Swedish Cinnamon Twists
Adapted from Make-a-Mix Cookery
Hot Roll Mix
5 lbs. all-purpose flour 1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk
Combine together and put in large airtight container to store. Use within 6 months.
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix Cinnamon
Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water
Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze. In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle.
In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball.
On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x 20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.
Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm.
Here is basically the same recipe without making the hot roll mix first.
Swedish Cinnamon Twists
From Taste of Home
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm buttermilk (110 to 115 degrees F-will appear curdled) 1/2 cup butter, softened
6 tablespoons sugar
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour
1/4 cup butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon hot water
In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangles; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.
Whole Wheat Cinnamon Rolls
Adapted from my friend C.F.
1 1/2 cups warm water (110 to 115 degrees)
1 can nonfat evaporated milk
1/2 cup oil
8 cups whole wheat flour (may use half white and half whole wheat)
1 T. lemon juice
1 1/2 T. yeast
3/4 cups honey
1 egg white or 1 egg
1 t. salt
1 1/2 t. baking powder
Glaze: 1 cup powdered sugar
2 T. hot water or milk
Warm the milk (110 to 115 degrees) and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. For light rolls, make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.
Knead the dough for 10 minutes and let it relax for 15 minutes. Halve the dough. Roll out each half to 1/4 to 1/2 inch thickness forming a 12 x 9 inch rectangle. Brush surface lightly with melted butter and sprinkle with cinnamon and a tine amount of brown sugar. Roll up from long side; seal seam. Cut into 1 inch slices.
Place on well greased pans. Allow to rise until they are double in bulk.
Bake at 350 degrees for 10-14 minutes or until they are lightly brown. Combine glaze ingredients. Remove from oven. Spoon or brush glaze on rolls while still warm. Remove rolls from pans. Place on wire rack to cool.
For a quicker rise time, place in oven set at 150 degrees for 15 minutes, then bake.
Variation: Add diced apples in the filling.