Swedish Cinnamon Twist

Ingredients:

1 pkg active dry yeast or 1/4oz 

1 Tbsp Sugar

1⁄4 C.Warm Water

1 C Buttermilk

1⁄4 tsp. Baking soda

2 eggs beaten

4 to 5 c Hot Roll Mix

3 Tbs butter melted 

Cinnamon filling below 

Cinnamon Filling

1⁄2 Cb Brown Sugar 

1⁄2 tsp. Cinnamon

1⁄2 C. Chopped nuts 

Powdered Sugar Glaze

1 1⁄2 Cup Sifted Powdered Sugar 

1⁄2 Tbsp Butter melted

2 Tbsp hot water 

Directions:

In a small bowl, dissolve yeast and sugar in warm water set aside. 

Bring buttermilk to a boil in a small saucepan; buttermilk should curdle, in a large bowl, combine buttermilk baking soda and 1⁄2 c melted butter. Add eggs, when mixture is lukewarm add dissolved yeast mixture. Gradually stir in 4 c HOT ROLL MIX until the soft dough forms a ball. Knead dough about 5 min,until smooth and elastic, add additional HRM if necessary to make a soft, but not sticky dough.lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Prepare cinnamon filling. Punch down dough, Roll out dough 12x20 rectangle brush with butter sprinkle cinnamon filling lengthwise over half of dough within 1⁄2 inch of long edge. Fold in half to cover filling. Seal dough edgeswith a pizza cutter cut 24 stripsabout 3⁄4 inch wide. Twist eachstrip twice and place on a baking sheet, cover and rise until double in bulk preheat oven. 375 bake 10 to 12 mins until golden brown. Brush with glaze.