Twist Pastry:

Start by warming milk and melting butter. After that, add milk, yeast, eggs, sugar, and melted butter to create a yeast mixture in a standing mixer’s bowl.

Then weigh out flour and add it to the yeast mixture in the bowl, making sure to add the salt to the standing mixer bowl last.

Knead the dough for 18 minutes on low in your standing mixer. Set a timer because this step is very important to the success of your dough.

While the mixer is kneading, use butter or avocado or olive oil to lightly grease the bottom and sides of a bowl. You’ll want at least an 8 quart bowl because this dough rises high.

When the timer goes off, transfer dough to the greased bowl. Cover the bowl with a damp tea towel or plastic wrap and let it rise for at least 30 minutes, no more than 1 hour. If you use plastic wrap, let it lie loosely on the bowl’s top. This dough will rise pretty high!

Lightly dust a clean countertop with flour and turn out the dough onto it. Gently stretch out the dough with your hands to create a rectangle, leaving dough about 1/8 inch thick. Rolling pin is optional, hands work better.

Twist Filling:

Whisk together sugar and cinnamon in a small bowl. Now spread the sugar mixture over the dough all the way to the edges.

Start with the edge closest to you and begin rolling the sugared dough into a log. When you’ve almost completed the log, use the last edge to bring it up and towards you to seal the log. Then pinch the seam closed, including the two ends so all the sugar mix stays inside the log. Now place the log onto a baking sheet lined with parchment paper.

Using a sharp knife, slice the log length-wise to create three long strips. Doing the best you can, braid the strips by gently laying one strip over and under.

Bake cinnamon twist on 350 degrees for 28-30 minutes or until desired golden brown. Allow twist to cool down mostly before adding the cream cheese frosting, cutting into chunks, and serving.