Swedish Cinnamon Twists

This recipe is one from my cooking group that I've wanted to make since I tried them. They are delicious! TIPS: If you don't have buttermilk, add 1 tbsp lemon juice or vinegar to a glass measuring cup and add enough milk to make 1 cup. Let it sit for about 5 minutes. Also, I let the dough rise on it's own the first rising, but used my dough rising techniques from my bread recipe for the second. When they doubled, I removed the bowl of water and just raised the temp to 375° and started baking them. They turned out great! You could probably substitute raisins for the nuts as well. Enjoy another favorite!

Makes about 24 twists

1 tbsp active dry yeast
1 tbsp sugar
¼ cup warm water
1 cup buttermilk
¼ tsp baking soda
¼ cup instant nonfat dry milk
1 tsp salt
½ + 2 tbsp sugar
¼ cup butter, melted
2 eggs
4 cups flour
3-4 tbsp melted butter

Filling
½ cup brown sugar
1 tsp cinnamon
½ cup nuts, chopped (optional)

Mix yeast, sugar and water together until dissolved. Let proof for 10 minutes.

Bring buttermilk to boiling (in a small saucepan or in the microwave); buttermilk should curdle and separate. Let cool slightly. Pour into large mixing bowl and add baking soda, milk, salt, sugar, butter and eggs; beating well after each.

When mixture is lukewarm, add yeast mixture and stir well. Gradually stir in flour until dough forms a ball. On a lightly floured surface, knead dough about 5 minutes, adding additional flour as necessary to make dough smooth and soft. Lightly butter a large bowl. Place dough in bowl turning once to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour).

Preheat oven to 375°. Generously grease two baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12”x20” rectangle. Brush dough with melted butter. Sprinkle filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 minutes.

Bake for 10-12 minutes or until golden brown. Prepare glaze and brush on while rolls are still warm. You may want to double this recipe—they go fast!

Powdered Sugar Glaze
1½ cups sifted powdered sugar
1 tbsp melted butter
2 tbsp hot water
1 tsp vanilla

Whisk together all ingredients in a small bowl.