Happy memories of eating at The Pie in Salt Lake City, Utah. It's a dank underground hang-out that makes some of the best pizza in the United States. Spend some time there and you'll find yourself writing on the walls, choosing some music from the jukebox, and wishing someone (especially that cute guy in the corner) would just look back. Always order a smaller pizza than you intended so you have some room for their delicious Cinn-A-Part dessert pizza. It is heaven where heaven would never dare tread. Or come to my house and I'll make you my version - I call them Cinnamon Twists. They're reminiscent of your visit to The Pie and you'll be glad you came by for a visit. But please don't write on the walls.
Cinnamon Twists
Dough:
1 C Warm Water
2 t Yeast (If you use yeast cakes - use one cake)
1½ T Sugar
2 T Oil
1 t Salt
2 ½ - 3 C Flour
Mix the water, yeast, and sugar. Let it set until the yeast activates (5 minutes). Using a mixer with a dough hook, add oil, salt, and 1 C flour. Mix well. Add flour ½ cup at a time until the dough is slightly sticky and no longer clings to the bowl. No need to let it rise. Roll the dough thin into a rectangle shape. Cut the dough into ½ inch strips.
Do the Twist:
¾ C Sugar
1 T Cinnamon
½ C Butter
Preheat oven to 375°. Melt the butter in a shallow bowl. Mix the sugar and cinnamon on a large plate. Dredge a dough strip in the butter. Coat it well in the cinnamon mixture. Fold the strip in half (I stretch it a little) and twist it. Place on a parchment-lined cookie sheet (you can skip the parchment if you’d like but it helps with clean up). Repeat, repeat, repeat. Cover and let rise for 15 minutes. Cook for 40 minutes. They will still look a little pale but the edges and tails will be golden.
Icing
While the twists are cooking, mix:
1 C Powdered sugar
1½ T Milk
½ t Vanilla
with a fork. When the twists come out of the oven, drizzle the icing over them and enjoy!
Makes 10-12 twists.
Cinnamon Twists
Dough:
1 C Warm Water
2 t Yeast (If you use yeast cakes - use one cake)
1½ T Sugar
2 T Oil
1 t Salt
2 ½ - 3 C Flour
Mix the water, yeast, and sugar. Let it set until the yeast activates (5 minutes). Using a mixer with a dough hook, add oil, salt, and 1 C flour. Mix well. Add flour ½ cup at a time until the dough is slightly sticky and no longer clings to the bowl. No need to let it rise. Roll the dough thin into a rectangle shape. Cut the dough into ½ inch strips.
Do the Twist:
¾ C Sugar
1 T Cinnamon
½ C Butter
Preheat oven to 375°. Melt the butter in a shallow bowl. Mix the sugar and cinnamon on a large plate. Dredge a dough strip in the butter. Coat it well in the cinnamon mixture. Fold the strip in half (I stretch it a little) and twist it. Place on a parchment-lined cookie sheet (you can skip the parchment if you’d like but it helps with clean up). Repeat, repeat, repeat. Cover and let rise for 15 minutes. Cook for 40 minutes. They will still look a little pale but the edges and tails will be golden.
Icing
While the twists are cooking, mix:
1 C Powdered sugar
1½ T Milk
½ t Vanilla
with a fork. When the twists come out of the oven, drizzle the icing over them and enjoy!
Makes 10-12 twists.
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