Cinnamon Twists

Yeast batter breads can be tricky to work with. The secret here is to generously flour the board and your hands while working with them. And don't worry too much if they look funky. Taste is what really counts.

Cinnamon Twists

1 1/4 c. hot tap water
2 T. powdered milk
1/3 c. butter
1/2 c. sugar
2 T. yeast
1 1/2 t. salt
2 eggs
5 c. flour

Filling:
1/2 c. melted butter
1/2 c. sugar
2 T. cinnamon

Mix water, powdered milk, butter, sugar, and yeast in large bowl. Let sit for 3-5 minutes, until yeast starts to bubble. Add in salt, eggs, and flour. Beat by hand just until mixed. Don't knead. It should be a sticky, goody mess. Cover it and set it aside to rise until double, about 1 hour.
On a generously floured board, roll out the dough into a large rectangle. Spread the dough gently with the melted butter, sprinkle with sugar and cinnamon. Fold the top long edge in about 1/3 of the way. Fold the bottom long edge up to cover it. Cut into strips. Twist each strip one and half times. Set on a greased cookie sheet to rise. Repeat with all the strips.
Cover and let rise for 30-45 minutes, until doubled.
Bake at 350°F for about 20 minutes.

If you search online for cinnamon twists, you'll get the idea of what these are supposed to look like.