Cinnamon Twists

1. In a very large bowl stir together flour and salt. Cut in margarine until well combined. Set aside.
2. In a small bowl dissolve yeast in ¼ cup warm water. Set aside for 5 minutes. In a medium bowl mix together eggs, ¾ cup warm water, and granulated sugar. Add yeast mixture; gradually stir into flour mixture until well combined.
3. Shape into a ball. Place dough in a large greased bowl; turn greased side up. Cover and let rise at room temperature for 5 to 6 hours or refrigerate overnight. (If refrigerating, cover securely with plastic wrap to prevent dough from drying out.)
4. For filling, in a small saucepan stir together brown sugar, butter, 1 cup of the chopped pecans and the cinnamon over low heat just until butter is melted. Cool to room temperature.
5. Cut the dough into 4 equal parts. On a well-floured surface roll out one portion of the dough into a 12×8-inch rectangle approximately ¼-inch thick. Spoon ¼ of the filling onto the dough and spread evenly. Starting from the long side, roll the dough into a log. Leaving 1 inch of dough intact at one end of the log, make a lengthwise cut down the center of the log, cutting entirely through dough to make 2 loose ropes. Taking one side of the dough in each hand, twist the dough by crossing the right rope over and the left rope under. Continue twisting to the end of the ropes, turning cut side of ropes upward to expose filling. Pinch the ends together and tuck under.
6. Lightly grease two cookie sheets. Allowing space for two loaves on each cookie sheet, transfer the twisted loaf to one of the cookie sheets. Repeat with remaining 3 parts of dough. Cover both cookie sheets and let rise at room temperature for 3 hours or in the refrigerator overnight. (If refrigerating, cover securely with plastic wrap to prevent dough from drying out.)
7. Preheat oven to 350°F. Bake for 20 to 25 minutes or until golden. Cool. Frost with Cream Cheese Frosting; sprinkle with remaining chopped pecans.

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Cream Cheese Frosting

1. In a mixer bowl beat cream cheese, butter, milk and vanilla until light and fluffy.
2. Gradually add confectioners’ sugar, beating until smooth.

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