Cinnamon Yogurt Twists

• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 3-3/4 to 4 cups all-purpose flour
• 1 cup butter, cubed
• 1 cup plain yogurt
• 1/4 cup water
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 teaspoon ground cinnamon

1. In a large bowl, combine the yeast, salt and 2-1/2 cups flour. In a small saucepan, heat the butter, yogurt and water to 120u0b0-130u0b0; add to dry ingredients. Beat on medium speed for 2 minutes.
2. Add the eggs, vanilla and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a stiff dough. Do not knead. Cover and refrigerate for 2 hours or overnight.
3. Combine sugar and cinnamon; set aside. Punch dough down. On a lightly floured surface, roll dough into a 12x9 in. rectangle. Sprinkle 3 tablespoons cinnamon sugar over dough; fold into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding three more times.
4. Roll into a 12x6-in rectangle. Cut into twenty-four 1/2-in.-wide strips; twist. Place on greased
5. . Cover and let rise until doubled, about 30 minutes. Bake at 350u0b0 for 14-18 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

active dry yeast, salt, allpurpose, butter, plain yogurt, water, eggs, vanilla, sugar, ground cinnamon

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