For the Twists
•6 C bread flour
•⅓ C sugar
•1½ tsp salt
•1½ tbsp active dry yeast (I used Red Star Yeast)
•2 eggs, room temperature
•⅓ C butter, melted and cooled
•2 C non-fat milk, at 120 degrees F
For the Filling
•1½ tbsp cinnamon
•3 tbsp sugar
•2 tbsp brown sugar
For the Glaze
•¼ C sugar
•2 tbsp water
•½ tbsp honey
For the Drizzle
•1½ C confectioner’s sugar
•1 tbsp + 1 tsp milk
1.In a bowl of a stand mixer, stir together 4 C bread flour, sugar, salt, and yeast. Add in eggs, butter, and milk. Stir until just starting to combine. With mixer on low, slowly add remaining 2 cups of bread flour.
2.Replace paddle with a dough hook and beat for 5-8 minutes or until dough is smooth and starts to pull away from the edge of the bowl when mixing. Dough will be sticky.
3.Transfer dough to a large bowl that has been sprayed with non-stick cooking spray. Cover with a clean towel and allow to rise until doubled in size, about 45-60 minutes.
4.Turn dough out onto a well-floured surface and punch down. Roll out to a 24 x 12 inch rectangle. Spread dough with softened butter. Sprinkle cinnamon and sugars over the top. Gently fold dough in half width wise.
5.Cut dough into 1-inch strips along the length side. Twist each strip and tie in a knot.
6.Place knots onto a parchment paper lined or non-stick cooking spray coated baking sheet. Cover with clean cloth and allow to rise for another 20-30 minutes or until knots puff and dough is super soft to the touch.
7.Preheat oven to 375.
8.Bake for 10-12 minutes or until knots just start to turn golden brown.
9.While knots are baking, begin preparing clear glaze. Stir together sugar, water, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and allow to simmer for 5 minutes, stirring constantly to prevent scorching. Remove from heat and cool.
10.Brush glaze of the tops of warm knots.
11.Prepare the drizzle by stirring together confectioner’s sugar and milk until smooth. Drizzle over the tops of slightly cooled knots.