Cinnamon Twist Coffee Cake - cooking recipe

Ingredients

5 -6 cups bread or 5 -6 cups flour
1 1/4 cups sugar
1 teaspoon salt
2 tablespoons dry yeast
1 cup milk
2/3 cup water
1/4 cup butter or 1/4 cup margarine
2 eggs, room temperature
3/4 cup raisins (optional)
melted butter or margarine
1 tablespoon cinnamon
cinnamon or sugar, mixture

Preparation

In large bowl mix together 1 3/4 cups flour, 1/2 cup sugar, salt & yeast.
Combine milk, water & 1/4 cup butter in small bowl. Heat til very warm (120 - 130). I do 90 seconds in micorwave. Butter does not need to melt. Gradually add to dry ingredients. Beat at medium 2 minutes, Add the egss & 1/2 cup flour and beat on high 2 minutes. Switch to dough hook or add by hand, enough flour to make a moderately stiff dough. If adding raisins, you may do so now. Knead until smooth & elastic in mixer on by hand on floured board.
Place in greased bowl, cover & let rise in warm place 20 minutes.
Divide dough in half. Roll each hald into a 9 x 12 inch rectangle.
Spread with melted butter.
Sprinkle with mixture of the remaining 3/4 cup sugar & cinnamon.
Fold from 9\" side- 3\" over the center of the sqaure. Then fold the other side over 3\" so you will have it folded into thirds (3 layers)it will be 3\" x 12\".
Cut into 12 one inch slices. Take each slice and pinch end to seal. Tightly twist your slice and place into a greased 9 \" square pan. (2 rows of 6). Repeat with other half.
Cover with sprayed or lightly oiled wax paper. Then top with plastic wrap.
Chill for 2 - 24 hours.
When ready to bake, remove from refrigerator. Uncover. Let stand at room temp for 10 minutes.
Bake at 375 for about 25 - 30 minutes. Serve drizzled with powdered sugar glaze. May be separated & served individually or cut as a coffee cake. Enjoy!