# Components:
→ Dough
01 - 1 1/2 cups warm water
02 - 1 tablespoon active dry yeast
03 - 2 tablespoons granulated sugar
04 - 3 1/2 cups all-purpose flour
05 - 1 teaspoon salt
→ Filling
06 - 2 tablespoons salted butter, melted
07 - 1/2 cup packed brown sugar
08 - 2 teaspoons ground cinnamon
→ Buttery Glaze
09 - 1 cup powdered sugar
10 - 4 tablespoons unsalted butter, at room temperature
11 - 3 to 4 tablespoons heavy cream
→ Cream Cheese Frosting (optional)
12 - 2 ounces cream cheese, softened
13 - 4 tablespoons salted butter, at room temperature
14 - 2/3 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
→ Warm Vanilla Frosting (optional)
16 - 2 cups powdered sugar
17 - 2 tablespoons salted butter, at room temperature
18 - 2 teaspoons vanilla extract
19 - 2 to 4 tablespoons milk or heavy cream
# Directions:
01 - In the bowl of a stand mixer, combine warm water, active dry yeast, and granulated sugar. Mix gently and allow the mixture to sit for approximately 5 minutes, until the yeast is foamy and activated.
02 - Add salt and all-purpose flour to the activated yeast. Mix on medium speed until the dough forms a smooth, elastic ball. Transfer dough to a lightly floured work surface.
03 - Cover the dough with a tea towel and let it rest for 10 minutes to start the rising process.
04 - If the dough is sticky, dust with additional flour. Roll the dough into a 10 x 12-inch rectangle. Brush the surface evenly with melted butter. Stir together brown sugar and cinnamon, then sprinkle the mixture evenly over the dough.
05 - Roll up the dough lengthwise, forming a tight log. Place the roll seam-side down on a parchment-lined baking sheet. Using a sharp or pastry knife, cut lengthwise down the center of the roll, leaving about 1/2 inch uncut at one end. Turn cut sides up and gently twist the two pieces together, tucking the ends underneath.
06 - Cover the shaped twist with a tea towel and allow it to rise in a warm place for 20 minutes.
07 - Meanwhile, preheat oven to 375°F (190°C). Once risen, bake the loaf for 23 to 25 minutes, or until golden brown and cooked through.
08 - Remove the baked loaf from the oven and cool for 10 to 15 minutes before glazing.
09 - Combine powdered sugar, room temperature butter, and heavy cream until smooth. Drizzle over the slightly cooled loaf to create a sweet and glossy finish.
10 - To make cream cheese frosting, whip together cream cheese and butter until smooth. Add vanilla and powdered sugar, beating until creamy. Spread over warm, but not hot, loaf as desired.
11 - Blend powdered sugar, room temperature butter, vanilla extract, and enough milk or cream for a pourable consistency. Drizzle over the loaf while warm.
