Well Made by Kiley

Dough: Pour the warm milk into a stand mixer bowl or large bowl. Add 1 tbsp of the sugar & sprinkle the yeast on top. Stir & sit for 3-5 minutes, until frothy. Add the egg, softened butter & the rest of the sugar; mix. Add in the flour & salt. Transfer to stand mixer with the dough hook attached; knead for 5-7 minutes (or knead with your hands), until smooth. Place dough into a large greased bowl. Cover & rise in a warm environment for 30 minutes, until doubled in size. Line a large baking sheet with parchment paper.

Filling: Brown the butter (details on website). Place in the fridge to cool & harden up slightly. Then, mix in the brown sugar & cinnamon.

Assembly & Baking: Once dough is doubled, turn it onto a floured surface & roll into a 12x8 inch rectangle. Spread the filling across the surface. Starting from the long end, tightly roll the dough up into a log; pinch the ends. With a sharp knife, cut down through the center lengthwise, keeping ~1 inch attached to one end. With the cut side up, twist the dough ropes around each other & tuck the ends under. Place onto the prepared baking sheet. Loosely cover & proof in a warm environment for ~45 minutes, until puffy. Preheat the oven to 350F. Once proofed, warm the heavy cream & pour all over the twist. Bake at 350F for 20-25 minutes, until golden.

Glaze: Make the glaze by beating together all of the ingredients in a bowl, until smooth. Drizzle the glaze all over the twist. Slice & serve warm. Enjoy!