From Paulette Vickery's Recipe Collection

Cinnamon Twists

breads

3/4 cup milk
1 pkg active dry yeast
4 cup whole wheat yeast bun mix
2 each eggs, beaten
1/2 cup sugar
2 teaspoon cinnamon
3 tablespoon butter, melted

In saucepan heat milk to luke warm, (115-120 degrees, on cooking thermometer). In large mixing bowl dissolve yeast in milk. Add Bun mix. Mix well. Add eggs, mix thoroughly. Turn out onto lightly floured pastry board, and knead till smooth and elastic, 12-15 strokes. Return to greased mixing bowl, turning dough once to coat entire surface. Cover and let dough rise in warm, draft free place, till doubled in bulk, 1 1/2 hours. Punch down, let rest 10 minutes. Meanwhile, combine sugar and cinnamon. On lightly floured pastry board, roll 1/2 of dough into 20-9 inch rectangle. Brush with half of melted butter. Sprinkle with half of cinnamon sugar mixture. Roll up jelly roll fashion, begining with long side. Seal edges. Using sharp knife, cut roll in half lengthwise. Place side by side, cut sides up. Seal ends. Twist several times, by lifting one portion of dough over the other. Moisten and seal ends. Shape into a ring, sealing ends together. Place in greased 9 inch round baking pan. Repeat with second half of dough. Cover pans, and allow dough to rise till nearly double in bulk, 45 minutes. Bake at 350 degrees, for 45 minutes. Drizzle with powdered sugar icing if desired. Makes 2 cinnamon twists.

Yield: 20 servings




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