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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 18 |
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These are fluffy, light, soft, giant cinnamon twists (cinnamon rolls) that have a gooey, nutty, to-die-for filling. These are made with any type of hot roll mix, but check the one on my food page, titled Hot Roll Mix. Read more . I think it's great for these rolls. Ingredients:
1 tbsp active dry yeast or 1 1/4 oz package |
1 tbsp sugar |
1/4 c lukewarm water (110 f or 45 c) |
1 c buttermilk |
1/4 tsp baking soda |
1/4 c butter, melted |
2 eggs, beaten |
4 to 6 c hot roll mix (the recipe is on my food page) |
cinnamon filling (below) |
powdered-sugar glaze (below) |
about 3 tbsp butter (melted, to brush dough with later) |
cinnamon filling |
1/2 c brown sugar, packed |
1/2 tsp ground cinnamon |
1/2 c chopped nuts (i like almonds and pecans best) |
powdered-sugar glaze |
1 1/2 c powdered sugar |
1/2 tbsp butter, melted |
2 tbsp hot water |
Directions:
1. In a cup, dissolve yeast and sugar in water.
2. Set aside.
3. Bring buttermilk to a boil, so that it curdles.
4. Add baking soda and 1/4 C melted butter to buttermilk.
5. (Watch out, this expands quite a bit...make sure you have room)
6. Add eggs.
7. When mixture is luke-warm, add dissolved yeast mixture.
8. In your mixing bowl, add 4 C hot roll mix.
9. Add the buttermilk/yeast mixture to the flour in the mixing bowl.
10. Mix with a bread hook, until it forms a soft ball.
11. You can keep adding hot roll mix until it becomes less sticky.
12. You will probably add 5 to 6 C hot roll mix, total.
13. Knead for 5 minutes on medium speed with your bread hook.
14. If you don't have a mixer with a bread hook, turn the dough out onto
15. a floured board and knead by hand for 5 minutes.
16. Place dough ball in a bowl, sprayed with non stick spray and cover.
17. Spray the top of the dough ball.
18. Let it raise for an hour or so, until it doubles in size.
19. Punch down dough and turn out onto a floured surface.
20. Grease two baking sheets.
21. Combine ingredients for cinnamon filling.
22. Roll out dough to 12 inches by 10 inches (rectangle).
23. Cover 1/2 of the dough (lengthwise) with cinnamon/nut mixture.
24. Fold dough in half, sealing the edges.
25. Cut into 18 strips, horizontally.
26. Twist each strip twice and place one inch apart on prepared baking sheets.
27. Spray the tops of the rolls with non stick spray.
28. Cover with plastic wrap and let rise until doubled (30 - 40 mins)
29. Bake 10 to 12 mins at 375 degrees F (190 C).
30. Combine ingredients for powdered sugar glaze.
31. Brush warm rolls with powdered sugar glaze.
32. Enjoy!
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