Cinnamon Twists

This morning, my kids and I made our old favorite, Cinnamon Twists. As we were making them, I remembered someone asked me for the recipe a few weeks. back. Sorry about not doing that! I tried to take a picture of our creations, but I could not find my camera and the kids were hungry. So, I borrowed this image from another website which will be named momentarily.

I'll type the recipe here, but I noticed a very similar recipe is posted at Allrecipes.com, too. At least the recipe is similar. The instructions are way more complicated than ours, though! There is a made-from-scratch version of this recipe at marthawhite.com if you are feeling ambitious. That's where I found this photo. The preparation instructions at marthawhite more closely mirror how we do ours. So, without further ado, here's our recipe:

1/4 cup sugar, give or take
1 tsp. Cinnamon (I just use a spoon from the silverware drawer, so whatever looks right)
1 (10 ounce) can refrigerated biscuit dough
Melted butter or margarine, about 3TBS, but we end up pouring some out. I like to have a good sized puddle for dipping.

We don't use nuts, but the recipe calls for them. Crush a few walnuts (1/4 cup or so) to mix into the sugar mixture if you like.

Preheat oven to 425°, lower if using a thin metal pan. Melt the butter on a small plate. Mix cinnamon and sugar on another small plate. Lay those two plates side-by-side. Get out a baking sheet and lay it beside the sugar plate. An insulated pan works best to minimize the risk of the sugar burning before the twists are done.

Open the can of biscuits. Take one biscuit and roll it into about a six-inch rope. Connect the two ends so you have a circle. Dip the circle in the butter, next in the sugar mixture. Give the coated biscuit a twist so it resembles a figure 8, then lay on baking sheet. Repeat with all biscuits. Place filled pan in oven. Bake for 8 minutes or until they look golden brown.

Eat quick because the kids will ingest as many as they can get their hands on!

Happy Saturday!