• Cooking Time: 40
  • Servings:
  • Preparation Time:


These are quite different from the regular cinnamon twist.


  • 1 cup water
  • 1/4 cup margarine or butter, softened
  • 1 egg
  • 3 1/2 cups bread flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine or quick active dry yeast
  • Walnut Filling (Below)
  • Maple Icing (Below)
  • Walnut Filling:
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons maple-flavored syrup
  • 2 tablespoons margarine or butter, softened
  • 1/2 teaspoon ground cinnamon
  • Maple Icing:
  • 1 cup powdered sugar
  • 1/2 teaspoon maple extract
  • About 1 tablespoon milk


  • MEASURE carefully, placing all ingredients except Walnut Filling and Maple Icing in bread machine pan in the order recommended by the manufacturer.
  • SELECT Dough/Manual cycle. Do not use delay cycles.
  • REMOVE dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Walnut Filling.
  • GREASE rectangular pan, 13x9x2 inches. Roll or pat dough into 16x10-inch rectangle on lightly floured surface. Spread half of the filling lengthwise down center third of rectangle. Fold one outer third of dough over filling; spread remaining filling over folded dough. Fold remaining third of dough over filling; pinch edge to seal.
  • CUT crosswise into sixteen 1-inch strips. Holding a strip at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows or 8 strips each. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)
  • HEAT oven to 350°. Bake 35 to 40 minutes or until golden brown. Drizzle Maple Icing over warm twists. Serve warm.

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