Cinnamon sugar twists

Start by heating your milk until it is about 110°F. Add in your instant yeast and 1 tbsp granulated sugar and allow this to bloom for five minutes. While your yeast is blooming, add your eggs, melted butter, vanilla extract, flour, and the rest of your granulated sugar (1/4 cup) to a stand mixer with a dough hook attachment. Once your yeast has bloomed, add it to your stand mixer along with all other ingredients and mix on medium speed for 5 to 7 minutes until your dough forms. Once your dough has formed, cover it with a clean towel and let it rise for one hour. While your dough is rising, make your cinnamon sugar mixture by adding your melted butter, brown sugar, and cinnamon to a bowl and mixing until combined. Once your dough has doubled in size, remove it from the bowl and using a rolling pin roll your dough out until it is a half inch thick. Top with your cinnamon sugar mixture. Cut your dough into 1/2-inch strips. Take two strips of dough and twist them together. Repeat until all dough is used and place your twists on a lined baking sheet. If you are making this the same day, cover it with a towel and allow it to rise for 30 minutes. If you’re prepping this ahead of time, place saran wrap over the top and refrigerate overnight. If you’ve refrigerated your dough, remove it from your refrigerator 2 hours before baking. If you are immediately making your dough, bake on 350°F for 30 minutes. Once your cinnamon sugar twists have baked, top them with your icing and they’re ready to be enjoyed!