Cinnamon "Twisties"

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.

 

 

Cinnamon Rolls

These cinnamon rolls are so quick and easy to prepare. You can make them up before the kids go to school or first thing on a Saturday or Sunday morning.  The smell of them baking will be sure to get your family up!  Cinnamon rolls are one of my all time favorites.  I am the oldest of three and growing up my siblings and I would take "turns" to see who would get the center roll because it always had the most icing! Just in the past couple of years I have started baking with unsalted butter.  I love to bake, but never paid too much attention as to whether I was buying unsalted or salted butter.  Try unsalted butter the next time you bake and see if you notice a difference - I have!

Ingredients:
2 cans (8 ounce each) refrigerated crescent dinner rolls - any brand

Filling:

1/2 cup packed light brown sugar
1/2 cup powdered sugar
5 tablespoons unsalted butter or margarine (softened)
1 1/4 teaspoons cinnamon

Icing:

3/4 cup powdered sugar
1 tablespoon unsalted butter or margarine (melted)
2 tablespoons milk

Directions:

Preheat oven to 375 degrees.  Lightly grease a 9-inch round pan.  Open each can of crescent rolls and take each square of four and place them next to each other on the counter (no need to flour the counter). Seal the seams until you have a large rectangle. In a medium bowl, mix the brown sugar, powdered sugar, cinnamon and butter or margarine, until well combined.  Spread the filling over the entire rectangle, leaving about 1/4 inch around the edges.  Roll up tightly, like a jelly roll.  Slice into eight equal pieces and place in pan.  Bake about 20-25 minutes or until brown.  Let cool about 10-15 minutes.  For the icing - in small bowl,  mix the powdered sugar, butter or margarine and milk until smooth.  Drizzle on top of cinnamon rolls.