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Cinnamon Twists
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1 package (1/4 oz) active dry yeast
3/4 cup warm water (110~ to 115~) DIVIDED
4 to 4-1/2 cups all-purpose Flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm milk (110~ to 115~)
1/4 cup butter or margarine, softened
1 egg
Filling:
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon
In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of 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 a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a 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 350 degrees for 15 minutes or until golden.
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