1/3cupbrown sugar, packed, light or dark brown sugar
3/4teaspooncinnamon
2Tablespoonbutter, melted
Optional Garnish:
Icing/Confectioners' Sugar, for dusting
Icing Sugar Glaze, see recipe instructions below
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Instructions
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, add the lukewarm water and yeast. Stir, then let stand for 5 minutes. Add 1 cup of the flour, the 1/4 cup sugar and the salt. Mix briefly to combine.
In a small saucepan (or in a measuring cup in the microwave), warm the milk, water and butter to 110F.
Gradually add the warm milk mixture to the flour mixture and mix to combine. Increase the speed of the mixer to medium speed and mix for 1 1/2 - 2 minutes. Add the egg and another 1/2 cup of flour and continue mixing at medium speed for another minute of two. Scrape off the paddle attachment and replace it with the kneading hook. Reduce the speed of the mixer to low and begin adding more flour in very small increments, kneading well as you go, until you have a smooth, moist dough.
Remove the dough to a floured surface and knead by hand about 1 minute. Form into a ball, place into a greased bowl, cover and let rise until doubled, about 45-60 minutes.
Meanwhile, prepare the filling by stirring together the brown sugar and cinnamon. Set aside. Melt the 2 Tbsp butter for the filling and set aside. Prepare one large baking sheet by lining with parchment paper. Set aside.
After the dough has risen, remove to a floured work surface and gently deflate. Roll the dough into a rectangle about 8x16-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar/cinnamon mixture evenly over top. Fold the dough in half lengthwise, folding from the short (8") side. Gently roll the rectangle to flatten it and widen it to about 10 inches wide. Using a sharp knife or pizza cutter, cut the dough into ten strips, each 1-inch wide.
Shape the twists by taking a strip of dough and twist it 2-3 times. Place onto the prepared baking sheet. Repeat with remaining dough strips, placing on the baking sheet with some space in between. Cover the baking sheet with plastic wrap and allow it to rise at room temperature until puffy, about 30 minutes, if not baking right away place into the refrigerator to rise for at least 4 or up to 24 hours.
When ready to bake, preheat oven to 375F. (non-convection) If twists have been refrigerated, remove them from the fridge and let twists stand at room temperature for 10 minutes while your oven preheats.
Place twists in the oven and bake until set and golden, about 13-17 minutes. Remove from the oven and immediately transfer to a cooling rack to cool.
Serve dusted with icing sugar, or make a quick icing sugar glaze with 1/2 cup icing/confectioners' sugar, mixed with 1 1/2-2 tsp milk and mixing until smooth. Drizzle over cinnamon twists once they have cooled slightly (or the icing will melt right off :).
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.