• 6 cups bread flour (or all-purpose flour)
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons active dry yeast
• 2 eggs, room temperature
• 1/3 cup butter, melted and cooled
• 2 cups non-fat milk, at 120 degrees

Cinnamon filling:
1/4 cup butter, softened
1 1/2 tablespoons cinnamon
3 tablespoons sugar
2 tablespoons brown sugar

Glaze:
1/4 cup sugar
2 tablespoons water
1/2 tablespoon honey

Line a baking sheet with parchment paper; set aside. In bowl of a stand mixer, stir together 4 cups bread flour (all-purpose flour will have a slightly different texture), sugar, salt and yeast. Stir in eggs, butter and milk until just starting to combine.

With mixer on low, slowly add remaining 2 cups flour. Replace paddle with a dough hook and beat 5-8 minutes or until smooth and dough starts to pull away from bowl when mixing (it will be sticky). Spray a large bowl with non-stick spray and add dough. Cover with towel and let rise 50-60 minutes until doubled in size.

Turn onto well-floured surface and punch down. Roll out to 24×12 rectangle and spread with softened butter. Sprinkle with cinnamon and both sugars. Gently fold dough in half width-wise. Cut into 1-inch strips along the length side. Twist each strip and tie in a bun knot.

Place on baking sheet and cover with clean cloth; let rise 20-30 minutes or until twists puff and dough is extremely soft to the touch. Preheat oven to 375 degrees. Bake 10-12 minutes or until twists start to turn golden brown.

While knots are baking, stir together glaze ingredients in a small saucepan. Bring to boil over medium-high heat. Reduce to medium-low and simmer 5 minutes, stirring constantly to prevent scorching. Remove from heat and cool. Brush glaze over twists and serve warm. Makes 16.