Cinnamon Bread Twist
Dry Active Yeast
All Purpose Flour
Heat Milk and Butter in a Sauce pan until butter is melted and milk is lukewarm.
Mix the milk mixture with yeast and sugar in a large bowl or the bowl of your mixture and leave it for 10 minutes to activate and bubble.
Lightly beat the egg and stir into the yeast mixture.
Stir in flour and salt and knead the dough into a ball.
Put the ball of dough in a lightly greased bowl cover with plastic wrap and let rise until double in size (about 1 hour).
Preheat oven to 400F.
Mix the sugar, butter and cinnamon together and set aside.
Dust your work surface with flour, and roll the dough out to a rectangle about 10 x 12 inches in size, with a thickness of about 1/4 inch.
Spread the filling on top of the dough leaving a bit for the topping at the end.
Roll the dough up as if for cinnamon rolls. then take a sharp knife and slice the dough log in half length-wise, leaving about an inch at the top uncut.
Twist the halves together leaving the layers exposed on the top. (See Pictures)
Shape in to a circle and pinch the ends together. Place on a baking pan lined with parchment paper. Brush the top with remaining filling mixture.
Bake for 20 minutes the drop the oven temp back to 325F for the last 15 minutes.
Let cool for 10-15 minutes. Enjoy warm. Store in an airtight container for 3-4 days.