Ingredients

• Bread Dough
• 2 packages (1/4 ounce each) or 2 tablespoons active dry yeast
• 1 1/2 cups warm water (110° to 115°)
• 1/2 cup warm milk (110° to 115°)
• 3 tablespoons sugar
• 3 tablespoons butter, softened
• 1/2 teaspoon salt
• 4 1/2 cups all-purpose flour


• Filling
• 1/4 cup butter, softened
• 1/4 cup melted butter
• 1/4 cup cinnamon
• 1/4 cup brown sugar
• 1/4 cup granulated white sugar


• Icing (may be doubled, if desired)
• 2 cups confectioner's (powdered) sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons milk or cream (and more as needed)

Directions

Filling
In a small mixing bowl, combine cinnamon, brown sugar and white sugar. Set aside.

Dough
In an electric mixer bowl, add warm water and yeast and allow to dissolve for 1-2 minutes. Add the warm milk, sugar, butter, salt and briefly mix on low to blend. Gradually add flour and mix on low until mixture becomes a smooth dough. If dough sticks to the sides of the bowl, add a little flour (about 2 teaspoons at a time) and mix in. Continue adding small amounts of flour until the dough no longer sticks to the sides of the bowl, yet is still soft and pliable.

Transfer dough to a lightly floured work surface. Knead (push and fold dough over onto itself repeatedly) until smooth and elastic (about 5 minutes). Form dough into a ball and place in a bowl greased with oil, rolling ball around to coat entire surface with oil to prevent drying. Cover bowl with plastic wrap and allow to rise in a warm area until doubled (about 45 minutes).

Once dough has doubled in size, grease 1-3 large baking sheets with butter or nonstick spray and set aside. (Note: If using only 1 baking sheet, simply bake one batch at a time, allowing baking sheet to cool before transferring a new batch of dough to baking sheet.) Fifteen minutes before baking, preheat oven to 375° F.

Transfer dough to a lightly floured work surface. Briefly knead dough (about 2-3 minutes) and form into a ball. Cut ball into 3 equal portions. Roll each dough portion into a 6-inch-wide rectangle with a 1/4-inch-thick depth (will probably result in a 6x12-inch rectangle), occasionally lifting dough and setting back down to relax dough, while adding flour as needed to prevent sticking.

Carefully lift and transfer dough rectangle to baking sheet. Spread 1/3 of the softened butter on entire top of dough rectangle, then sprinkle 1/4 cup of cinnamon and sugar mixture evenly over entire top.

Using a pizza cutter, pastry cutter or sharp knife, cut as many 1x6-inch pieces as dough will make. Holding both ends of each dough strip, gently twist (about 2 times) in opposite directions to form a twisted shape. (Note: If any filling ingredients fall out while twisting, scoop them up with a spatula and simply slip them back into the cracks of the twisted dough.) Using a pastry brush, gently brush melted butter over the areas of dough that have no cinnamon mixture - this will keep the dough moist while rising as well as add flavor). Place twists about 2 inches apart on baking sheet.

Allow to rise again, uncovered in a warm place until puffy (about 30 minutes to 1 hour). Bake in preheated oven for 10-15 minutes, or until twists begin to turn a light golden color. Remove twists immediately from sheet and transfer to a cooling rack. Store in air-tight container. Serve at room temperature or reheat 1-4 twists in microwave for 15-25 seconds to serve warm. May also be frozen and reheated in microwave when ready to serve.

Repeat procedure above until all dough is used.

Icing
In a medium mixing bowl, combine all Icing ingredients and whisk until smooth. Add a few extra drops of milk or cream as necessary to achieve desired consistency. (Tip: If using the dipping method, icing should not be too thick. If spreading the icing over the twists, icing may be a little thicker so it does not drip off of twists too quickly.) See recipe "Tips" and recipe description for alternate topping method.