Make Ahead

Cinnamon Twists

by:
October 29, 2015
1 Rating
Author Notes

My mother did not make a wide variety of cookies. She likes a good piece of cake. "Cookies, one bite, you're done; then you reach for another one. Before you know it, you've eaten too many." But she made these scrumptious twists on occasion. The recipe was on Fleishmann's yeast packets when I was little, and deserves to be remembered. In this version, the cinnamon-sugar is sprinkled throughout the layers. Twisting them just once makes for a pretty, festive bow shape. Note that you'll need to rest the dough 2 hours at least and let it come to room temp, but otherwise the active time is only about 20-30 minutes. —creamtea

  • Prep time 2 hours 30 minutes
  • Cook time 15 minutes
  • Makes 4-5 dozen cookies
Ingredients
  • 1 packet active dry yeast
  • 1/4 cup warm water
  • 4 cups sifted flour
  • 1 cup butter, melted and cooled
  • 1 cup sour cream
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon cinnamon
In This Recipe
Directions
  1. Pre-heat oven to 375º
  2. Sprinkle yeast into water, stir to dissolve and set aside.
  3. In a large bowl, combine flour, butter, sour cream, eggs, salt and vanilla. Stir in yeast mixture, and continue stirring until smooth. Cover with a damp cloth.
  4. Refrigerate at least 2 hours and up to two days
  5. Remove dough, let sit at room temperature about 1/2 hour.
  6. Combine sugar and cinnamon in a small bowl. Sprinkle several tablespoons evenly onto a clean work surface or large cutting board. Place dough on board and roll with rolling pin to form a rectangle; sprinkle some additional sugar mixture over top.
  7. Fold rectangle in thirds from the short ends (like a letter). Roll again into a rectangle, 1/4 inch thick and sprinkle with remaining sugar mixture.
  8. Cut dough into strips about 1" x 4". Twist each once in the middle, then place on a greased baking sheet. Bake (in batches if necessary) 15 minutes.

See what other Food52ers are saying.

  • creamtea
    creamtea
  • Catherine Pastore
    Catherine Pastore

    2 Reviews

    Catherine P. April 7, 2019
    As I was making these today I thought I'd do a search to see if they were on a site somewhere because I have never seen anyone else make them and everybody raves about them. My Italian grandmother with a gift for anything that came out of the kitchen found a very similar recipe in the local newspaper - or so I thought - probably 60 years ago and gave them a whirl. They have been a family standard ever since as a sort of celebration cookie for birthdays, baptisms, family reunions, and sometimes just because. Thank you for adding to the story! Everyone should make these!
     
    Author Comment
    creamtea April 7, 2019
    Catherine, thanks for your comment! I used to love it when my mother made them. When I did a google search, all the other recipes were quite different and were twisted multiple times, but my mother's were like a bowtie and just delicious! They make a great celebration cookie. Thanks for sharing your family story!