4 T. yeast
4 c. warm milk (sub powdered milk if you want)
1 c. sugar
4 t. salt
1 c. shortening (sub bean puree if you want)
4 eggs (sub powdered eggs if you want)
12 c. all-purpose flour (use ½ whole wheat if you want)
4 oz. cream cheese (room temperature)
1 c. powdered sugar
¼ c. unsalted butter (room temperature)
½ t. vanilla extract
2 T. cinnamon
2 c. brown sugar, firmly packed
Place dough in a large greased bowl in a warm oven to rise for 25 minutes. (I set my oven to 170 degrees and then turn it off when I am ready to put dough in). When dough has doubled in size, remove it from the oven and punch it down. On a lightly floured conterop, roll dough into a long rectangle. Spread the dough with softened margarine and then top with cinnamon sugar.
With a pizza cutter, slice dough into 24 one-inch strips. Roll a piece of dough into a snake shape, then drape the middle of the “snake” over your forefinger and twist the two sides together. Place twist on greased baking sheet, and repeat with remaining pieces of dough. Place twists at least ½ inch a part on baking sheet.
Place baking sheets in the freezer for 1 hour. After twists are frozen, place them in large ziptop bags. Label and freeze.
Remove cinnamon twists from the freezer and let them rise all night on a greased baking sheet with greased plastic on top. Or let breadsticks rise in a warm oven until they are doubled in size.
Preheat oven to 425 degrees. Bake twists for 15 to 20 minutes or until golden brown. Remove from the pan and cool on a wire rack. When breadsticks are cool, make the glaze by combining the cream cheese, powdered sugar, butter, and vanilla in a medium bowl. With an mixer, beat until smooth. Using ziptop bag with a hole in one bottom corner, cover the twists with glaze. Serve warm.