Recipe: Cinnamon Twists

Cinnamon Twists
Source: Taste of Home Magazine
Yield: 4 dozen

1 pkg active dry yeast
3/4 cup warm water, divided
4 to 4-1/2 cups flour
1/4 cup sugar
1 1/2 tsp salt
1/2 cup warm milk
1/4 cup butter, softened
1 egg

Filling:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 tsp ground cinnamon

Dissolve yeast with 1/4 cup warm water in large mixing bowl. Add 2 cups flour, sugar, salt, milk, butter, egg, and remaining water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured board; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Punch down. Roll into a 16x12 rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes.

Cut lengthwise into three 16x4 strips. Cut each strip into sixteen 4x1 pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 350F for 15 minutes until golden.