E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cinnamon Twists Henry Lodge | March 11, 2021 For retired CEO Henry Lodge, breakfast has always been about family. When his kids were young, he and his wife started making pancakes with shapes and colors for Saturday morning breakfasts. Then one year, his son competed in a 4-H biscuit competition and came home with a Martha White pamphlet full of biscuit recipe variations. “The cinnamon rolls (a variation of the Martha White recipe) and these cinnamon twists turned into two of our favorite breakfast treats—not every week, but for special occasions. They became a part of what we call a ‘Big Breakfast,’ which usually includes bacon, sausage, eggs, biscuits, and a sweet treat,” Henry said. Fast-forward to Big Breakfasts today, spent with his grandson, who was always asking for cinnamon twists and once he became a bit older, wanted to help make them. “Now he’s old enough to want to eat them more than he wants to help make them,” Henry laughed. “If friends visit, or the family is in for Thanksgiving or Christmas, or it’s just for a special weekend, there is always a ‘Big Breakfast’ at the Lodge house…and it always includes these cinnamon twists.” Level Beginner Prep Time 15 minutes Cook Time 10-12 minutes Serves 9 Cook it With Our Seasoned Cast Iron Baking Pan Ingredients Biscuit Dough 2 cups self-rising flour ¼ cup butter, very cold ⅔ cup milk Cinnamon Sugar Coating ½ cup butter, melted 1 cup sugar 2 teaspoons cinnamon Directions Preheat oven to 450 degrees Fahrenheit. Cut butter into flour until crumbs are the size of peas. Mix in milk with a fork until just combined. Roll dough into a rectangle on a floured surface about ¼ inch thick. Cut dough with a lightly floured doughnut cutter. Reserve the dough scraps. Lightly knead the dough back together as needed until you have 9 biscuit rounds. Dip biscuits in melted butter and then cinnamon-sugar mixture and coat well. Twist once and place on a lightly greased baking pan about 1inch apart. Bake for 10-12 minutes. Serve warm. Kitchen Tips: Don’t have a doughnut cutter? A thin-rimmed rocks glass and a small shot glass will do the trick. Have extra dough scraps? Let the family get creative with fun shapes and sizes. Bake time will stay the same. Contributed By: Henry Lodge Henry Lodge, Joseph Lodge's great-grandson, is the retired president and CEO of Lodge Cast Iron. He worked at Lodge for 47 years and was known for bringing a personal touch to management, remembering employee anniversaries and birthdays. In his tenure, he led the charge to build the second foundry and new distribution center, which allowed room for continued growth and updated the look and feel of the company. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Maple Cornmeal Biscuits View recipe Jalapeño Bacon Cheddar Cornbread View recipe Gingerbread Pear Upside-down Skillet Cake View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cinnamon Twists Henry Lodge | March 11, 2021 For retired CEO Henry Lodge, breakfast has always been about family. When his kids were young, he and his wife started making pancakes with shapes and colors for Saturday morning breakfasts. Then one year, his son competed in a 4-H biscuit competition and came home with a Martha White pamphlet full of biscuit recipe variations. “The cinnamon rolls (a variation of the Martha White recipe) and these cinnamon twists turned into two of our favorite breakfast treats—not every week, but for special occasions. They became a part of what we call a ‘Big Breakfast,’ which usually includes bacon, sausage, eggs, biscuits, and a sweet treat,” Henry said. Fast-forward to Big Breakfasts today, spent with his grandson, who was always asking for cinnamon twists and once he became a bit older, wanted to help make them. “Now he’s old enough to want to eat them more than he wants to help make them,” Henry laughed. “If friends visit, or the family is in for Thanksgiving or Christmas, or it’s just for a special weekend, there is always a ‘Big Breakfast’ at the Lodge house…and it always includes these cinnamon twists.” Level Beginner Prep Time 15 minutes Cook Time 10-12 minutes Serves 9 Cook it With Our Seasoned Cast Iron Baking Pan Ingredients Biscuit Dough 2 cups self-rising flour ¼ cup butter, very cold ⅔ cup milk Cinnamon Sugar Coating ½ cup butter, melted 1 cup sugar 2 teaspoons cinnamon Directions Preheat oven to 450 degrees Fahrenheit. Cut butter into flour until crumbs are the size of peas. Mix in milk with a fork until just combined. Roll dough into a rectangle on a floured surface about ¼ inch thick. Cut dough with a lightly floured doughnut cutter. Reserve the dough scraps. Lightly knead the dough back together as needed until you have 9 biscuit rounds. Dip biscuits in melted butter and then cinnamon-sugar mixture and coat well. Twist once and place on a lightly greased baking pan about 1inch apart. Bake for 10-12 minutes. Serve warm. Kitchen Tips: Don’t have a doughnut cutter? A thin-rimmed rocks glass and a small shot glass will do the trick. Have extra dough scraps? Let the family get creative with fun shapes and sizes. Bake time will stay the same. Contributed By: Henry Lodge Henry Lodge, Joseph Lodge's great-grandson, is the retired president and CEO of Lodge Cast Iron. He worked at Lodge for 47 years and was known for bringing a personal touch to management, remembering employee anniversaries and birthdays. In his tenure, he led the charge to build the second foundry and new distribution center, which allowed room for continued growth and updated the look and feel of the company. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Maple Cornmeal Biscuits View recipe Jalapeño Bacon Cheddar Cornbread View recipe Gingerbread Pear Upside-down Skillet Cake View recipe
