Cinnamon Roll Breadtwists

Make the Dough

1. In the bowl of a stand mixer add 1¼ cups warm water, 1 package active dry yeast, and 2 tablespoons sugar. Mix and allow it to sit for about 5 minutes until the yeast is frothy.
2. Add in the ½ cup unsalted butter, 3 cups of the 3 ½ - 4 cups all purpose flour, and 1 teaspoon salt. Using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. You may want to add more flour at this time, ¼ cup at a time. (I ended up adding an additional ¼ cup). The dough should just come clean from the sides.
3. Place the dough into an oiled bowl and cover. Allow the dough to rest for 30-45 minutes until it is nearly doubled in size.
4. Prepare a sheet pan by lining it with parchment paper. Melt the ½ cup unsalted butter, in a small bowl. In another bowl mix the ⅓ cup brown sugar and 2 tablespoons cinnamon.

Shape and Bake the Bread Twists

1. On a lightly floured surface, roll the dough into a large 9×15 rectangle. About ¼-½ inch thick.
2. Take a pizza cutter and cut the dough into 12 equal strips. Take each strip and cut them in half lengthwise nearly to the end, but leaving the two pieces connected.
3. Working one twist at a time, brush with the melted on both sides. Cover the buttered dough with the cinnamon sugar.
4. Twist the two strips of dough together, securing the ends so they don’t come undone. Place the twists on the parchment-lined baking sheet and cover. Let the cinnamon twists rise for about 20 minutes.

Bake

1. While the cinnamon twists are rising, preheat the oven to 350 degrees Fahrenheit.
2. Once the twists have nearly doubled in size, bake them for 15-20 minutes or until the twists are golden brown.
3. Remove them from the oven and allow them to cool for at least 10 minutes before enjoying them!