Giant Cinnamon Twists
These GIANT Cinnamon twists are made with a rich buttery dough filled and twisted with sugar and cinnamon. Top the cinnamon roll knots with a sugar syrup glaze and vanilla icing for an irresistible breakfast or anytime snack treat.
Ingredients
Roll Dough
- 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
Clear Glaze
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon light corn syrup
Icing Glaze
- 2 cups confectioners' sugar
- 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Roll Dough
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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.
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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
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Melt butter then set aside. In a small bowl stir the cinnamon and sugar together. Set aside until ready to use.
Clear Glaze
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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.
Icing Glaze
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Combine the powdered sugar, milk, and vanilla in a medium-size bowl. Mix well. The glaze should drizzle from the spoon or whisk.
Recipe Notes
Store giant cinnamon twists in an airtight container and keep at room temperature for up to 1 week.