Yep, this is yet ANOTHER recipe using cinnamon!! If I had my way, I would probably put cinnamon in everything I baked :) This recipe came out of the 1938 edition of the Town Crier De Luxe Recipe Book, the same year my mom was born!
My mom used to make cinnamon rolls a lot growing up. She moved into a skilled nursing facility this past December and about three weeks ago, my family and I were able to visit with her. My mother is pretty much bedridden and her memory is starting to fail a bit, but she is still able to recognize us. I feel incredibly blessed that I still have in her my life, because she is so very ill. I think the next time I visit my mom, I will pack some cinnamon twisties in my suitcase!!!
Ingredients
2 cups white flour
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
4 tablespoons shortening
2/3 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Powdered Sugar Glaze
3/4 cup powdered sugar
2 teaspoons water
Preheat oven to 400 degrees. Spray a 9-inch round pan with non-stick cooking spray. In a large bowl, put the flour, baking powder, salt and sugar. "Cut" in the shortening with two knives. Pour the milk in the middle and with a large spoon, mix well until soft dough forms. On a lightly floured surface, knead about 10 times and then roll out until it is 12 inches long and six inches across. Brush the melted butter over the entire surface. In a small bowl, put the sugar, cinnamon and nutmeg. Sprinkle evenly over the dough and then roll up like a jelly roll and cut into eight slices. Place in prepared pan. The cinnamon rolls will look small, but with five teaspoons of baking powder, they get bigger, I promise! Bake for 20 minutes or until they begin to turn lightly brown on the bottom. Remove from oven. In a small bowl, put the powdered sugar and water. Mix well with small spoon until smooth and then drizzle over the "twisties." Makes eight. Cover loosely with foil at room temperature.
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