In a mixer, combine the warm water with the yeast and sugar. Mix and let it sit for about 5 minutes until it becomes foamy.

Add 1 teaspoon of salt and 3 ½ cups of flour to the mixture. Mix on medium speed until everything is well combined, resulting in a smooth and elastic dough.

Transfer the dough onto a floured surface and cover it with a tea towel. Let it rise for about 10 minutes. If the dough is sticky, sprinkle some flour on top.

Roll the dough into a rectangle measuring approximately 10x12 inches. Brush the rectangle with melted butter and then sprinkle the cinnamon and sugar mixture evenly over the surface.

Roll the dough lengthwise as if you were making cinnamon rolls. Place the rolled dough onto a baking sheet lined with parchment paper for easy cleanup.

Using a pastry knife or a sharp knife, make a cut down the center of the roll, leaving about ½ inch uncut at one end. Twist the two sections of dough and tuck the ends underneath.

Cover the twisted dough with a tea towel and let it rise for another 20 minutes. Preheat your oven while the dough is rising.

Bake the loaf at 375°F for 20-23 minutes, or until it turns lightly golden. Allow it to cool slightly before adding the buttery glaze.

For the buttery glaze, mix the ingredients together and drizzle it over the twist after it has cooled for 10-15 minutes. The glaze will melt into the twist, creating a sweet topping.

If you prefer a thicker cream cheese frosting, mix together 2 ounces of softened cream cheese, 4 tablespoons of softened salted butter, ⅔ cup of powdered sugar, and ½ teaspoon of vanilla extract until smooth and creamy. Spread this frosting over the warm twist, but not while it's hot.