Cinnamon Twists

10 ingredients
2 steps

Ingredients

  • 1 pkg. Duncan Hines cinnamon muffin mix, divided
  • 2 c. all purpose flour
  • 1 pkg. (1/4 oz.) quick rise yeast
  • 1 egg, slightly beaten
  • 1 c. hot water (120~ to 130~)
  • 2 Tbsp. butter or margarine, melted
  • 1 egg white, slightly beaten
  • 1 tsp. water
  • 1 1/2 c. confectioners sugar
  • 2 1/2 Tbsp. milk

Directions

  1. 1
    Grease 2 large baking sheets. Combine muffin mix, flour and yeast in large bowl; set aside. Combine contents of swirl packet from Mix, egg, hot water and melted butter in medium bowl. Stir until thoroughly blended. Pour into flour mixture; stir until thoroughly blended. Invert onto well floured surface; let rest for 10 minutes. Knead for 10 minutes or until smooth, adding flour as necessary. Divide dough in half. Cut and shape 24 small ropes from each half. Braid 3 ropes to form small twist and place on greased baking sheets. (Or, join ends of twist to form circles.) Combine egg white and 1 tsp. water in small bowl. Brush each twist with egg white mixture and sprinkle with contents of topping packet from Mix. Allow twists to rise 1 hour or until doubled in size. Preheat oven to 375°. Bake at 375° for 17 to 20 minutes or until deep golden brown. Remove to cooling racks.
  2. 2
    For topping, combine confectioners sugar and milk in small bowl. Stir until smooth. Drizzle over warm rolls. Serve warm or cool completely. Makes 16 rolls.

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