Cinnamon Twists

1. In a large mixing bowl, combine 2 cups of flour with the yeast. Set aside. | 2. In a small saucepan, heat the milk, butter, sugar, and salt over medium heat, stirring occasionally until the mixture is warm (120-130°F) and the butter is almost melted. Remove from heat.

1. Add the warm milk mixture to the flour and yeast, along with the eggs. | 2. Using an electric mixer, beat on low speed for 30 seconds, scraping the bowl as needed. Increase the speed to high and beat for 3 minutes until the mixture is smooth and well-combined. | 3. Gradually stir in as much of the remaining flour (2 to 2 1/3 cups) as possible to form a soft dough.

1. Transfer the dough to a lightly floured surface. Knead in enough of the remaining flour to make a smooth, elastic dough (about 3-5 minutes). The dough should be soft but not sticky. | 2. Shape the dough into a ball, then place it in a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

1. Punch down the risen dough and divide it in half. Cover and let it rest for 10 minutes. | 2. On a lightly floured surface, roll out half of the dough into a 12x8 inch rectangle. | 3. Brush the dough with half of the melted butter. In a small bowl, mix together the cinnamon and sugar, then sprinkle half of the mixture evenly over the buttered dough.

1. Fold the dough in half lengthwise, then fold again to form a smaller rectangle. | 2. Cut the dough into strips about 1 inch wide from the short end. Twist each strip gently and press the edges to seal. Arrange the twists on a greased or parchment-lined baking sheet. 3. Repeat the process with the remaining dough.

Cover the twists and let them rise in a warm place for about 30 minutes, or until nearly doubled in size.

Preheat your oven to 375°F (190°C). Bake the cinnamon twists for 20 to 25 minutes, or until they are golden brown. Keep an eye on them toward the end, as they brown quickly.

While the twists bake, combine the powdered sugar, vanilla extract, and 1 tablespoon of milk in a small bowl. Stir until smooth, adding more milk, 1 teaspoon at a time, until the glaze reaches a drizzling consistency.

1. Once the twists are done, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm cinnamon twists. | 2. Serve and enjoy!