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Prep Time:
25 minutes

Cook Time:
10 to 12 minutes

Servings:
12 to 14 twists

Prep Time:
25 minutes

Cook Time:
10 to 12 minutes

Servings:
12 to 14 twists

Cinnamon Twists

INGREDIENTS

Cinnamon Twists

  • 2 C. (500 mL) all-purpose flour
  • 1/2 tsp. (2 mL) salt
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 3/4 C. (175 mL) milk
  • 3/4 C. (175 mL) sugar
  • 2 tsp. (10 mL) ground Saigon cinnamon
  • 1/3 C. (75 mL) butter or margarine, melted

DIRECTIONS

  1. Heat oven to 450°F (230°C). Line cookie sheets with foil. Place flour and salt in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork until mixture leaves sides of bowl and soft dough forms.
  2. On lightly floured surface, knead dough just until smooth (do not over work dough). Roll out dough to 1/4” (5 mm) thickness. Cut with floured doughnut cutter. Remove holes; reroll.
  3. In small bowl, combine sugar and Ground Saigon Cinnamon; mix well. Dip biscuit rings in melted butter; dip in sugar-cinnamon mixture. Twist rings once; place 1″ (2.5 cm) apart on foil-lined cookie sheets.
  4. Bake at 450°F (230°C) for 10 to 12 minutes or until golden brown. Serve warm or cool.