Step 1

To the bowl of a stand mixer, add the 2 large eggs and whisk lightly. Next add the warmed milk, yeast, sugar, and 1 cup (120 g) of flour, stirring to slightly combine.

Step 2

Add the cubed butter and the remainder of the flour. Place the dough hook onto the mixer then switch it onto low speed. With the mixer running, add in the salt.

Step 3

Let the mixer run for about 5 minutes to knead the dough and incorporate the butter. The dough will be quite sticky.

Step 4

Lightly spray a bowl with cooking spray then add the dough, cover with plastic wrap and let rise for 1 1/2 to 2 hours, or close to doubled. Most likely it will hit this point near 1 1/2 hours after which place the dough in the refrigerator for 1 hour.

Step 5

The dough can be used after 1 hour or can stay in the refrigerator up to 2 days and can be used any point between.

Step 6

Melt the 3 tablespoons (43 g) of butter and set aside. Mix the brown sugar and cinnamon together in a small bowl and set aside.

Step 7

Spray a 9"x13" baking pan with cooking or baking spray or otherwise grease and set aside. Set out a baking sheet that will fit inside the freezer.

Step 8

Remove the dough from the refrigerator and pour out onto a well-floured surface. If counter space is short, slice the dough ball in half otherwise keep the dough ball whole.

Step 9

Flour a rolling pin and while continuously adjusting flour to avoid sticking, roll the dough out to about 12"x30" (or 12"x15" if rolling in half pieces). If the dough pulls back, let it rest for a few moments and try again. Try to square the corners as best as possible.

Step 10

Brush the butter evenly edge to edge (or half of the butter on one half of the dough) and sprinkle the brown sugar mixture evenly edge to edge atop (or half of the brown sugar mix on half of the dough).

Step 11

From the 30" edge (or the 15" edge), roll the dough into a giant log. Shape the rolled log so it's generally even, stretch the log out to 36" (or 18" for a half), and square up the ends with your palms.

Step 12

Slice the 36" log in half then slice each half into halves (for the half piece, slice it in half). You'll end up with four 9" long pieces. Set the pieces on the baking sheet and place in the freezer for 15 minutes.

Step 13

Begin preheating the oven to 375° F (190° C).

Step 14

Take the baking sheet out of the freezer and place one 9" piece on the counter. With a serrated knife, slice the log in half down the long way and let the halves fall to the sides, cut sides up. Spin one half around 180° keeping the cut side up.

Step 15

To shape, with one hand, hold the two ends together and with the other hand, bring one half over the top of the other to begin the twist. Pull the piece underneath up and around to continue twisting, and continue to twist for about 3-4 total or not too tight. Tuck and shape as necessary then place in the greased baking dish with the cut ends facing up.

Step 16

Repeat with the remaining pieces then let the filled pan rest for 15 minutes.

Step 17

To bake, set the pan in the oven for 30-35 minutes. The logs will have risen, look golden brown, and will reach an internal temperature of 190° F (88° C).

Step 18

Remove the pan from the oven and let cool before serving. To serve, slice as desired.

Step 19

Combine all of the icing ingredients in a food processor or whisk together by hand. It will be thick so add more milk to reach a thinner consistency as desired.

Step 20

Serve on the side for dipping.