eggs

1/2 cup of sugar

1/2 cup of vegetable shortning (use the new no trans fat)

3 1/2 cups of sifted bread flour

1 Tablespoon of dry milk powder

1 1/2 teaspoon of salt

1 teas of vanilla flavoring

1 teas of lemon flavoring

melted butter

cinnnamon and sugar (2 to 1 mix sugar to cinnamon)

Directions

Dissolve yeast in water. Add eggs, sugar and shortning. Mix until creamed. Add remaining ingredients and mix well 12 to 15 minutes.

Let stand at room termperature for 1 1/2 hours. Punch down.

Let rise another 30 minutes. Cut dough into two pieces. Place in refrigerators for 15 minutes to rest. Roll out each piece of dough to approximately 8 x 16 inches. Brush one side with melted butter; sprinkle liberally with a 2 to 1 sugar and cinnamon mixture.

Fold outer edges of dough toward the center strip of dough.

Repeat brushing with melted butter and sugar cinnamon mixture.

Fold dough in half, edge to edge. Equal to 4 layers of dough.

Roll the strip to four inches in width. Cut each strip every 3/4 inch.

The piece of dough now 3/4 by 4 inches should be twisted once and place in a shallow 20 inch greased pan.

Place each twist against each other. Brush tops of twists with mileted butter and sprinkle liberally with cinnamon sugar mixture. Bake in 350 degrees oven 40 minutes.

For those questioning the folding technique:

You fold the long sides toward the middle til they meet and then, butter, sprinkle and fold them again. I wish I could draw a picture and show you. Have you see the pictures of a palmiers? They kind of look like that before they get cut into strips and then twisted. Next time I feel like baking.....and we do have Customer Service Week coming up at work (need to feed the masses then)......And if I don't have to work all weekend again, I'll see if I can make a batch. They aren't hard, it is mostly waiting for the yeast to do it's thing. Of course, this is mostly a memory thing for me, Maas Brothers was a treat with my mom. The cinnamon twists were wonderful, the atmosphere "fancy", and the shopping was delightful. It was the old time department store with a bargain basement and 3 floors of wonderful items. The Mezzanine had the lunchroom and the best tables in the house were overlooking the sales floor below and watching the frenzied shopping ballet.

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Comments

tddunlop 2 years, 2 months ago said:
These sound very good! I love your description of the department store. Although I'm not familiar with Maas Brothers, it brings back many memories of me shopping with my mom and stopping for lunch. It was such a treat...nothing like today where most kids expect to go to lunch when they go shopping.

notyourmomma 2 years, 2 months ago said:
If you are still questioning the folding technique, take a piece of 8 1/2 x 11 piece of paper and fold both long sides in to meet in the middle. Now it measures approx. 4 x 11, then fold in half again, after sprinkling with cinnamon sugar, the measurement would be 2 x 11. Then if you were working with dough, you would gently roll it out to be four inches wide at this point and it would roll out to about 4 x 18, then you cut it in 3/4 wide strips crosswise, ending up with 3/4 x 4 inches pieces that you twist and place side by side on the pan. I hope this clears up the question on how to cut and twist the dough, I'm not trying to be obtuse. Enjoy them. Toodles, Notcho

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