• 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, start mixing on low speed and slowly add the flour until the dough pulls away from the sides of the bowl.

  If you’re not using a mixer, add the flour to the other ingredients in the bowl and knead until the dough comes together into a nice ball.  Stretch and fold or knead the dough every 15-30 minutes for a couple of hours.  This will develop the gluten similar to how the mixer develops it by mixing.
• If you plan to let this twist rise overnight, you don't need to add the baking powder and baking soda.  If you plan to bake these right away, you'll need to add the baking powder and baking soda to the dough so that it will rise as it bakes.

Assemble The Twist:

• Combine the filling ingredients in a small bowl.
• On a lightly floured surface, roll out the dough using a rolling pin to ¼” thick in the shape of a rectangle.  Try to make the rectangle at least 20 inches long.  The longer the rectangle, the more room there will be in the center of your braid or 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 in a greased 12-inch cast-iron skillet, on a baking sheet or in 9 x 13 inch baking pan.  Pro tip:  if you're baking a lot of these, you can fit two of them side by side on baking sheets, and then place one baking sheet on each rack of your oven.  Using this method I can bake 6 of these at one time in my oven.

If Allowing To Rise Overnight:

• Cover with plastic wrap or beeswax wrap and let the dough rise on the counter or in a warm place overnight.  If you need to wait longer than overnight to bake them, place them in the refrigerator, and pull them out to finish rising 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.
• If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21