Cinnamon and Sugar Breadstick Twists

INGREDIENTS

Breadstick Dough:
• 1 1/2 cups warm water
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 3 1/2 cups flour (see note)
• 1/2 teaspoon salt
Filling and Glaze:
• 2 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk, more or less
• 1/4 teaspoon vanilla extract

DIRECTIONS

1. For the breadstick dough, mix the water, yeast and sugar in a large bowl or in the bowl of an electric stand mixer fitted with the dough hook. Add 1 cup of the flour and the salt and mix to combine. Gradually add the remaining flour until a soft, smooth dough is formed. Knead for 2-3 minutes. Keep in mind you may not use the full 3 1/2 cups flour (conversely, you may need a bit more). Judge the dough by the texture instead of by an exact amount of flour. It should pull away form the sides of the bowl and form a soft, smooth ball of dough without leaving an overly sticky residue on your fingers.
2. Let the dough rest for 10 minutes. Lightly grease a large 12X18-inch rimmed baking sheet with cooking spray and set aside. Preheat the oven to 375 degrees F.
3. Lightly grease a clean countertop with cooking spray and press the dough into about an 8X18-inch rectangle. Spread the melted butter evenly across the dough.
4. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture across the dough and lightly press into the top of the dough.
5. Using a pizza cutter or sharp knife, cut the dough into about 1-inch or so widths. As you pick up each breadstick, twist it a few times and place them on the prepared baking sheet about 1/2-inch apart. They should all be able to fit on one large 12X18-inch rimmed baking sheet (see image below).
6. Cover the breadsticks lightly with plastic wrap and let them rest at room temperature for about 30 minutes until they are slightly puffy.
7. Bake the breadstick twists for 15 minutes until lightly golden on top.
8. Whisk together the powdered sugar, milk, and vanilla until a pourable mixture forms, adding more or milk if needed.
9. Let the breadsticks rest out of the oven for about five minutes before drizzling with the glaze. Serve warm. (These reheat magically for a few seconds in the microwave.)