Cinnamon Twists from the Cast Iron Issue of Taste of the South

 

Katy Rose holding the Cast Iron Issue open to my Southern Plate Suppers column! We found this one at Lowe’s.

YAY! It’s time for the Annual Cast Iron Issue of Taste of the South Magazine! This is one of my FAVORITE issues of the
 magazine because it is dedicated to our beloved heritage cookware and filled to the brim with recipes using our beloved heritage cookware. Top that off with lots of stories from notable folks about their cast iron memories from days gone by, and you have an instant classic.

More special to me, though, is that this year I had an opportunity to share the story behind my Grandmama’s tiny cast iron skillets that her father bought for her on her sixth birthday. Be sure and pick up this issue, on newsstands now, to read my story and get my full menu of recipes.

As a special treat, today I’m sharing the recipe for these delicious Cinnamon Twists, which are just part of my complete menu of recipes in this issue. These are so easy to make when you start with a boxed pizza crust mix. We love to serve them with our homemade pizza.

Mama, Grandmama, Katy Rose, and me. In the Current issue of Taste of the South.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cinnamon Twists

Ingredients

  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • 1 (6.5-ounce) box Jiffy Pizza Crust Mix, whisked
  • 1/2 cup warm water (80° to 90°)
  • 1 tablespoon butter, melted
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon orange juice or vanilla extract

Instructions

  1. Preheat oven to 375°. Lightly spray a baking sheet with nonstick cooking spray.
  2. In a small bowl, combine sugar, cinnamon, and salt; set aside. In a medium bowl, combine pizza crust mix and 1/2 cup warm water; stir until a soft dough forms. Cover and let stand for 5 minutes. (Dough will be sticky.)
  3. Turn dough out onto a lightly floured surface; knead 2 to 3 times. Using floured hands, press dough into an 8x4-inch rectangle. Brush dough with melted butter; sprinkle with half of cinnamon mixture. Cut dough lengthwise into 8 strips.
  4. Fold 1 dough strip in half and press ends together; twist into a 6-inch rope. Place rope on prepared baking sheet. Repeat with remaining dough strips, placing ropes 1 inch apart.
  5. Bake until lightly browned, 13 to 15 minutes. Let cool completely on a wire rack.
  6. In a small bowl, combine confectioners’ sugar, cream, and orange juice or extract; stir until smooth. Drizzle over cinnamon twists; sprinkle with remaining cinnamon mixture.
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This issue is going fast so if you don’t subscribe,

be sure and look for it on news stands as soon as possible while they last!

Taste of the South Cast Iron Issue, on newsstands now. Also available on iTunes and Kindle.

“Love and Kindness are never wasted.

They always make a difference.

They bless the one who receives them and they bless you, the giver.”

~Barbara De Angelis

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Comments

  1. Sandy W. says

    Christy,

    I can’t even IMAGINE how heavy a cast iron “baking sheet” would be. (Since I am old as dirt, I guess I would have SEEN one by now), so I assume this “cast iron recipe” is made on a regular baking sheet? ; )

  2. denise says

    Lovely photo of 4 generations. I am excited to try this recipe…especially when I am short on time ! Thanks for all you do-sharing stories and recipes- and all of the wonderful quotes. Many of them have brightened my day ! Thanks to you (I think) I’m developing a renewed interest in old (well…my age era ) pyrex !

  3. ALICE KOZAK says

    Members.
    I have just received this issue of Taste of the South.
    All the wonderful recipes using cast iron cookware are very
    interesting to me.
    Can’t wait to try them all.
    For sure, I will love my cast iron cookware twice as much.
    hugs,
    Alice (Pudggiebunny)

  4. Ruby says

    I HAVE 5 VARIOUS SIZES OF CAST IRON FRY PANS AND COULD NOT DO WITHOUT THEM. I USE THEM FOR SO MANY THINGS. I MAKE MY PINEAPPLE UPSIDE DOWN CAKE IN ONE AND IT COMES OUT PERFECT. I HAVE ONE PIECE WHICH IS A CHICKEN FRYER AND THIS IS ALSO USED ALOT AND THE CHICKEN COMES OUT BEAUTIFUL. THANKS FOR ALL YOUR GREAT RECIPES AND SUGGESTIONS. RUBY

  5. Glenda L. says

    These cinnamon twists looks yummy. I can not wait to try them.
    I am also looking for some of the vintage pyrex bowls and also
    the cast iron skillets. I make branch out to the antique stores to
    see what I can find. Love the pictures of your family.
    Thanks for sharing!

  6. Stephanie says

    I can’t wait to get my issue. I love cast iron. I am a beginner but there is a long line of cooks in my family that I have grown up watching cook with cast iron. Is it true that you should use one of baking and one for frying with. I can’t wait to get home to see if my issue is in the mail.

    Great picture of the girls in the family.

  7. Lorelei says

    I have lots of cast iron pieces, most of them given to us as wedding gifts 47 years ago. My favorite, which I use every day, is a 10 inch square skillet. It was given to me about three years ago by an elderly couple who were moving into a small apartment. I wonder now how I ever cooked without that skillet. I have no idea how old it may be, but it is so smooth and perfectly seasoned. I will pass it to my granddaughter some day since she loves to cook as much as I do.

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