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Cinnamon Twists



This recipe was given to me by a friend thirty years ago and is still at the front of my file...hand-written on the original card. Cinnamon twists were always a favorite on picnics and camping trips in days gone by. Let me warn you, it is impossible to eat only one! 


Cinnamon Twists
  • 5 cups flour
  • 2 tablespoons baking powder
  • 1 pound butter or margarine (2 cups)
  • 2 eggs
  • 1 cup milk
Topping:
  • 6 teaspoons cinnamon
  • 1 1/2 cups sugar
  1. Combine flour and baking powder.
  2. Cut in margarine.
  3. Beat eggs slightly with a fork; mix with milk.
  4. Combine with flour mixture to form a soft dough.
  5. Form 10 balls. Cover and chill for several hours.
  6. Sprinkle topping mixture onto working surface.
  7. Roll each ball of dough into a circle (about 9 inches).
  8. Sprinkle with a generous layer of topping.
  9. Cut into 8 crescents. (A pizza cutter works great.)
  10. Roll up to form crescents (from outer edge to inside).
  11. Bake at 325 degrees F for 15 - 20 minutes.
Yield: 80 twists
 


Enjoy!



from the kitchen of
recipe file

31 comments:

  1. AnonymousJune 12, 2008 at 8:02 AM

    Judy I am loving your pastry rolling board. Is it one of the plastic ones that rolls up? I use to have one that looks exactly like it that got lost in a move. How does that happen!? It had been a shower gift that I used all the time. I will be running out to get one soon. These lettle rolls look yummy. Kathy

    ReplyDelete
  2. Lovella ♥June 12, 2008 at 8:17 AM

    Pretty tasty looking. . .Oh I love this blog. . .
    This is such a great recipe for beginning bakers. .

    ReplyDelete
  3. BettyJune 12, 2008 at 8:24 AM

    Oh yummy..another 'to make' recipe! Can you just imagine all the baking going on in these 'Mennonite kitchens' these days??

    ReplyDelete
  4. AnonymousJune 12, 2008 at 8:55 AM

    judy this is one of our standbys for fasba..........i guess i don't need to post mine now...:)
    that contraption you rool your dough out on sure looks like it would be a good idea, your cresents are also so even....not mine, they are just willy nilly.

    ReplyDelete
  5. AnnelieseJune 12, 2008 at 9:15 AM

    I wish I had a good reason to make these today...(what that means is that I don't just want to eat them with my hubby alone)...I have a friend who makes these and I love them!

    ReplyDelete
  6. AnnelieseJune 12, 2008 at 9:18 AM

    Oh boy! I'm so naive...I didn't realize my pic would show with comments! Not sure about that. I'll change it when I get sick of seeing me eat.

    ReplyDelete
  7. LBPJune 12, 2008 at 9:44 AM

    YUM!!! I love cinnamon anything!

    Thanks for sharing your recipe.

    Linda

    ReplyDelete
  8. Lovella ♥June 12, 2008 at 9:45 AM

    I echo Anneliese. .I wish I had a reason to pop these in the oven. .first we have to finish the platz from yesterday ...

    ReplyDelete
  9. TrishJune 12, 2008 at 11:34 AM

    ...this does look like something a 'beginner' or NOT SO proficient baker like me could easily master. Although I have to agree with Charlotte...mine will never look so uniform! But I am sure they will be tasty anyway.

    Betty asked me what my Chem Sunday would hold in the way of baking this weekend. Sigh...too much to chose from. I may have to take a day off work, just to 'fit' it all in...or at least some of these wonderful recipes. You are all so talented. Hey...I am looking for some very specific recipes my mom used to make...Lovella? Shall I send you a list?

    ReplyDelete
  10. KelliJune 12, 2008 at 12:53 PM

    Hello! My friend Linda told me to come visit and I'm so glad she did! All of your recipes look delicious, I can't wait to try out the cinnamon twists...yum!
    ~Kelli

    ReplyDelete
  11. AndreaAugust 21, 2009 at 8:22 AM

    I saw this recipe a while ago and kept it. Today was the day! Making them was very easy (if you followed the recipe). As we all love anything with cinnamon, filling & rolling out these twists had plenty of cinnamon included. Oh boy, I just tasted one fresh from the oven! Light, flaky and oh so cinnamony!Thank you! Now I just have to wait for all my guests to give their verdict!

