I really should call these GIANT Cinnamon Twists. Because they are…GIANT on flavor and size.
Ok…wait…I’m changing the name
For some reason everything I bake turns out BIG.
I figure that I feel better about myself eating one giant sweet roll or one giant cookies opposed to
5 small ones.
Who likes dinky cookies? I swear I eat 10 just to feel satisfied.
Have you ever asked someone to bring a dozen cookies to an event and they bring a dozen
quarter size cookies and a dessert plate? WTH (heck)? In my mind I am picturing a platter with cookies that are big enough to see.
I’m going off again…back to the Giant Cinnamon Twists.
The sweet dough requires: butter, eggs, sugar, salt, yeast, milk and flour.
I should mention that this is a HUGE recipe, also. The dough will need to be mixed in at least a 6-quart mixing bowl. That would be a large Kitchenaid or a Bosch mixer.
Add four eggs…
Beat the eggs.
While the mixer is running add the sugar.
And the salt.
In a medium size sauce pan, melt the butter
Add the milk.
Heat the milk/butter mixture to 110 degrees.
Pour the warm milk mixture into the egg mixture.
Sprinkle the yeast over the milk mixture.
Let it sit for a couple of minutes to soften the yeast.
I like to take a whisk to mix it in. Sometimes I turn on the mixer and it pushes the yeast to the sides of the bowl. So I just hand whisk. You can do whatever…
Add 6 cups of flour.
Mix on low speed until smooth and free of lumps.
Add remaining flour 1 cup at a time beating well after each addition.
You will need 10-12 cups of flour depending on the brand of flour you are using, your humidity, etc.
The dough should be smooth and somewhat sticky.
Lightly oil a very large/HUGE bowl.
Place the dough in the oiled bowl.
Cover with a clean, dry cloth. Let the dough rise for about an hour or until the dough has doubled in size.
Now you can see why I used a HUGE bowl.
Punch down the dough. I just pull in the sides of the dough to the center and it begins to deflate.
Divide the dough in half.
Melt 1/2 cup of butter. Set aside for just a minute.
In a small bowl, mix together 1/2 cup sugar and 2 tablespoons of ground cinnamon.
Whisk together. Set aside for just another minute.
Roll out the dough (on a lightly floured surface) into a large rectangle about 24 inches long by 13 inches. I got a head of myself and forgot to take a picture of the rectangle. So sorry.
Spread half of the dough with half of the melted butter.
Sprinkle with half of the cinnamon sugar mixture.
Fold the top half of the dough over the sugar and cinnamon.
I like to take a pastry brush and brush off any remaining flour.
Cut the dough into strips. Oh…probably a bit more than an inch…or so…depending on how HUGE you want those cinnamon twists.
Take each strip and twist the dough.
Tie the twisted dough into a knot.
Place the knot on a cookies sheet that has been lined with parchment paper or that has been lightly
greased or oiled. I can fit 9 per baking sheet.
Repeat with remaining strips of dough.
Then repeat with the other half of dough. You should have about 28-32 cinnamon twists.
Cover the baking sheets with a clean, dry towel and allow to rise for about 45-60 minutes.
While the dough is rising, make the glaze.
Mix 1/4 cup water with 1/2 sugar. Add 1 tablespoon of corn syrup.
Bring the mixture to a rapid boil. Remove from heat and let cool.
I like to push lightly on the dough, if it feels soft as a marshmallow, then it’s ready to be baked.
Bake the rolls in a preheated 375 degree oven for about 12 minutes or until golden brown.
While the rolls are baking, prepare the sugar icing.
Mix 2 cups confectioners sugar with 1/4 cup of milk.
Beat until the icing is smooth and slowly drizzles off of the whisk. If the icing appears too thick, just add a few more drops of milk. Set aside.
By now the aroma in your kitchen is amazing.
Remove the golden cinnamon twists from the oven.
Lightly brush each roll with the sugar/water glaze mixture.
This puts a shiny glaze all over the cinnamon twists.
By now the rolls should be cool enough to ice.
With a fork, drizzle the icing mixture over the glazed cinnamon twists
This makes enough cinnamon twists to share. I think that’s why I make big batches. So I can share the goodness with others…it’s the only way I can make it up to them after complaining about the size of their cookies.
There is always one cinnamon twist that is bigger that the rest.
I eat it!
Giant Cinnamon Twists
2/3 cup sugar
3 teaspoons salt
3/4 cup butter
4 cups milk
3 tablespoons yeast
10-12 cups flour
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons cinnamon
1/2 cup sugar
1/4 cup water
1 tablespoon light corn syrup
2 cups confectioners’ sugar
4 tablespoons water
In the large bowl (6-quart) of a mixer, beat eggs, sugar and salt. In a medium size sauce pan melt butter. Add the milk and heat until the milk is lightly warmed about 110 degrees. Remove from the heat and pour into the egg mixture. Mix until combined. Sprinkle yeast over milk mixture and let stand for about 2 minutes to soften the yeast. Whisk into the milk mixture. Add 6 cups of flour and beat until dough is smooth. Add remaining flour 1 cup at a time until dough is smooth and slightly sticky or until the dough begins to pull away from the sides of the bowl while mixing. Place the dough in a very large bowl that has been lightly oiled. Cover with a clean cloth and allow to rise until doubled in size. About 45-60 minutes.
Punch down the dough and divide in half. Roll each half of dough into a 24 x 13-inch rectangle. Spread the lower half of the dough with butter and sprinkle with the sugar cinnamon mixture. Fold down the upper half of the dough over the cinnamon sugar. Cut into 1- 1 1/2-inch strips. Twist each strip of dough then tie in a knot. Place on a greased baking sheet. Cover with a clean cloth and allow to rise for 30-45 minutes. Bake in a pre-heated 375 degree oven for 10-12 minutes or until golden brown. Remove from oven and brush with clear glaze. When the rolls have cooled drizzle with sugar glaze using a fork.
To make the clear glaze: Add the sugar, water and corn syrup into a small saucepan. Bring to a rolling boil. Remove from the heat and cool.
To make the sugar glaze: In a small mixing bowl combine confectioners’ sugar and milk. Beat until smooth and has no signs of lumps.