Cinnamon Twists

Pour the warm milk mixture into the flour and yeast, then add the eggs. Beat with an electric mixer on low speed for 30 seconds, making sure to scrape down the sides of the bowl. Increase the speed to high and beat for about 3 minutes.

Gradually stir in as much of the remaining flour (2 to 2 1/3 cups) as the dough will take. Turn the dough out onto a lightly floured surface and knead, incorporating just enough additional flour until you have a moderately soft dough that feels smooth and elastic. This should take about 3 to 5 minutes. Shape the dough into a ball.

Place the dough ball in a lightly greased bowl, cover it, and let it rise in a warm spot until it has doubled in size. This usually takes about 1 hour.

Once risen, punch the dough down to release the air. Divide it in half, cover both pieces, and let them rest for 10 minutes.

On a lightly floured surface, roll out one half of the dough into a 12x8 inch rectangle. Melt 3 tablespoons of butter (or margarine) and brush half of it evenly over the dough surface.

In a small bowl, combine 3/4 cup sugar and 2 1/2 teaspoons ground cinnamon. Sprinkle half of this cinnamon-sugar mixture over the buttered dough. Fold the dough in half lengthwise, then fold it in half once more.

Repeat this process with the second half of the dough, rolling, brushing with the remaining butter, sprinkling with the remaining cinnamon-sugar, and folding.

Bake the twists in a 375°F oven for 20 to 25 minutes, or until they are golden brown. Keep an eye on them, as they can brown quickly.

While the twists cool slightly, prepare the glaze: whisk together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk. Continue adding milk, 1 teaspoon at a time, until the glaze is smooth and thin enough to drizzle easily over the twists.