Coffee Breakers (Twisted Cinnamon Rolls)
(12 servings) Printable Version
- 1/4 cup butter or margarine
- 1/3 cup brown sugar
- 1 teaspoon light corn syrup
- 1/3 cup chopped pecans
- 1 package active dry yeast
- 3/4 cup warm water (about 110 degrees)
- 2 and 1/2 cups Bisquick baking mix (or see below)
- 2 additional Tablespoons butter or margarine
- 1/4 cup additional brown sugar
- 1 teaspoon cinnamon
How To Make Coffee Breakers (Twisted Cinnamon Rolls)
In a small saucepan over medium heat, melt 1/4 cup butter or margarine. Stir in 1/3 cup brown sugar and the corn syrup. Allow mixture to come to a boil and pour it out into a large oblong pan. Tilt pan to distribute evenly over the bottom. Sprinkle the pecans evenly onto of the mixture.
Pour warm water into a large mixing bowl. Sprinkle on the yeast and stir to dissolve. Add the Bisquick baking mix and beat vigorously until completely combined. Turn the dough onto a board that's been dusted with flour or Bisquick. Knead dough until smooth - about 20 times.
Roll dough into a 12-inch square. Brush with the 2 additional Tablespoons of butter or margarine. In a small bowl, mix together the brown sugar and cinnamon.
Sprinkle the center third of the dough with half of the brown sugar and cinnamon. Fold one-third over the center third. Sprinkle with remaining brown sugar and cinnamon. Fold remaining third over the 2 layers.
Cut with a sharp knife, crosswise into strips about 1-inch wide. Grasp ends of each strip and twist. Seal ends firmly.
Place strips - about 1 and 1/2 inches apart - in the pan on top of the pecans. Cover pan loosely with plastic wrap. Let rise in warm place until doubled in bulk - about 1 hour.
Bake at 400 degrees for about 20 minutes. Invert pan onto a serving platter while pan is still very hot.
To make your own baking mix instead of using Bisquick:
Place 2 and 1/4 cups all-purpose flour, 1 Tablespoon baking powder and 1/2 teaspoon salt in a mixing bowl. Cut in 2 Tablespoons of shortening with a pastry cutter.
A vintage recipe from 1961 from Fleischmann's Yeast for an interesting 'twist' on classic cinnamon rolls.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
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