• Prepare dough in a mixer. Combine warm water with yeast and sugar. Mix and allow to proof (activate and bloom) for about 5 minutes or until foamy.

  Add 1 teaspoon salt and 3 1/2 cups flour. Let mix on medium speed until well combined. Dough should be smooth and elastic. Turn dough onto a floured counter. Allow to rise covered with a tea towel for about 10 minutes.

  Sprinkle flour on top if the dough is sticky. Roll dough into a rectangle about 10x12. Brush rectangle with melted butter. Sprinkle and spread cinnamon and sugar mixture to cover the dough.

  Roll dough lengthwise like you’re making cinnamon rolls.

  *Add roll to a baking sheet with parchment for easy clean up.

  With a pastry knife or sharp knife make a slice down the center of the roll leaving about a 1/2 inch attached at one end. Cut side up, twist dough ropes and tuck ends under.

  Allow to rise (covered with a tea towel) for 20 minutes. This will really help it form into a beautiful shape. I like to preheat my oven while the twist rises.

  Bake at 375° for 23-25 minutes or until lightly golden. Allow to cool slightly before adding buttery glaze.
• Buttery Glaze topping: Mix ingredients together and add to twist after it has cooled 10-15 minutes. The glaze will melt onto the twist and create a sweet and delicious topping to compliment the filling!

Cream Cheese Frosting

• If you'd like to add a thicker cream cheese frosting, here is what I make!

  2 Ounces Cream cheese softened 4 Tablespoons (2 oz) Salted butter softened 2/3 Cup Powdered sugar 1/2 Teaspoon vanilla extract

  Mix room temperature butter and cream cheese. Add vanilla and powdered sugar and whip until you have a smooth, creamy frosting! Add to the twist once it is warm, not hot.