Swedish Cinnamon Twists

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm buttermilk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 6 tablespoons sugar
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 7-1/2 cups all-purpose flour
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 tablespoon hot water

1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
4. Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased
5. . Cover and let rise until doubled, about 30 minutes.
6. Bake at 375u0b0 for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists.

active dry yeast, warm water, warm buttermilk, butter, sugar, eggs, salt, baking soda, flour, butter, brown sugar, ground cinnamon, sugar, butter, water

Taken from www.tasteofhome.com/recipes/swedish-cinnamon-twists/ (may not work)