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Cinnamon Toast Twists

Morning people, I salute you. However, I will never truly join your ranks. Mornings are just not my thing. I remembered that today as I dragged my sleepy self out of bed for a 6am yoga class. I’m hitting my stride with my couch-to-5K program and my muscles need a little extra stretching out. Since I already use up the maximum time my kids can be at the Y child-care, the early morning class is my only option. I’m not generally a coordinated person, so yoga has always been a challenge for me. I fall over most classes. Thankfully, the instructor says that’s proof I’m pushing my limits – but I think she’s just being nice.  Trying to force my body into a pretzel at an (in my opinion) ungodly hour of the day was a special treat. The only positive was that I was home and bursting with energy after class. I had enough pep in my step to whip together these tasty little twists for my kids.

These Cinnamon Toast Twists are crisp on the outside, full of buttery-sugary goodness on the inside. They melt in your mouth and are the perfect size for little fingers. My husband called them little cinnamony burritos. My kids simply devoured them. They are far easier than cinnamon buns, but with a lot of the same flavor and deliciousness.

Start with good white bread. Cut the crusts off.

Then roll the bread very thinly.

Spread both sides with melted butter. Yes, both sides. Yes, your counter is going to get a little messy.

Then sprinkle one side with cinnamon sugar. My daughter helped me starting with this step.

Fold both sides in towards the middle. Then roll up tightly and place in a mini-muffin tin.

Repeat with the remaining pieces of flattened bread. These are so easy, even a 5-year-old can do it – aren’t her little hands adorable?

Sprinkle with a little more cinnamon sugar and bake.

The tops get all golden and the bottoms caramelize up a little with the butter/cinnamon/sugar. Mmmmm. So delightful.

They pull apart in gorgeous golden buttery goodness. Yuuuum!

These take just minutes to make and I’ll bet you have everything you need just sitting on your counter. Beware though, they are HIGHLY addictive.

Cinnamon Toast Twists
from Circle B Kitchen

a dozen or so slices of very soft, fresh white bread
melted butter
cinnamon sugar (1/2 cup sugar and 1 T cinnamon)

Preheat the oven to 375 degrees.

Cut the crusts from a slice of bread and roll until very thin. Spread both sides of the bread with melted butter and then sprinkle one side with the cinnamon sugar, making sure to cover very well.  Fold each side into the middle and then gently roll up and place in a buttered mini muffin tin.  Sprinkle with a little more cinnamon sugar.

When all of the rolls are made, bake for 15 to 20 minutes, or until they are just starting to turn golden brown and get a little crisp.  Remove from the muffin tin to cool slightly before serving.

These freeze really well.  To reheat, place briefly in a microwave to thaw and then bake in a low oven (250 or 300 until warm and slightly crisp.  Alternately, you can reheat them in foil in the oven.

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Comments

  1. T stands for Tablespoon. So mine turned out super cinnamony. Please use only a teaspoon of cinnamon.

    • I’ve always made my cinnamon sugar with a tablespoon, not a teaspoon of cinnamon. I’ve actually seen recipes that call for two tablespoons cinnamon per 1/2 cup of sugar. Certainly adjust for your own tastes!

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