Cinnamon Twist Coffee Cake

• 5 -6 cups bread or 5 -6 cups flour
• 1 1/4 cups sugar
• 1 teaspoon salt
• 2 tablespoons dry yeast
• 1 cup milk
• 2/3 cup water
• 1/4 cup butter or 1/4 cup margarine
• 2 eggs, room temperature
• 3/4 cup raisins (optional)
• melted butter or margarine
• 1 tablespoon cinnamon
• cinnamon or sugar, mixture

1. In large bowl mix together 1 3/4 cups flour, 1/2 cup sugar, salt & yeast.
2. Combine milk, water & 1/4 cup butter in small bowl. Heat til very warm (120 - 130). I do 90 seconds in micorwave. Butter does not need to melt. Gradually add to dry ingredients. Beat at medium 2 minutes, Add the egss & 1/2 cup flour and beat on high 2 minutes. Switch to dough hook or add by hand, enough flour to make a moderately stiff dough. If adding raisins, you may do so now. Knead until smooth & elastic in mixer on by hand on floured board.
3. Place in greased bowl, cover & let rise in warm place 20 minutes.
4. Divide dough in half. Roll each hald into a 9 x 12 inch rectangle.
5. Spread with melted butter.
6. Sprinkle with mixture of the remaining 3/4 cup sugar & cinnamon.
7. Fold from 9" side- 3" over the center of the sqaure. Then fold the other side over 3" so you will have it folded into thirds (3 layers)it will be 3" x 12".
8. Cut into 12 one inch slices. Take each slice and pinch end to seal. Tightly twist your slice and place into a greased 9 " square pan. (2 rows of 6). Repeat with other half.
9. Cover with sprayed or lightly oiled wax paper. Then top with plastic wrap.
10. Chill for 2 - 24 hours.
11. When ready to bake, remove from refrigerator. Uncover. Let stand at room temp for 10 minutes.
12. Bake at 375 for about 25 - 30 minutes. Serve drizzled with powdered sugar glaze. May be separated & served individually or cut as a coffee cake. Enjoy!

bread, sugar, salt, yeast, milk, water, butter, eggs, raisins, butter, cinnamon, cinnamon

Taken from www.food.com/recipe/cinnamon-twist-coffee-cake-156887 (may not work)