Cinnamon Twist
Yields 12
This is a great dish to make for and with the kids!
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Ingredients
  1. FLOUR, A.P. 2 CUPS
  2. SALT 1 TSP
  3. BAKING POWDER 1 TBSP, 1 tsp.
  4. (IF USING SELF RISING FLOUR omit salt Add 1 tsp. BAKING POWDER)
  5. SUGAR, POWDERED 1 TBSP.
  6. SHORTENING 1/3 CUP
  7. BUTTERMILK 1 CUP
  8. (OR 1 CUP MILK AND 1 TBSP. VINEGAR, MIXED TOGETHER, LET STAND 15 MINUTES)
  9. BUTTER, MELTED 1/2 CUP
  10. Sugar, granulated 1/2 cup
  11. Cinnamon 1-1/4 tsp
  12. Powdered sugar 1 cup
  13. Hot water 1 Tbsp
Instructions
  1. SIFT TOGETHER. flour, salt, baking powder, and powdered sugar.
  2. USING 2 BUTTER KNIVES, CUT THE SHORTENING INTO THE FLOUR UNTIL THE SHORTENING IS PEA SIZE.
  3. DD BUTTERMILK TO FLOUR MIXTURE, MIX BY HAND ONLY UNTIL INCORPORATE. ( DO NOT OVER MIX)
  4. 4. PLACE DOUGH ON A WELL FLOURED SURFACE. SPRINKLE SOME FLOUR ON TOP OF DOUGH. PRESS DOUGH OUT SLIGHTLY; FOLD RIGHT OVER LEFT, LEFT OVER RIGHT, FRONT OVER BACK, BACK OVER FRONT. TURN DOUGH OVER, TUCKING IN ANY LOOSE DOUGH HANGING OUT.
  5. 5. ROLL OUT into a rectangle, about 16 inch wide, 12 inch height, 1/8 INCH THICK. Fold the edges until you have a fairly straight rectangle.
  6. BUTTER, MELTED 1/2 CUP
  7. Sugar, granulated 1/2 cup
  8. Cinnamon 1-1/4 tsp
  9. 6. Spread 1/2 of the butter evenly over dough. Combine sugar & cinnamon, sprinkle evenly over butter.
  10. 7. From the top, ( fold like a 1/3 folded letter)fold the dough 1/3 over the other dough, then fold the folded dough over the remaining 1/3 of dough.
  11. 8. Cut the dough into 1 inch strips. Holding the folded end in your hand , pull the dough slightly and gently twist 2 times. Place on buttered sheet pan
  12. 9. BAKE AT 450F FOR 8-9 minutes or until golden brown, REMOVE FROM OVEN, BRUSH WITH BUTTER.
  13. Combine water with sugar, drizzle over hot cinnamon twist.
Notes
  1. MAKE SURE THE OVEN IS 450F BEFORE YOU PUT THE CINNAMON TWIST