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Honey Almond Twist

Go ahead and pour another cup of coffee. These stunning pretzel-shaped loaves, topped with an almond-honey glaze, have a cinnamon filling that is great for a coffee break. The loaves freeze beautifully, too.

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  • prep time 45 min
  • total time 2 hr 30 min
  • ingredients 15
  • servings 3
 

Ingredients

BREAD

6
to 7 cups all-purpose flour
1/2
cup sugar
2
teaspoons salt
2
pkg. active dry yeast
1
cup water
1
cup milk
1/2
cup margarine or butter
1
egg

FILLING

1/3
cup sugar
1
teaspoon cinnamon
3
tablespoons margarine or butter, softened

GLAZE

1/4
cup sugar
1/4
cup honey
2
tablespoons margarine or butter
1/2
cup slivered almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine 2 cups flour, 1/2 cup sugar, salt and yeast; mixwell. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • 2 By hand, stir in an additional 3 cups flour until dough pulls away fromsides of bowl.
  • 3 On floured surface, knead in remaining 1 to 2 cups flour until dough is smooth and elastic, about 5 minutes.
  • 4 Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size,about 45 minutes.
  • 5 Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. In small bowl, combine 1/3 cup sugar and cinnamon; set aside.Divide dough into 3 equal parts.
  • 6 On lightly floured surface, roll each part into 25x6-inch rectangle.Spread each with 1 tablespoon margarine. Sprinkle with sugar-cinnamon mixture. Starting with longer side, roll up tightly; pinch edges to seal.Twist each roll, stretching slightly. Form into pretzel shape; tuck ends under to seal. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 30 minutes.
  • 7 Heat oven to 350°F. Uncover dough. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheets; place on wire racks.
  • 8 In small saucepan, combine all glaze ingredients. Bring to a boil, stirring constantly. Spoon hot glaze over warm loaves, completely covering tops and sides.
  • 1 In large bowl, combine 2 cups flour, 1/2 cup sugar, salt and yeast; mixwell. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • 2 By hand, stir in an additional 3 cups flour until dough pulls away fromsides of bowl.
  • 3 On floured surface, knead in remaining 1 to 2 cups flour until dough is smooth and elastic, about 5 minutes.
  • 4 Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size,about 45 minutes.
  • 5 Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. In small bowl, combine 1/3 cup sugar and cinnamon; set aside.Divide dough into 3 equal parts.
  • 6 On lightly floured surface, roll each part into 25x6-inch rectangle.Spread each with 1 tablespoon margarine. Sprinkle with sugar-cinnamon mixture. Starting with longer side, roll up tightly; pinch edges to seal.Twist each roll, stretching slightly. Form into pretzel shape; tuck ends under to seal. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 30 minutes.
  • 7 Heat oven to 350°F. Uncover dough. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheets; place on wire racks.
  • 8 In small saucepan, combine all glaze ingredients. Bring to a boil, stirring constantly. Spoon hot glaze over warm loaves, completely covering tops and sides.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
130
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
130mg
130%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.