Thanks, mom. And Betty Crocker. This recipe looks unassuming but once you unleash it in your kitchen you must eat every single one of them. Yes, they are that good. Even if your first bite does not tip you off. It’s the how-often-you-go-back that proves the point.
It all starts with a biscuit recipe from an old Betty Crocker cookbook (copyright 1950). Take the dough, roll it out, add the butter, cinnamon & sugar and make the twists. Bake ’em, then top with vanilla glaze. Ear-re-SIST-able.
Here’s my demo on WSMV Channel 4 Nashville’s More at Midday show (with Holly Thompson). And the recipe is below.
Chef Paulette’s Cinnamon Twists VIDEO
Chef Paulette’s Biscuit Dough Cinnamon Twists
2 cups flour
2 ½ teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, cold
¾ cup milk
4 tablespoons unsalted butter, at room temp & spreadable
5-6 teaspoons cinnamon
2-3 teaspoons sugar
Preheat oven to 425 degrees F.
Whisk the flour, baking powder and salt in a medium mixing bowl. Add 4 1-tablespoon pats of cold butter. Cut into the flour mixture with a pastry cutter or knife until butter pieces are small specks. Add milk and whisk together with a fork until a dough forms. Knead just enough to press into a thick disc of dough.
Roll out on a floured work surface to ¼ inch thick. Spread the 4 tablespoons of soft butter to cover surface of dough. Sprinkle cinnamon and sugar evenly over surface. Fold dough in half and rolled lightly to seal together. Cut into 1-inch strips. Lift each strip and twist into a loose spiral. Place on a baking sheet. Bake for 10-12 minutes until golden. Let cool then drizzle glaze.
Glaze:
1 cup powdered sugar
hot water
¼ teaspoon vanilla extract
Place sugar in a medium mixing bowl. Run tap water until very hot. Add water to sugar 1 tablespoon at a time, stirring, until you have a semi-thick icing. Stir in vanilla. Drizzle over cinnamon sticks.
Chef Paulette 