They were a huge hit. I couldn’t make ‘em fast enough and when I quit making them I had to promise to bring them to next week’s Finger Food Fellowship.
So here’s how I did it:
Mix 1 ½ tbsps. cinnamon and ¾ cup sugar on a plate. Melt 3 tbsp. butter in a bowl. Unroll refrigerated breadsticks and stretch slightly, dip in butter. Roll in cinnamon and sugar then fold breadstick in half and twist together. Bake at 400, frost, and eat!
This recipe makes 12. I stopped at 48 last night without frosting. This one’s a keeper!