I believe this recipe came from a magazine ad in the early 60s.
2 hr 30 min
2 hr 30 min
Amount Per Serving
Calories from Fat 35
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 31g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- ¾ cup milk
- ¼ cup sugar
- 1 teaspoon salt
- ¼ cup vegetable oil
- 1 package active dry yeast
- ¼ cup warm water (105-115° F.)
- 1 egg, beaten
- 3 ¼ cups flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- vegetable oil for frying
- Confectioners’ sugar glaze
- Scald milk; stir in ¼ cup sugar, salt and ¼ cup vegetable oil. Cool to lukewarm. Dissolve yeast in warm water in a large bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth.
- Stir in enough additional flour to form a soft dough. On lightly floured board, knead until smooth and elastic, about 8-10 minutes.
- Place in greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until dough is doubled in bulk, about 1 hour.
- Combine remaining ¾ cup sugar and cinnamon. Punch dough down. On lightly floured board, divide dough in half. Roll each half into a 14×9-inch rectangle. Sprinkle with cinnamon and sugar mixture. Roll each rectangle up tightly to form a 9-inch roll. Seal edges firmly.
- Cut each roll into nine equal pieces. Place on greased baking sheets, cut side up. Press down to flatten. Cover; let your Cinna-Swirls rise in a warm place, free from draft, until doubled in bulk about 30 minutes.
- Deep-fry in vegetable oil (375° F.) for 2-3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in confectioners’ sugar glaze. Makes 18 swirls.
- Mom wrote: "Use a little more cinnamon than sugar. Very Good. Careful, it's very easy to get grease too hot." She tended to use shortening to fry things rather than cooking oil.
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