Instructions

1. In a large bowl stir together 1 ½ cups of flour and the yeast; set aside. In a small saucepan, heat and stir ¾ cup milk, sugar, 1/3 cup butter and salt until mixture is warm and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 2 hours).
3. Punch dough down. Turn out onto a lightly floured surface; cover and let rest 10 minutes. Line two large baking sheets with parchment paper or coat them with cooking spray; set aside. Roll dough into a rectangle.
4. In a small saucepan, melt ¼ cup butter over low heat. Add brown sugar and 1 teaspoon cinnamon; mix well. Cool slightly and spread mixture evenly over dough. Cut dough crosswise into 1-inch strips. Fold each strip in half, end to end, and twist several times. Arrange twists 2 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (45 minutes).
5. Bake in preheated oven (375F) for 12 to 15 minutes or until golden brown. Let cool.
6. In a small bowl, combine powdered sugar, vanilla, ¼ teaspoon cinnamon and enough milk (2-3 tablespoons) to make of drizzling consistency. Whisk until smooth and drizzle over rolls when warm.
Recipe from Pip and Ebby!