Cinnamon Twist Pastries

Steps

1. In a mixing bowl, dissolve the yeast in warm water. Add the buttermilk, butter, sugar, egg, salt and baking soda; mix well. Stir in the flour to form a soft dough. Turn onto a floured surface; knead the dough until it is smooth and elastic (incorporating a sprinkle or two more flour, as needed), about 6 to 8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean dishtowel and let it rise in a warm place until it has doubled, about 1½ hours.

2. Punch the dough down. Turn it onto a lightly floured surface. Roll into a 18 x 9 inch rectangle; brush with the melted butter. Combine the brown sugar and the cinnamon; sprinkle over the dough. Fold in half lengthwise, forming a 18 x 4½ inch rectangle; pinch edges to seal. Cut into 4½ x 1 inch strips (using a pizza cutter is easiest) and place them 2 inches apart on greased baking sheets (or silpat lined). Twist each strip two or three times. Cover the baking sheets loosely with a clean dishtowel and let rise in a warm place until doubled, about 30 minutes.

3. Preheat the oven to 375°F. Bake twists for 12 to 15 minutes or until golden brown. Remove from pans to wire racks to cool. Whisk together the glaze ingredients; drizzle over warm twists.