Reviewed: Aug. 13, 2009

Sweet mercy! These are fabulous. I made these this morning. My son and I just got finished eating some for an afternoon snack--so GOOD. The dough was very easy to handle. I did end up adding a little more flour, but that was probably my fault as I am not very good at kneading. I added a tiny bit of vanilla to the glaze. These are really, really good. Thanks so much for posting the recipe.

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bking97

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Murphy, Texas, USA

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Reviewed: Jun. 23, 2009

Very tasty. I made a cream cheese drizzle instead and it was yummy. Beautiful presentation too.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 15, 2009

The dough was fabulous - perfectly soft & pliable. The end result just wasn't quite what I'd been looking for. It needed a much higher filling:dough ratio. Make sure not to roll the dough too thin, and don't skimp on the filling - needs to be at least 1 packed cup of brown sugar and lots of cinnamon. Some finely ground nuts would also be a nice addition. Note that the glaze is different from the typical frosting "drizzle". It works fine - perhaps better if you try for full coverage rather than nice patterns.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

The end result is absolutely delicious. The dough is easy to work with and didn't stick when I rolled it out and formed the twists. But the cook/prep time is very misleading. I used fast-rising yeast and it still took me 2 hours! With the full amount of time it would take about 3 hours. I think the rising time should be included in the prep time, as it is with many other yeast bread recipes on this site.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jun. 11, 2009

It's a great recipe, but I have to say one thing, I have been living in Sweden my whole life, but I have never heard about these cinnamon twists. But I guess that doesn't matter ;)

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Alexandra Bengtsson

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Reviewed: Dec. 26, 2008

Very nice and light. Kept the filling well, and with the frosting it was a real treat. I had to double the filling to make it last. The filling mixing instructions were a bit unclear to me, so I made half the twists with a filling where the butter was mixed with the sugar and cinnamon before spread on the dough, and the other half with the butter spread on the dough before the sugar cinnamon mix was sprinkled. The latter was easier. The twists can easily stand being cut a bit wider than the recipe describes.

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amberwitch

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Reviewed: Nov. 9, 2008

Always a fan of allrecipes.com, I became a member just so I could review this recipe! These are wonderful -- light, delicious, and truly "melt in your mouth" yummy! Our family loves cinnamon rolls, but these twists were even better! The only change I made was to add 1/2 teaspoon of vanilla and a splash of milk to the icing. We ate them for dinner with a hot bowl of spicy chili ... yum! I will make them again and again for breakfast, brunch, soup dinners, and many other times in between!

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htheophilus

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Norfolk, Nebraska, USA

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Reviewed: Jun. 20, 2007

I made these this morning for the teachers at our VBS. They went to fast, I was lucky to get one! I did do a few things a tad differently. I added 2 more tablespoons of sugar and a HEAPING tablespoon of sour cream to the dough. I wanted to make sure that the dough itself had plenty of flavor. Also, along with pinching the dough together after folding it over the filling I used my rolling pin and rolled over the entire thing a few times. I used a pizza cutter to trim the dough edges that didn't have any filling and then to cut the strips. I'll be making these again very soon! Thanks for the great recipe!!

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