Homemade Danish Cinnamon Twist (Kanelstang)

In a large bowl, combine 2 cups of flour, yeast, sugar, and salt.

In a saucepan, heat milk and butter until butter is melted. Let cool slightly.

Add the milk mixture to the flour mixture, then add eggs. Beat until combined.

Gradually add the remaining flour, mixing until a soft dough forms.

Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and divide it in half.

On a lightly floured surface, roll out one half of the dough into a 12x16 inch rectangle.

In a small bowl, combine cinnamon and brown sugar. Sprinkle half of the mixture evenly over the dough.

Roll up the dough tightly, starting from the long edge. Pinch the seam to seal.

Repeat with the remaining dough and cinnamon-sugar mixture.

Using a sharp knife or pizza cutter, slice each roll lengthwise, leaving one end attached.

Gently twist the two strands together and form into a circle or oval shape. Tuck the ends underneath.

Place the twists on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.

Preheat oven to 375°F (190°C).

Bake for 20-25 minutes, or until golden brown.

While the twists are baking, prepare the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and water until smooth.

Let the twists cool slightly before drizzling with glaze.

Serve warm and enjoy!