Making the Dough
- Add eggs to the bowl of an electric mixer and beat well.
- Mix in sugar and salt. Set aside.
- In a medium-size saucepan melt the butter. Add milk.
- Heat mixture to 110℉. Pour the warm milk mixture into the egg mixture. Mix well.
- Sprinkle yeast over milk mixture until the yeast has softened then stir in the yeast.
- Add 2-3 cups of flour and mix until smooth.
Rising the Dough
- Continue to add flour 1 cup at a time on low speed until smooth. The dough should be smooth and somewhat sticky.
- Place dough in a very large bowl that has been lightly oiled.
- Cover with a cloth and let rise until the dough has doubled in size.
- Using a dough scraper, gently remove dough and place on a lightly floured surface to rest for a few minutes.
- Melt butter then set aside.
- In a small bowl combine sugar and cinnamon
Shaping Giant Cinnamon Twists
- Roll out each half of dough (on a lightly floured surface) into a large rectangle that is 24 x 13 inches.
- Spread half of the dough with half of the melted butter. Sprinkle with all for the cinnamon-sugar mixture.
- Fold the top half of the dough over the sugar and cinnamon. I like to brush off any remaining flour.
- Cut the dough into 1-inch strips.
- Take each strip and twist the dough.
- Tie the twisted dough into a knot.
- While the cinnamon twists are rising, prepare the sugar glaze. Mix 1/4 cup water, 1/2 cup sugar and 1 tablespoon corn syrup in a small saucepan.
- Bring to a rapid boil. Remove from heat and set aside.
- Lightly brush the warm glaze over baked cinnamon twists. This step puts a shiny glaze all over the cinnamon twists.
- While the rolls are baking prepare the icing by mixing 2 cups confectioners sugar with 1/4 cup of milk.
- The icing should be thin enough to drizzle off the whisk or spoon. Set aside.
- Once the twists have completely cooled drizzle glaze over each cinnamon twist
- Allow glaze to set completely.
Giant Cinnamon Twists
Giant cinnamon filled twisted knot rolls. Covered with a sugary glaze and icing drizzle
- 2 eggs
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 1/2 cup butter
- 2 cups milk
- 1 1/2 tablespoons yeast
- 5-6 cups flour
Sugar Cinnamon Filling
- 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 milk
- 1/2 teaspoon vanilla extract
- In the large bowl (6-quart) of a mixer, beat eggs, sugar, and salt. In a medium-size saucepan 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.
Gently remove the dough from the bowl. Let rest a few minutes. Roll the 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-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 the clear glaze. When the rolls have cooled drizzle with sugar glaze using a fork.
Cinnamon sugar filling
Melt butter then set aside. In a small bowl stir the cinnamon and sugar together. Set aside until ready to use.
Mix all ingredients in a small saucepan. Bring to a rapid boil. Remove from heat and allow to cool slightly before brushing on baked twists.
Combine the powdered sugar, milk, and vanilla in a medium-size bowl. Mix well. The glaze should drizzle from the spoon or whisk.