RECIPE #80: Cinnamon Twists

Whenever I make Brioche dough and have left overs, I put the leftovers in a Ziploc or Tupperware container in the freezer to make rolls or these Cinnamon Twists at a later date.

Ryan says these taste like a combo between a sugar donut and cinnamon roll.
You decide.

Cinnamon Twists

1/2 C sugar
1 T cinnamon
Brioche dough scraps
Egg wash (1 egg beaten with a little water)

Use a baking stone or silicone mat or grease a cookie sheet.

Preheat oven to 375 degrees.

Mix sugar and cinnamon together in a small bowl then set aside.

Roll out dough with a little flour as needed. Brush surface of brioche lightly with egg wash and sprinkle generously with sugar mixture. Flip dough over and repeat.

Using a pizza cutter or paring knife, cut dough into 3/4" strips. Twist strips into spirals and space evenly on cookie sheet. Let rest for 15 minutes.

Bake for 15-20 minutes or until golden brown.

Serve warm or cooled but in the same day.

GREAT with coffee, milk or juice especially in the morning.


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