• In a large bowl or the bowl of a stand mixer fitted with the dough hook attachment, combine the first six ingredients.
• If using a mixer, slowly add the flour while mixing on low speed until the dough pulls away from the sides of the bowl.

  If mixing by hand, add the flour and knead until a dough forms. Stretch and fold or knead every 15–30 minutes for a couple of hours to develop the gluten.
• For an overnight rise, leave out the baking powder and baking soda. For same-day baking, add both to help the dough rise.

Assemble The Twist:

• Combine the filling ingredients in a small bowl.
• On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick and at least 20 inches long. A longer rectangle gives you more room to twist and shape the wreath.
• Spread the filling ingredients on top of the dough (see video).
• Roll the dough up, beginning with the long side of the rectangle.  Pinch the dough together and turn it seam side down.
• Using a sharp serrated knife, cut the log of dough in half lengthwise (see video).  You may have to cut it more than once to get all the way through the log of dough.
• Beginning on one end, carefully pin the two halves of the log of dough together.  Then "twist" the two halves over and under each other until you get to the other end of the log of dough. 
• Bring the end of the dough around in a circle to meet where you began making the twist and pinch it together.
• Gently transfer it to a piece of parchment paper.  This makes it easy to take it in and out of the pan, especially if you're baking a lot of these at one time for gifts. 
• Place the twist in a greased 12-inch cast-iron skillet, baking sheet, or 9x13 baking dish. If making several, you can bake up to six at once using two baking sheets on separate oven racks.

If Allowing To Rise Overnight:

• Cover with plastic wrap or beeswax wrap and let rise overnight at room temperature. If needed, refrigerate and let finish rising for a couple of hours before baking.
• You can also freeze these rolls at this point, and take them out of the freezer to raise and bake later on.

To Bake:

• The next day or when you're ready to bake, preheat your oven to 350 degrees.
• Bake for 30 to 35 minutes or until golden brown.
• While the twist is baking, mix up all the frosting ingredients in a small bowl using a hand mixer
• Spread the frosting on the warm cinnamon twist when it's fresh out of the oven.
• Serve warm with a cup of coffee or tea from Farmhouse Teas.
• Savor every bite!  Store any leftovers in an airtight container in your refrigerator for up to one week, although I know they'll never last that long.