Gingerbread Cinnamon Roll Twists

Directions

Dough:

1. Warm milk in a small bowl until it reaches 110°F. Add yeast and 1 teaspoon of sugar. Stir and set aside until foamy.
2. In the bowl of your stand mixer, put flour, salt, spices and remaining sugar. Mix and make a well in the center.
3. When the yeast has been activated, pour that mixture into the dry ingredients.
4. Add the egg and water, along with Grandma’s Molasses.
5. Use the dough hook on medium speed to mix until a dough forms.  As the dough forms, add the Crisco Butter Flavored Shortening, one tablespoon at a time until fully incorporated.
6. Increase speed of mixer to medium high and knead for approximately 8 minutes, until an elastic dough has formed.
7. Use about a teaspoon of shortening to grease a large bowl. Place the gingerbread dough into bowl and cover loosely with plastic wrap. Allow to proof until doubled in size, approximately 90 minutes.

Filling:

1. Once dough has doubled in size, Prepare the filling by mixing shortening with brown sugar and ground cinnamon until a paste forms. Then add the molasses and vanilla extract and mix well.
2. Place the gingerbread dough onto a lightly floured surface and roll it out into a rectangle that’s 24 x 20 inches.
3. Spread the filling onto half of the dough.
4. Fold the dough over. Trim edges, if needed, for a clean rectangle. Then slice into 12 one-inch strips.
5. Use hands to twist the strips. Place onto a parchment lined baking sheet and allow the second rise to go for about 30 minutes.
6. Preheat oven to 350° F. Bake the gingerbread cinnamon roll twists for 18-20 minutes.

Glaze:

1. Meanwhile, make the icing by melting the shortening with cream.
2. Whisk in the vanilla extract and then add the confectioners’ sugar. Whisk until smooth.
3. Drizzle over the gingerbread cinnamon roll twists or use as a dipping glaze.