Orange-Cinnamon Twisties

A Different Twist for Cinnamon Rolls

Apr 29, 2008 Tammy Andrew

A tasty way to start the morning is with a light pastry. Kids and adults both love the taste of cinnamon rolls. Tea, coffee and milk are all wonderful compliments to a flaky bread. Orange peel and cinnamon together provide a delicious flavor. And homemade pastries warm from the oven is a treat few can resist.

Unfortunately, cinnamon rolls take a while to make from scratch. Try this quick and easy sweet dough recipe and a delicious filling made from sugar, cinnamon and orange peel. A fresh batch of warm homemade sweet bread can be ready in just over an hour. Instead of rolling them into the classic bun shape, fold and slice the dough. Take each strip and give it two twists to trap the filling and give the pastry a pretty striped effect.

One batch makes 32 twists. Leftovers can be stored in a sealed container for a sweet afternoon treat.

Sweet Dough

• 2 pkg. yeast
• ¼ c. sugar
• 1 c. warm water
• 1/3 c. nonfat dry milk
• ¼ c. vegetable oil
• 1 tsp. salt
• 1 egg
• 3 ¾ to 4 ¼ c. all purpose flour

1. In a large bowl, sprinkle yeast and sugar over warm water. Stir with a wooden spoon until dissolved. Add dry milk, oil, salt, egg and 2 c. of the flour. Mix until well blended; about 3 minutes.
2. Stir in enough additional flour to make a soft dough. Knead on a lightly floured surface until no longer sticky; about 5 minutes.
3. Cover and let rest 15 minutes.

Filling

• 1 c. sugar
• 2 Tablespoons grated orange peel
• 2 Tablespoons cinnamon
• ¼ c. butter or margarine, softened

1. In a small bowl, stir together sugar, orange peel and cinnamon.
2. Divide the sweet dough in half. On a lightly floured surface roll out one half into a 16x12 inch rectangle. Spread 1 Tablespoon of softened butter, lengthwise, in a 4 inch wide strip, down the center of the rectangle. Sprinkle with ¼ cup of the sugar mix.
3. Fold the rectangle lengthwise over the sugar. Spread the top of this part with 1 Tablespoon of softened butter and sprinkle with ¼ cup of the sugar mix.
4. Fold the remaining part of the rectangle over the sugar. Pinch the seam to seal the edge.
5. Cut the folded rectangle crosswise into 16 strips. Twist each strip twice. Place on a greased baking sheet.
6. Repeat steps with the remaining dough, butter and sugar.
7. Cover and let rise until doubled; about 45 minutes.

Bake at 375° F (175° C) for 15 minutes or until golden brown. Immediately remove from baking sheets. Serve warm.