Monday, September 9, 2013

Cherry Twists


  I made these twists for my family last weekend. We had a busy Saturday morning planned and I needed something that we could make and eat on the run. With four kids we had baseball games, theater rehearsal, and a birthday party all by 10 am. Ha!! So, I made the dough the night before to cut making it on Saturday morning in half. When I opened the fridge the dough had risen so much that it was coming over the sides of my large bowl. I really loved how they turned out though. The dough is really good and I plan to use this dough recipe for other recipes. It rose and baked nicely. I hope you enjoy it too! :)

4 cups all purpose flour
2-2 1/2 cups bread flour
1 Tbsp + 1 tsp Active Dry Yeast
3/4 cup sugar
1 1/2 tsp kosher salt
1 3/4 cup milk
1/4 cup butter
3 eggs, lightly beaten

1 can of cherry pie filling

2 cups confectioners' sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk


In a large mixing bowl or Kitchen Aid combine 2 cups all purpose flour, yeast, sugar, and salt. In a small saucepan heat milk and butter until 120 F.  The butter should just be completely melted. Gradually add the liquid to the flour mixture and beat on medium speed for 1 minute.

Add eggs and beat the mixture for 3 minutes on medium speed.  Add the remaining 2 cups of all purpose flour and mix until incorporated.  Then 1/2 cup at a time add enough of the remaining bread flour to make a soft dough.  Knead on low (2) for 4 minutes until the dough is smooth and elastic.  Grease a large glass or plastic bowl with shortening form the dough into a ball, cover with a cloth and allow to rise for 1 hour.

Divide the dough into 2 equal portions.  Lightly dust your work surface with flour and roll 1 of the dough pieces into a 12" square.

Spread about 1/2 of the filling over half of the dough, leaving a 1/2" border around it's perimeter.

Fold the top half of the square down over the filling and press the edges to seal.  Using a knife or pizza cutter, cut into 1" strips.

Twist the strips and place on a baking sheet that is sprayed with non-stick cooking spray or lined with parchment paper.  Repeat with the other piece of dough.  Cover and let the twists rise until double.  About an hour.

Meanwhile Preheat oven to 350 F.  Bake for 15 to 20 minutes. Remove to a cooling rack.

To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

Source for the dough: A Handful of Everything
Source for the frosting: All Recipes


  1. Hi Deanna! I'm ready to send out the It's Fall Y'all linky codes and I don't have an email address for you. Could you send me an email at lovebakesgoodcakes(at)gmail(dot)com .... thanks so much! Excited to have you co-hosting with us :)


I love hearing from you and would love a comment. Have a great day. :)