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1
Combine 2 cups flour with yeast.
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2
Heat and stir milk, butter or margarine, sugar and salt until warm and butter is almost completely melted.
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3
Add this to the flour mixture along with the eggs.
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4
Beat with an electric mixer on low speed for 30 seconds, scraping the bowl, then beat on high speed for approx. 3 minutes. Stir in as much of the remaining flour ( 2 to 2 1/3 cups) as you can.
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5
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (about 3 - 5 minutes). Shape into a ball. Place in a lightly greased bowl. Cover and let rise in a warm place till double in size. (About 1 hour)
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6
Punch dough down. Divide in half. Cover and let rest 10 minutes.
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7
Roll half of the dough into a 12x8 inch rectangle. Melt 3 tablespoons butter or margarine; brush half over the dough. combine 3/4 cup sugar and 2 1/2 teaspoons ground cinnamon; sprinkle half of the mixture over dough. Fold dough in half and then in half once more. Cut strips of dough along the short end and twist sealing the seams.
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8
Place in a baking sheet. Cover; let rise till nearly double about 30 minutes.
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9
Bake in a 375 degree oven for 20 to 25 minutes. (Be sure to check them, they brown easily.)
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10
For the sugar glaze combine 1 cup sifted powdered sugar with 1/4 teaspoon vanilla and 1 tablespoon milk. Continue to add milk 1 teaspoon at a time until you get a drizzling consistency.
