Swedish Cinnamon Twists

This is one of my favorites of all time. I got the recipe from Make-a-Mix Cookery. You have to start by making a Hot Roll Mix (which will make at least two batches of the following recipe).

Hot Roll Mix
5 lbs. all-purpose flour (I prefer Pillsbury)
1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk
Combine together and put in large airtight container to store. Use within 6 months.

Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix
Cinnamon Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below

Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water
Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze.

In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle. In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.

Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes 24.