Cinnamon Sugar Breadstick with Cream Cheese Drizzle
2 1/4 tsp yeast
1/4 C sugar, divided
1 C warm water, divided
1 1/2 Tbsp oil
1 egg
1 /2 tsp salt
2 1/4 C flour
1/4 C butter, melted
Cinnamon Sugar mixture: 6 Tbsp sugar mixed with 1 tsp cinnamon
In mixer dissolve yeast, 1/2 Tbsp sugar and 1/2 C warm water. Allow yeast to proof. Add in oil, egg salt, 1 1/2 C flour and remaining sugar and water. Mix until smooth. Stir in remaining flour to form a soft dough. Knead until smooth and elastic. Place into a greased bowl and cover. Let rise in a warm place for about 40 minutes or until doubled.
Punch down the dough and put onto floured counter. Roll into a 8 x 14 rectangle. Using your pizza cutter cut into about 10 pieces. Roll each strip like a snake. Then hang the dough over your finger in the middle and twist the two ends together. Place on a greased cookie sheet and allow to rise for another 20 minutes or until doubled.
Preheat oven to 400 and bake for 10 minutes or until golden brown. Brush with melted butter and sprinkle with cinnamon sugar. Drizzle with cream cheese glaze (see below)
Cream Cheese Drizzle:
4 ounces cream cheese
1 1/4 C powdered sugar
1 – 2 Tbsp whipping cream
1 tsp vanilla
Soften cream cheese and mix everything together. Beat until a good consistency for drizzling. Place in a ziploc bag and snip off the corner. Drizzle over warm breadsticks.
I struggled with how she rolled it out, but practice makes perfect.
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