Cinnamon Twists

By LoriCaputo

Ingredients

• 5-1/2 to 6 cups all-purpose flour
• 1/2 cup sugar
• 2 envelopes FLEISCHMANN'S RapidRise Yeast
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup water
• 1/2 cup butter or margarine, cut into pieces
• 2 eggs
• 1 (8-ounce) package imported chopped or
• snipped pitted dates
• 2/3 cup sliced almonds, toasted
• 2/3 cup firmly packed brown sugar
• 1-1/2 teaspoons Ground Cinnamon
• Powdered Sugar Frosting (recipe follows)

Preparation

Step 1

Directions
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until warm (120 to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Cover; let rest on floured surface 10 minutes.

Knead dates and almonds into dough. Roll to 24 x 12-inch rectangle. Melt remaining butter; brush on dough. Sprinkle with brown sugar and cinnamon. Fold dough in half lengthwise. Cut crosswise into 24 strips. Twist each strip twice. Place on 2 large greased baking sheets. Cover with plastic wrap; refrigerate 2 to 24 hours.

Remove from refrigerator. Uncover rolls; let stand 10 minutes at room temperature. Bake at 375oF for 15 minutes or until done. Remove from sheets; let cool on wire racks. Drizzle with Powdered Sugar Frosting.

Powdered Sugar Frosting: In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons milk. Stir until smooth.