The Munyon Family

John, Linda, Anita and Jared Munyon are the second generation of farmers on Tri M Valley Farms located in Canehill, Arkansas. Tri M Valley Farms milks over 200 cows, and has expanded its operations to include an additional five farms. This busy farm family is passionate about education and teaching the next generation about what it takes to be a successful dairy farmer, and invites young students to visit the farm.

Favorite Recipe

"This is one of my favorite treats from my mother's kitchen. As children, my siblings and I enjoyed helping make these on cold snowy days and eating them. Just add a cold glass of Hiland milk for a delicious snack!"
- Anita Munyon

Cinnamon Pecan Twists

Topping:

1/2 cup butter (melted)
2/3 cup brown sugar
2 tsp. corn syrup

Dough:

2 pkgs. active dry yeast
1/4 cup warm water
1 cup warm Hiland milk
1 cup Hiland butter (softened)
2 eggs (beaten)
1/4 cup sugar
1 tsp. salt
1 tsp. lemon zest
4 1/2 cups flour (sifted)

Combine the topping ingredients in a saucepan and bring to a rolling boil. Pour this mixture into the bottom of two cookie sheets. Sprinkle 3/4 cup chopped pecans over topping.

Divide dough in half. Roll each half into a 12x12-inch square. Brush each square with 2 tbs butter. Combine 1/2 cup brown sugar and 3 tsp. cinnamon. Then sprinkle 2 tbs mixture over the center third of each square of dough (you can also add chopped pecans). For each square of dough, fold one-third of the outside dough over center; brush with butter again, and then sprinkle with cinnamon/sugar mixture again. Fold remaining third of dough over center. Cut the rolls of dough into 1-inch-wide strips. Grasp outer edge of each strip, and twist hands in opposite direction. Place twisted dough on prepared pans 1 1/2 inches apart. Cover and let rise in warm, draft-free place for about 1 hour. Bake at 400 degrees for 15 to 20 minutes. Upon removing from oven, invert pans, and serve warm. Makes 24 rolls.
Enjoy!