I think I may have mentioned this in the past, but I love Mondays. Now, I can already hear the grumbling coming from the Northern Hemisphere, but this is my day off. And it’s such a beautiful day. It’s the only day that I do not leave the house. Seriously, I don’t step a foot out the house. My hair stays a comfortable rat’s nest, my contacts have an extra day to sleep in their solution watery bed, and a blanket is carried around my shoulders wherever I go in the house. Sigh. It’s true bliss.
Another part of my Mondays that I love, that involves you, is that I write my new blog posts! For this very reason your grumbles about Mondays should turn to giddy shrieks and playful dances. Mondays are a blessed day.
These are the pretty, pretty, twisty, yummy cinnamon sticks you’ll make this week, right? They are pretty simple to make also! Yummmmm
Cinnamon Bread Twists
2 packages active dry yeast
1/2 cup warm water
2 cups warm buttermilk
1/2 cup butter or margarine, softened
6 tablespoons sugar
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour
1/2 cup butter or margarine, melted
1 1/2 cup packed brown sugar
1 1/2 teaspoon ground cinnamon
2 cup confectioners’ sugar
2 tablespoon butter or margarine, melted
2 tablespoon hot water
NOTE: Warm buttermilk looks curdled… that’s normal.
NOTE: These go really well with coffee too.
NOTE: You’re going to love these and maybe eat them all by yourself.
In a large bowl dissolve the yeast in the 1/2 cup warm water and let sit 5 minutes or until the yeast is foamy. (If you want to learn about yeast go to my last post). Then add the buttermilk, butter, sugar, eggs, salt and baking soda and mix well. I used a fork to cut in the butter.
Stir in the flour bit by bit until a soft dough is formed and then turn out onto a lightly floured surface and knead until the dough becomes smooth and elastic. Put the dough in a bowl and let rise for 1-1/2 hours in a warm place.
When the dough has risen double it’s original size punch it down and turn out onto a lightly floured surface and divide in half. Roll out each half into a 16”x9” rectangle. Brush the melted butter on the dough leaving about a half inch untouched along the side that measures 16”. Sprinkle the cinnamon sugar mixture overtop and press down with the palm of your hand lightly. This is just to secure the sugar on the dough and make sure it’s sticking. Fold the dough in half lengthwise. Your dough will now be 16”x 4 1/2”. Along the 16” side pinch the dough to seal the edge. Then cut into 4 1/2×1” rectangles. Each strip you cut, twist two or three times and set on a pre-greased cookie sheet. Cover and let rise 30 minutes.
Bake at 375 degrees F for 12-14 minutes or until golden brown. While cooling mix the glaze ingredients and then spoon over the warm twists.
That’s right… so easy, so yummy.