First warm your oven for dough to rise. While dough is rising make sure oven is off.
Divide the dough into half and refrigerate leftover dough.
Roll out dough and spread with butter.
Dump cinnamon on the butter.
Fold and cut in to strips.
Drench strip in butter and cover in cinnamon while twisting.
Place on the pan leaving a bit of space for dough to rise.
Place pan in the warm oven for about 45 minutes.
After dough has risen. Turn oven on to 325 and bake the cinnamon twists for 10-12 minutes. Watch them closely so that you do not over cook. Meanwhile make your glaze for the Cinnamon rolls. Let Cinnamon rolls cool a bit and then gently glaze.
| GLAZE FOR CINNAMON ROLLS | |
1 1/2 c. butter 1 1/2 c. brown sugar 3 tbsp. vanilla 1/2 tsp. salt Powdered sugar Melt butter, add brown sugar, salt, and vanilla and bring to a boil. Take off the stove and add enough powdered sugar to bring it to the consistency that you wish. Beat with electric mixer. Pour over warm rolls. | |
With the remaining dough you can make delicious dinner rolls. Roll two small balls and place into cupcake pan glaze with butter and bake.
