Last week, my mom and siblings came to visit. After a fun filled day at the splash pad, we realized all our stomachs were growling for food. We came home and made a delicious pizza. There was enough leftover dough for some breadsticks… but since we all have such a sweet tooth, we decided it would be in all of our best interests to make some cinnamon sugar sticks with a frosting dip! They were incredible!
Cinnamon Sugar Sticks
By July 23, 2012
These are SO easy to make and they taste absolutely delicious! The frosting dip is the perfect addition!
IngredientsPrint This Recipe
- 1 3/4 cup hot water
- 1/2 Tbsp. salt
- 1/8 cup sugar
- 1 Tbsp. yeast
- 4-5 cups flour
- 1 tsp. dough enhancer
- 3-4 Tbsp. softened butter
- 1/4 cup sugar
- 2-4 tsp. ground cinnamon
- . FROSTING DIP . .
- 1/4 cup softened butter
- 1 tsp. vanilla
- 3-6 Tbsp. heavy cream more or less depending on your consistency preference
- 2-3 cups powdered sugar more or less depending on your consistency preference
- Preheat your baking Stone to 500. Combine all ingredients in mixing bowl and knead for eight minutes. (A Kitchen Aid or Bosch work best.)
- Divide dough into 2 sections. Roll each section out into a circle shape until it reaches about 1/2 inch thick.
- Rub 1-2 Tbsp. softened butter over the top. Mix cinnamon and sugar together in a small bowl. Pour desired amount over the top of softened butter.
- Place oven ready cinnamon-sugar dough onto preheated baking stone. Bake at 500 degrees F for 7 minutes or until done.
- Once it is done, immediately brush a little more butter over the top with a pastry brush and sprinkle with a little more cinnamon-sugar.
- Repeat for remaining dough. Cut and serve with frosting dip.
- For Frosting Dip: Beat softened butter until creamy. Add in vanilla, heavy cream and powdered sugar. Beat until well blended. Add more milk/powdered sugar as needed to reach desired consistency.
**NOTE: Dough enhancer creates an enhanced environment for the growth of yeast helping to make your breads more uniform and also lighter. It also strengthens the gluten structure in the dough to create a better crumb to your loaves. It can also help your bread stay fresher longer. I always get it at Kitchen Kneads or any local kitchen store.
Here is a picture of mine: