Swedish Cinnamon Twists

Light and fluffy cinnamon twists

  • Preparation Time:
  • Cooking Time:
  • Good for: yield 40


1 1/2 pkg. of active dry yeast
2 Tbl granulated sugar
1/2 cup warm water
2 cups buttermilk
1/2 tsp baking soda
1 cup butter melted
4 eggs beaten
10 cups of hot roll mix
Cinnamon Filling (see below)
6 Tbl butter melted
Powdered Sugar Glaze (see below)

Cinnamon Filling:
2 cups of brown sugar
2 tsp of cinnamon
2 cups of chopped walnuts

Powdered Sugar Glaze:
2 boxes of powdered sugar
6 oz. of butter melted
1/2 Tbl hot water

Swedish Cinnamon Twists


Pre-heat oven to 375 degrees.

In a small bowl, dissolve yeast and sugar in warm water, set aside. Bring buttermilk to a boil in a small saucepan (buttermilk should curdle). In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter; add eggs; when mixture is lukewarm add dissolved yeast mixture. Gradually stir in 4 cups hot roll mix until the soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add Additional hot roll mix if necessary to make a soft, but not sticky dough. Lightly butter bowl; put dough into bowl and turn to butter the top. Cover dough with a damp towel and let it rise in a warm place until doubled in size (about 1 hour). Generously grease 2 baking sheets. Prepare cinnamon filling. Punch dough down; roll out to a 12” x 20” rectangle. Brush dough with 3 tablespoons melted butter or margarine. Sprinkle cinnamon filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips (about 3/4 inch wide). Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in size (about 30 to 40 minutes).

Cinnamon Filling:
Combine brown sugar, cinnamon and nuts in a small bowl.

Powdered Sugar Glaze:
Combine powdered sugar, melted butter or margarine and not water in a small bowl to make a thin glaze.

Hot Roll Mix:
80 oz. all purpose flour
1 1/4 cups granulated sugar
4 tsp salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl; stir together to distribute evenly. Put in a large airtight container (label). Store in a cool, dry place. Use within 6 to 8 months.

Bake: 10 to 12 minutes, until golden brown.

Prepare Powdered Sugar Glaze and brush on while twists are still warm.