Adapted from King Arthur Flour
3 1/4 cups all purpose flour
1/4 cup dried potato flakes or buds
3 heaping tablespoons sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoon salt
3 tablespoons butter plus extra for buttering bowl, at room temperature
1 teaspoon vanilla
1 cup milk
1/4 cup plus 2 tablespoons sugar
4 1/2 teaspoons cinnamon
A few grates of fresh nutmeg, optional
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon vanilla
2-3 tablespoons heavy cream
Mix all dry ingredients in bowl of large stand mixer (you can also mix and knead by hand). Make sure potato flakes are well dispersed. Add the butter, vanilla, egg and milk. Mix with dough hook till a shaggy dough forms. Let rest 30 minutes.
Knead dough with dough hook or by hand for 10 minutes, then place dough in a greased bowl, turning to coat top of dough with butter, then cover and refrigerate dough overnight.
The next morning, bring dough out and allow to sit out on the counter for 3 hours.
Make filling by combining sugar, cinnamon and nutmeg. Set aside.
To assemble, deflate dough and divide in half. On a lightly floured surface, roll out one dough half into a 10 x 12 inch rectangle. Brush dough with half the melted butter, then sprinkle with half the cinnamon mixture over the surface stopping within about 1/2 inch of one longer edge. Roll up jelly roll style starting at the long edge with the cinnamon, making a log. Press seam together to lightly seal.
Cut the log in half lengthwise with a sharp knife. Turn each half so that filling and cut edges face upward. Seal two of the short edges together, then cross one side over the other repeatedly to make a twist. Carefully place twist in a greased 8-inch cake pan forming a ring. Repeat with second piece of dough.
Cover lightly and let rise at room temperature for about 1 hour. Preheat oven to 350*. Bake for about 30 minutes. Cool for few minutes, then remove from pan to rack to finish cooling.
Make glaze by combining all ingredients using the extra tablespoon of cream if necessary. Place into a quart ziplock bag, seal and clip off corner with a scissors. Squeeze bag to drizzle icing over cooled twists.
Makes 2 8-inch cinnamon twists.