### Sweet Cinnamon Twists Recipe

**Description:**
Indulge in these delightful Sweet Cinnamon Twists, a perfect blend of soft, buttery dough and a sweet cinnamon-sugar filling. These twists are easy to make and are sure to impress at breakfast or as a snack!

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**Ingredients:**

– **Dough:**
– 1 package (1.25 oz) active dry yeast
– 1/4 cup warm water (110°F to 115°F)
– 1/2 cup granulated sugar, divided
– 1/2 cup milk, warmed
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 3 1/2 to 4 cups all-purpose flour
– 1 teaspoon salt

– **Filling:**
– 1 tablespoon ground cinnamon
– 1/4 cup brown sugar

– **Topping:**
– 1 egg wash (1 egg beaten with 1 tablespoon water)
– Powdered sugar for dusting (optional)

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**Instructions:**

**1. Preparing the Dough:**
– In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until frothy.
– In a large mixing bowl, combine the warmed milk, melted butter, and 1/4 cup of granulated sugar. Stir until well mixed.
– Add the frothy yeast mixture to the milk mixture. Then, add the egg and vanilla extract. Mix until well combined.
– In another bowl, whisk together 3 1/2 cups of flour, salt, and the remaining 1/4 cup of sugar. Gradually add this dry mixture to the wet ingredients, stirring until a dough begins to form.
– Once the dough starts to come together, transfer it to a floured surface. Knead for about 5-7 minutes, adding more flour as needed, until smooth and elastic.
– Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

**2. Preparing the Filling:**
– While the dough is rising, mix together the ground cinnamon and brown sugar in a small bowl until well combined. Set aside.

**3. Shaping the Twists:**
– Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
– Roll the dough out into a rectangle, about 1/4 inch thick (approximately 12×18 inches).
– Brush the surface of the dough with melted butter, ensuring it’s evenly coated.
– Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
– Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide. Twist each strip several times to create a spiral effect.
– Place the twisted strips on a baking sheet lined with parchment paper, leaving space between each twist.
– Cover the twists with a kitchen towel and let them rise for another 30 minutes.

**4. Baking the Twists:**
– Preheat your oven to 375°F (190°C) while the twists are rising.
– After the second rise, gently brush the tops of the twists with the egg wash.
– Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
– Once baked, let the twists cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

**5. Serving the Twists:**
– Once cooled, dust with powdered sugar for an extra touch of sweetness, if desired.
– Serve warm or at room temperature.

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**Notes:**
– Ensure the water temperature is correct for activating the yeast.
– Adjust the amount of cinnamon and sugar in the filling to suit your taste.
– Store twists in an airtight container for a few days.

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**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Total Time:** 1 hour 40 minutes (including rising time)
**Yield:** Approximately 12-15 twists