Danish Cinnamon Twists

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, yeast, and salt. Cut in the cold butter using a pastry cutter until pea-sized pieces form. In a separate bowl, whisk together the lukewarm milk and egg, then add to the flour mixture. Stir until a shaggy dough forms.
2. Fold and chill the dough
   Turn the dough onto a floured surface and knead briefly just until it comes together. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes. Roll out into a rectangle, fold in thirds like a letter, turn 90 degrees, and roll out again. Repeat this folding process twice more, then refrigerate for 2 hours.
3. Make the filling
   While the dough chills, mix the brown sugar and cinnamon in a small bowl. Set aside until needed.
4. Shape the twists
   Roll the chilled dough on a floured surface into a 16x20 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture. Fold the dough in half lengthwise, pressing gently to seal. Cut into 12 strips (about 1.5 inches wide).
5. Create the twist shape
   Twist each strip several times, then form into a knot shape by wrapping the twisted strip around your fingers twice and tucking the end underneath. Place on parchment-lined baking sheets, leaving space between each twist.
6. Final rise and bake
   Cover the twists with a clean kitchen towel and let rise in a warm place for 30-45 minutes until puffy. Preheat oven to 375°F (190°C). Brush the twists lightly with beaten egg or milk. Bake for 18-20 minutes until golden brown.
7. Prepare the glaze
   While the twists are baking, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
8. Finish and serve
   Remove the twists from the oven and let cool for 5-10 minutes. Drizzle with glaze while still warm. Serve immediately or store in an airtight container for up to 2 days.