New this month
Swedish Cinnamon Twists

Swedish Cinnamon Twists

"These tender twists are fantastic with fresh-brewed coffee. Although the recipe makes a big batch, the treats never seem to last long at our house."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough. Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangles; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.

Footnotes

  • Warmed buttermilk will appear curdled.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 17
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ta...

Most helpful critical review

These tasted great, but were a bit difficult to work with. I had to add additional flour to form an actual dough instead of a sticky mess, but that made the dough difficult to roll out thin eno...

Most helpful
Most positive
Least positive
Newest

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 ta...

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 ...

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 r...

OMGosh these were so good! I made them because I love all the pics that mominml submits so I had to check these out. They were so much easier for me to make than cinnamon rolls. I ended up wi...

Loved these. I only made 1/2 a batch for my family of 5 and came out with 13 twists, but they were big. I made the dough in my bread machine and then proceeded with the rest of the recipe. Th...

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 ;)

I followed the recipe as is with the exception that I knew I was going to need more filling--I like lots of brown sugar and cinnamon. These were great--will definitely use this recipe for the h...

These tasted great, but were a bit difficult to work with. I had to add additional flour to form an actual dough instead of a sticky mess, but that made the dough difficult to roll out thin eno...

My whole family loved these! They taste like sweet, soft pretzels. The recipe was also very forgiving to my mistakes. If your dough won't rise try putting it in the oven at about 175 degrees F. ...

Other stories that may interest you