1. Dissolve yeast in the warm water. In another bowl, mix together milk egg, butter, sugar, and salt. Add yeast and water mix, then add flour.
2. Kneed in the mixer (or by hand) for 6-8 minutes until smooth dough forms. Place in a greased bowl, covered with damp warm towel and let rise in a warm spot until doubled. About 1 hour.
3. Punch dough down and turn out onto floured surface.
4. Divided the dough into 2 portions. Take one of the halves and cut it into 4 sections.
5. The 4 sections need to be rolled out into circles about 7-8 inches in diameter. I planned to put mine in the 9″ Square Cookie Box, so I made sure it would fit in there.
6. Start by placing the first round on a Parchment lined Baking Sheet.
7. Each layer gets brushed with melted butter, then sprinkled with Cinnamon and Sugar.
8. Use a measuring cup to make an impression of a circle in the center, to guide your cuts.
9. Make 12 slits in the dough all the way around.
10. Twist each section once, turning two pieces together, so they point in to each other.
11. Repeat again twisting each pair again and pinch the points together.
12. Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise until double, about 30-45 minutes.
13. Preheat oven to 375 last 15 minutes of raising time.
14. Bake until golden brown, 15-17 minutes.
15. Remove from oven; cool on wire rack and then frost if desired.

Icing:

1. Mix the confectioners’ sugar, butter, and vanilla together.
2. Adding half the milk to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.