Cinnamon twists: Classic yeast breakfast roll recipe from 1950

Cinnamon twists Classic yeast breakfast rolls - 50s style (1)

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Vintage Betty Crocker Cinnamon twists recipe

This vintage cinnamon twists recipe takes just seconds to knead, needs only one rising, and the delicious finished breakfast twists can be served plain or frosted.

If you like to make tender, deliciously perfect yeast rolls every time, you’ll love this recipe. Like all of our Betty Crocker recipes, it has been tested and tasted… checked and rechecked. We’ve tested the uncertainty right out of it!

Cinnamon twists Classic yeast breakfast rolls - 50s style (3)

Cinnamon twists Classic yeast breakfast rolls - 50s style (1)

Cinnamon twists

Yield: 24 twists
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours


  • 1 cup sour cream
  • 2 tablespoons shortening
  • 3 tablespoons sugar
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large unbeaten egg
  • 1 cake crumbled compressed yeast
  • 3 cups sifted flour
  • 2 tablespoons soft butter or margarine
  • 1/3 cup brown sugar (packed)
  • 1 teaspoon cinnamon
  • 3/4 cup confectioners' sugar
  • 1 tablespoon milk


  1. Bring sour cream to boiling in large saucepan.
  2. Remove from heat.
  3. Stir in until well-blended shortening, sugar, baking soda, and salt.
  4. Cool to lukewarm.
  5. Add 1 large unbeaten egg and yeast.
  6. Stir until yeast is dissolved.
  7. Mix in with spoon 3 cups sifted flour
  8. Turn out onto lightly floured board.
  9. Knead lightly a few seconds to form a smooth ball.
  10. Cover with damp cloth and let stand 5 minutes to tighten up.
  11. Roll dough 1/4-inch thick into rectangle 6- by 24-inches.
  12. Spread entire surface with 2 tablespoons soft butter or margarine.
  13. Sprinkle half of dough (the long way) with mixture of brown sugar and cinnamon.
  14. Bring unsugared half of dough over sugared half, pressing top surface lightly to seal in filling. (This makes rectangle 3 by 24 inches.)
  15. With sharp knife, cut dough into 24 strips 1-inch wide.
  16. Taking each strip of dough at both ends, twist in opposite directions, forming a spiral stick.
  17. Place on greased baking sheets about 2-inches, apart, pressing both ends of sticks firmly and flatly to the baking sheet.
  18. Cover with a damp cloth and let rise at 85 degrees (F) until very light, about 1 hour and 15 minutes.
  19. Bake 12 to 15 minutes in quick moderate oven (375 degrees F).
  20. If desired, spread tops of baked sticks, while still warm, with thick white icing -- make by mixing confectioners' sugar and about milk.


To sour sweet cream, add 1 tablespoon vinegar or strained lemon juice to 1 cup sweet cream. Let stand 5 minutes before using.

If dry granular yeast is used, follow the package directions. Or, add to 1/4 cup lukewarm water and let stand 5 minutes without stirring. Stir thoroughly before adding to liquid mixture in recipe. Subtract the 1/4 cup water from total liquid in recipe.

IMPORTANT: Do not use self-rising flour (sold in parts of the South) with this recipe.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 117mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Cinnamon twists Classic yeast breakfast rolls - 50s style (2)

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