Cinnamon Sugar Twists

I made these cinnamon sugar twists last Sunday.  I had just treated myself to my morning fix of Pinterest.  I left the computer inspired to bake something delicious, and sinfully Sunday morning good.

I went with cinnamon rolls twisted like breadsticks.

They were just what our Sunday morning ordered; cinnamon, sugar and carbohydrates.

2 3/4 cup all purpose flour, plus extra for rolling
1/3 cup sugar
1 packet active dry yeast
dash salt
4 Tbsp butter
1/3 cup whole milk
1/4 cup water
2 room temperature eggs
2 tsp vanilla

Filling:
1 cup sugar
 2 Tbsp cinnamon
4 Tbsp butter, melted

In large bowl, mix 2 cups flour (save 3/4 for later) next 3 ingredients.  Set aside.

In small saucepan, melt butter and milk.  Remove from heat and add water and vanilla. Cool 5 minutes.

Add milk mixture to dry mixture, mix well.  Whisk together eggs and add to batter.  Continue mixing and add 3/4 cup flour.  Mixture will be sticky.

 

Place dough in a medium sized greased bowl, and turn to coat.  Cover with plastic wrap and let dough rise in a warm place for 45 minutes, until it doubles in size.

Knead dough and add a few tablespoons flour, cover and let rise 10 more minutes.

In a small bowl, mix cinnamon and sugar for filling.  

On a clean, dry, nonstick surface, roll out dough.  Using a pizza cutter, make long strips, about 8" long and 2" wide.  Brush each strip with melted butter, and generously sprinkle with filling.  Twist strips tightly, be careful to keep cinnamon sugar inside.

Sprinkle tops with remaining filling, and place on baking sheet.

Bake at 350 for 10-15 minutes.  Let cool 5 minutes, and enjoy while warm!