Gluten free
Cinnamon twists
A delicious gluten-free dessert, Cinnamon Twists are easy to make with a mixture of active yeast, milk, and sugar. This recipe is perfect for a special treat, fitting well into gluten-free diets. A great choice for holidays or gatherings.
Ingredients
US
yeast
1 pkg
margarine
1 cup
free range eggs
2
milk
1 cup
salt
0.5 tsps
sugar
1 cup
Method
- Combine 2 cups flour with yeast.
- Heat and stir milk, butter or margarine, sugar and salt until warm and butter is almost completely melted.
- Add this to the flour mixture along with the eggs.Beat with an electric mixer on low speed for 30 seconds, scraping the bowl, then beat on high speed for approx. 3 minutes. Stir in as much of the remaining flour ( 2 to 2 1/3 cups) as you can.Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (about 3 - 5 minutes). Shape into a ball.
- Place in a lightly greased bowl. Cover and let rise in a warm place till double in size. (About 1 hour)Punch dough down. Divide in half. Cover and let rest 10 minutes.
- Roll half of the dough into a 12x8 inch rectangle. Melt 3 tablespoons butter or margarine; brush half over the dough. combine 3/4 cup sugar and 2 1/2 teaspoons ground cinnamon; sprinkle half of the mixture over dough. Fold dough in half and then in half once more.
- Cut strips of dough along the short end and twist sealing the seams.
- Place in a baking sheet. Cover; let rise till nearly double about 30 minutes.
- Bake in a 375 degree oven for 20 to 25 minutes. (Be sure to check them, they brown easily.)For the sugar glaze combine 1 cup sifted powdered sugar with 1/4 teaspoon vanilla and 1 tablespoon milk. Continue to add milk 1 teaspoon at a time until you get a drizzling consistency.
Nutrition:
192 kcal
Carbs
15 g
Fat
14 g
Protein
1 g
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