For the Dough

• Mix the dough by adding the milk, oil, sugar and yeast in the bowl of a stand mixer. If using instant yeast, move on immediately. If using active dry yeast, let sit for 10 minutes or until foamy on top.
• Add the egg and mix it in.
• Add the flour and salt and mix to bring together. Knead for about 5 minutes or so. (If mixing by hand, knead for about 10 minutes or until the dough is smooth.)
• Cover the bowl with plastic wrap and set somewhere to rise for an hour or until doubled in size. (I use the inside of my oven with the temperature turned OFF and the light turned on).
• Portion the dough out into 10 equal pieces.
• Roll each portion of dough into a rectangle, about 8-10 inches on the long edge.
• Spread melted butter on each piece of dough, leaving about half an inch along one long edge dry.
• Cover with cinnamon and sugar.
• Roll each rectangle into a log, starting with the edge that has filling along it. Keep rolling and use the dry long edge to pinch against the log and seal it closed.
• Cut each log down the middle, leaving a small portion attached at one end. You'll have two strands of layered dough.
• Twist the two strands of dough around each other to make a braid. Form the braid into a circle and tuck the end of the dough underneath, pinching together.
• Place on a baking sheet lined with a silicone mat, cover and let rise for about 20-30 minutes. Preheat oven at this time to 375°F (190°C).
• Bake twists for 18-20 minutes or until golden brown.
• Optional: Mix together icing sugar and a small amount of milk or water to make a glaze to drizzle each twist.