    ReplyDelete
  12. AnonymousDecember 19, 2014 at 10:50 AM

    My Aunt used to make these every Christmas and since her passing, I've been hunting for a recipe that would match what I remember - this one is it! I've been making these for Christmas for the past few years but this year made "dairy free" as we have a visitor whose intolerant to dairy. I substituted coconut milk for the milk and they turned out exactly the same - Awesome! Thanks for this wonderful site ladies!! The Mennonite recipes have provided me countless hours of looking, reading, making, tasting & remembering my childhood. DH loves this site as well - not for the making but for the eating!

    ReplyDelete
  13. Mennonite CookMarch 13, 2015 at 7:35 AM

    Just wondering.....you said to form the dough into 10 balls then roll the dough into a circle. Do you roll each ball into a circle then cut them into 8 meaning I would end up with 80? They look like a good snack idea for small group.

    ReplyDelete
    Replies
    1. Judy March 13, 2015 at 7:37 AM

      Your are right. Roll each ball of dough into a circle. Yield 80 cinnamon twists.

      Delete
    2. Mennonite CookMarch 13, 2015 at 9:28 AM

      Thank you! I like when the amount is worth my time stirring it up! :)

      Delete
  14. AnonymousMarch 13, 2015 at 7:51 AM

    Is there a way to make these gluten free? Thanks for your help.

    ReplyDelete
  15. AnonymousMarch 13, 2015 at 8:06 AM

    Any adaptations necessary to use whole wheat flour?

    ReplyDelete
    Replies
    1. Judy March 13, 2015 at 8:45 AM

      Use whole wheat pastry flour...and substitute for a portion of the flour (maybe 2 or 3 cups).

      Delete
  16. AnonymousMarch 13, 2015 at 8:13 AM

    Can you freeze some of the dough balls to be rolled out at a later date? Or would you recommend just baking them all and then freezing them once done?

    ReplyDelete
    Replies
    1. Judy March 13, 2015 at 8:39 AM

      I have never frozen the dough...but I see no reason why not. Pastry dough freezes well. They also freeze really well once they are baked.

      Delete
  17. UnknownMarch 13, 2015 at 9:25 AM

    Is one pound of butter 1 cup? I don't have a scale.

    ReplyDelete
  18. VeeMarch 13, 2015 at 11:42 AM

    Eighty? Presumably, one could cut the recipe for say 40 for two people so that's 20 each. This sounds like a great recipe for church breakfasts.

    ReplyDelete
    Replies
    1. Judy March 13, 2015 at 1:05 PM

      The recipe is easy to cut in half...or double...for that matter! I always like to put some in the freezer...and they never last long.

      Delete
  19. AnonymousMarch 16, 2015 at 7:43 AM

    Still waiting on the reply for making this a gluten free recipe - would love to make these but cannot use regular flour. Thank you.

    ReplyDelete
    Replies
    1. Judy March 16, 2015 at 9:14 AM

      I'm sorry for our slow response. I have never made these in a GF version...so was hoping someone else might have some GF tips to share. I would suggest you try using Julie's GF pastry recipe (http://www.mennonitegirlscancook.ca/2014/11/pie-pastry-gluten-free.html) and substitute milk for the water listed in her recipe. Since that recipe is half the size of the cinnamon twist recipe...form 5 balls of dough (rather than ten) and cut the cinnamon sugar mixture in half. Good luck with that...and be sure to let us know how they turn out.

      Delete
  20. AnnieMarch 18, 2015 at 10:57 AM

    would it be ok to chill the dough overnight so I could bake them fresh in the morning?

    ReplyDelete
  21. AnonymousJune 19, 2015 at 12:01 PM

    In the photo, it looks as though the twists were given an extra sprinkle of filling after being rolled? Am I correct in assuming this or are my eyes playing tricks on me again?!

    Thank you

    Joycelyn

    ReplyDelete
    Replies
    1. Judy June 24, 2015 at 7:39 AM

      The cinnamon mixture is sprinkled on the working surface (step #6) and then on the rolled circle of dough (step 8)...but not once the crescents have been formed. The pastry will be nicely coated with the topping mixture on both sides.

      Delete

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