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I got this recipe from a friend a few years ago and it has become a week-end favorite for breakfast.


  • 1 package Duncan Hines Cinnamon Muffin Mix,divided
  • 2 cups all-purpose flour
  • 1 package quick -rising yeast
  • 1 egg, slightly beaten
  • 1 cup hot water (120* to 130* F)
  • 2 tablespoons butter, melted
  • 1 egg white, slightly beaten
  • 1 teaspoon water
  • 1&1/2 cups confectioners' sugar
  • 2&1/2 tablespoons milk


  • Grease 2 large baking sheets.
  • For rolls, combine muffin mix, flour and yeast in large bowl;
  • set aside.
  • Combine contents of swirl packet from mix, egg, hot water and melted butter in medium bowl.
  • Stir until thoroughly blended.
  • Pour into flour mixture; stir until thoroughly blended.
  • Invert onto well-floured surface; let rest for 10 minutes.
  • Knead for 10 minutes or until smooth, adding flour as necessary.
  • Divide dough in half.
  • Cut and shape 24 small ropes from each half. Braid 3 ropes to form small twist and place on greased baking sheet.
  • Combine egg white and 1 teaspoon water in small bowl.
  • Brush each twist with the egg white mixture and sprinkle with the contents of the topping packety from the mix.
  • Allow twists to rise for one hour or until doubled in size.
  • Preheat oven to 375*.
  • Bake at 375* for 17 to 20 minutes or until golden brown.
  • Remove to cooling racks.
  • For topping combine confectioners' sugar and milk in a small bowl.
  • Stir until smooth.
  • Drizzle over warm rools.
  • Serve warm or cool completely.
  • MAKES 16 Rolls

Categories: Bread  Coffee Cake 
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