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Gran’s No Knead Whole Wheat Cinnamon Twists (Active Dry)

Try this creative and wholesome "twist" on cinnamon rolls. Whole wheat, brown sugar and cinnamon flavors combine to make this a hit for the whole family. And the dough can rise in the refrigerator if you prefer.

Gran’s No Knead Whole Wheat Cinnamon Twists (Active Dry)

Print Recipe

Yield

10 to 12 servings

Difficulty

Intermediate

Prep Time

0:40

Bake Time

18 to 23 minutes

Rise Time

2 hours, 10 minutes

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Ingredients

  • 1/2 cup boiling water
  • 1/2 cup corn oil
  • 1/4 cup sugar
  • 1/2 cup warm water (100° to 110°F)
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 1 egg
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • Topping/Filling
  • 6 tablespoons butter, melted
  • 1-1/4 cups packed brown sugar
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 cup butter, softened

Directions

  1. Combine boiling water, oil and sugar in a large bowl, stirring to dissolve sugar. Let cool slightly. Stir warm water and yeast together in a small bowl to dissolve yeast; let stand 5 minutes. Stir yeast mixture, egg and salt into oil mixture. Add 2 cups all-purpose flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Form dough into a ball; place in a greased bowl, turning to grease top. Cover; let rise in warm draft-free place about 90 minutes or until doubled in size. (1st rise may also be completed in refrigerator for 2 to 24 hours).
  2. Drizzle 2 tablespoons melted butter in bottoms of each of three 9-inch round or 8-inch square baking pans or any combination of three of these pans. (*See note below for more pan options). Combine brown sugar and cinnamon in a small bowl. Sprinkle 3 tablespoons brown sugar mixture over butter in each pan. Set pans and remaining brown sugar mixture aside.
  3. Roll dough to 18 x 11-inch rectangle. Spread softened butter over dough. Sprinkle remaining brown sugar mixture evenly over butter on one long half of the dough. Fold dough over sugar mixture pinching seams together. Cut dough into 18 to 21 (3/4 to 1-inch thick) strips. Twist doubled strips several times, stretching dough slightly. Arrange twists in prepared pans, beginning along the edge of pan placing twists end to end forming a spiral. (Twists do not need to touch; they will rise and touch one another during baking.) Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.(2nd rise may also be completed in refrigerator for 2 to 12 hours. Let stand at room temperature for 20 minutes before baking.)
  4. Bake at 350°F for 18 to 23 minutes or until lightly browned. Remove from oven; invert pans onto serving trays.
  5. *Recipe Note: Dough may also be baked in one 13 x 9-inch pan AND one 9-inch square OR 11 x 7-inch pan. Portion melted butter and brown sugar mixture among pans as follows. For 13 x 9-inch pan, use 3-1/2 tablespoons butter and 5-1/2 tablespoons brown sugar mixture; for 9-inch square or 11 x 7-inch pan, use 2-1/2 tablespoons butter and 3-1/2 tablespoons brown sugar mixture).
  6. Recipe Tip: To freeze baked cinnamon twists to eat later: let cool, then wrap in foil and place in resealable plastic bag before freezing. To reheat, thaw twists; place foil-wrapped twists on baking sheet and heat in 350°F oven for 15 minutes or until warm.

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