Combine warm water with yeast and sugar. Mix and allow to proof (activate and bloom) for about 5 minutes or until foamy. Add 1 teaspoon salt and 3 ½ cups flour. Let mix on medium speed in mixer until well combined. Dough should be smooth and elastic. Turn dough onto a floured counter. Allow to rise covered with a greased piece of plastic wrap (or a big bowl) for about 10 minutes.

Combine brown sugar and cinnamon, set aside.

Sprinkle flour on top if the dough is sticky and roll into a rectangle about 10”x12”. Brush with melted butter. Sprinkle and spread cinnamon and sugar mixture to cover the dough.

Roll dough lengthwise like you’re making cinnamon rolls and place on parchment paper. With a sharp knife make a slice down the center of the roll leaving about a ½ inch attached at one end. With cut side up, twist dough ropes and tuck ends under. Allow to rise (covered with a sheet pan lid) for 20 minutes.

Preheat oven to 375 degrees while the twist rises. Bake for 23-25 minutes or until lightly golden. Allow to cool slightly before adding buttery glaze.

Buttery Glaze topping: Mix ingredients together and add to twist after it has cooled 10-15 minutes. The glaze will melt onto the twist and create a sweet and delicious topping to compliment the filling!

If you'd like to add a thicker cream cheese frosting, here is what I make!2 Ounces Cream cheese softened 4 Tablespoons (2 oz) Salted butter softened ⅔ Cup Powdered sugar ½ Teaspoon vanilla extractMix room temperature butter and cream cheese. Add vanilla and powdered sugar and whip until you have a smooth, creamy frosting! Add to the twist once it is warm, not hot.