This week I made Cinnamon Twists. The basis of this is a yeast bread dough. I had never done this before and learned in Creative Foods. With yeast dough as your base, you can create anything from cinnamon rolls, to dinner rolls, to pretzels! It is amazing what you can do with it! This is only difficult if you have never used yeast before. I also used the paddle and dough hook attachments for the Kitchen Aid mixer. When I coated them with brown sugar and cinnamon I also added sugar, too. I let them sit in the refrigerator overnight and during school. They cooked for 16 minutes at 375 convection bake. I then made a frosting for them. The frosting is really easy to make, you just add about a cup of powdered sugar, one to two tablespoons of milk and some vanilla. Once mixed, just drizzle on top! Creative Foods is a great class to take and learn how to do things like this! But don’t forget to take Intro to Foods and Specialty Foods!

Ingredients:

Directions: Day 1

1. In a large bowl, combine ¾ cup flour, sugar, undissolved yeast and salt.
2. Heat milk, water and two tablespoons butter until warm (120-130 degrees Fahrenheit)
3. Gradually add to flour mixture
   1. Beat two minutes at medium speed of electric mixer
4. Add egg and ¼ cup flour
   1. Beat two minutes at high speed
5. With a spoon stir in enough remaining flour to make the dough soft
6. Knead on floured surface until smooth, about six minutes
7. Cover and let rest on surface for five minutes
8. Roll to a 24 x 12 inch rectangle
9. Melt remaining butter and brush onto the dough
10. Sprinkle with brown sugar and cinnamon
11. Fold dough in half and cut into strips. Then twist and place on a cookie sheet with parchment paper
12. Cover with wrap and refrigerate two to 24 hours

 Day 2

1. Uncover rolls and let sit in room temperature for ten minutes
2. Bake at 375 for 15 minutes or until done