From Grandma’s Country Kitchen — Easy Cinnamon Twists


This recipe makes about 2 dozen rolls.

3 3/4 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 package Rapidrise Yeast

2/3 cup hot water (125 to 130 degree)

1/4 cup margarine, softened

2 eggs, room temperature

3 tablespoons margarine, melted

TOPPING will be after the recipe.

Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Stir in hot water and softened margarine. Mix in eggs and enough reserved flour to make soft dough. Knead three minutes.

Divide dough in half. Roll into 2 (12 inch) squares; brush with melted margarine. Sprinkle with 3/4 topping mixture. Fold 1/3 dough over center; brush with melted butter, sprinkle with remaining topping. Fold over remaining 1/3 dough. Cut each into 12 (1 inch wide) strips. Twist strips, place on greased baking sheet. Cover. Place boiling water in large shallow pan on counter. Place sheet over pan. Let dough rise 15 to 20 minutes.

Bake at 400 degrees for 12 to 14 minutes. Remove to rack to cool. Drizzle with glaze if desired.


Mix 2/3 cup sugar and 1 teaspoon ground cinnamon.


Laurie Jackson


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