Cinnamon Pretzels

• 1 package active dry yeast
• 1 cup warm water
• 12 cup nonfat dry milk solid
• 13 cup sugar
• 13 cup soft butter or 13 cup margarine
• 12 teaspoon salt
• 1 egg
• 3 12-4 cups all-purpose flour
• 4 tablespoons butter or 4 tablespoons margarine, soft
• 14 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 cup unsifted powdered sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons hot coffee

1. In large bowl, dissolve yeast in the water.
2. Add dry milk; stir.
3. Let stand 5 minutes until yeast foams.
4. Beat in sugar, 1/3 cup butter, salt, egg and 2 cups flour until smooth and glossy.
5. Beat in 1 cup more flour and let dough stand for 15 minutes.
6. Sprinkle 1/2 cup flour over dough; turn out onto board and knead until smooth and satiny, adding flour just to prevent stickiness.
7. Turn dough into oil bowl, cover and let rise until doubled, 1 to 2 hours.
8. Turn dough onto lightly floured board and roll to 12 by 14 inches.
9. Spread half of the dough with 4 tbsp.
10. soft butter.
11. Mix brown sugar and cinnamon and sprinkle over butter.
12. Fold unfilled dough over filling and press edges together.
13. Cut into 12 equal strips.
14. Roll strips into 20-inch smooth strands.
15. Twist into pretzel shape and place on baking sheet and let rise until doubled.
16. Bake at 375 for 10 to 13 minutes or until golden and brush with glaze.
17. Glaze: Mix powdered sugar with butter or margarine and enough coffee to make a smooth, but not thin icing.
18. It will melt over the hot pretzels to glaze them.

active dry yeast, water, nonfat dry milk solid, sugar, butter, salt, egg, flour, butter, brown sugar, cinnamon, powdered sugar, butter, hot coffee

Taken from www.food.com/recipe/cinnamon-pretzels-89262 (may not work)