Giant cinnamon filled twisted knot rolls. Covered with a sugary glaze and icing drizzle
Gently remove the dough from the bowl. Let rest a few minutes. Roll the dough into a 24 x 13-inch rectangle. Spread the lower half of the dough with butter and sprinkle with the sugar-cinnamon mixture. Fold down the upper half of the dough over the cinnamon sugar. Cut into 1-inch strips. Twist each strip of dough then tie in a knot. Place on a greased baking sheet. Cover with a clean cloth and allow to rise for 30-45 minutes. Bake in a pre-heated 375 degree oven for 10-12 minutes or until golden brown. Remove from oven and brush with the clear glaze. When the rolls have cooled drizzle with sugar glaze using a fork.
Melt butter then set aside. In a small bowl stir the cinnamon and sugar together. Set aside until ready to use.
Mix all ingredients in a small saucepan. Bring to a rapid boil. Remove from heat and allow to cool slightly before brushing on baked twists.
Combine the powdered sugar, milk, and vanilla in a medium-size bowl. Mix well. The glaze should drizzle from the spoon or whisk.