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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.
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