It's a good thing this recipe makes a big batch, because you can't eat just one!
1 (0.25-ounce) package active dry yeast
3/4 cup warm water (110 to 115°F / 45°C ) - divided use
4 to 4 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons salt
1/2 cup warm milk (110 to 115°F / 45°C )
1/4 cup butter, softened
1 large egg
1/4 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
- For Dough: In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes with electric mixer. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down.
- Roll into a 16 x 12-inch rectangle. Brush with melted butter.
- For Filling: Combine brown sugar and cinnamon; sprinkle evenly over butter. Let dough rest 6 minutes.
- Cut lengthwise into three 16 x 4 x 1-inch pieces. Twist and place on greased baking sheets. Cover and let rise until doubled in size.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes or until golden brown.
Makes 48 twists.