We have a tradition in my office that when anyone leaves the department we send them off with a pot-luck breakfast on their last day. We actually find any excuse to involve food, but who doesn’t? Anyways, so yesterday I baked some cinnamon twists using Giada De Laurentiis’ recipe. It was good but I didn’t care for the lemon juice or cardamon that she puts in the dipping sauce so this morning I decided to tweak it a bit to put a little more Southern touch to it. So here’s what I did. Mind you I didn’t measure anything so eyeball the ingredients for the glaze.
For the cinnamon twists
Pastry dough (thawed for about 40 minutes at room temperature)
Water or egg wash
After the pastry dough has thawed, cut them into thin slices and roll between your hands then twist 2 pieces together to make it look like a rope. Place on a baking sheet topped with either parchment paper or a silpat. Repeat for all pieces. Then lightly brush the tops with water or an egg wash and dust with the cinnamon sugar.
Bake at 400 degrees for roughly 12-14 minutes until golden brown. Cool then drizzle glaze on top and enjoy!
For the glaze
Milk (or any milk substitute, I used rice milk)
Combine powdered sugar and milk (or milk substitute) until it reaches a consistency you are pleased with. Add a dash of cinnamon and roughly 1/4 teaspoon of vanilla. Easy peasy!
PS – I was playing around with the photos this morning and after editing them I decided to apply Pioneer Woman’s ‘Soft and Faded’ action and I really like the old school bakery feel it gives them, don’t you? You can see all of the pictures here in my flickr album.