This twisted cinnamon sweet bread is a perfect dessert bread to enjoy after dinner or for brunch. Easy to make and impressive to show off, you will love this easier and prettier take on sweet rolls!
In a medium bowl whisk together the egg, milk, water, sugar, butter and yeast. Set aside.
In another bowl whisk together the flour, yeast and cardamom.
Add the liquid ingredients to the dry and knead until you have a smooth soft dough.
Place the dough in a bowl you have brushed with oil and cover with a wet cloth; leave in a warm place to double.
Turn out the dough onto a lightly floured surface and divide into 4 equal pieces.
Roll each pieces in to a 8" circle.
In a small bowl mix together the cinnamon and sugar.
Brush the first circle with melted butter and sprinkle with cinnamon and sugar.
Place the second layer on top of the first and repeat the butter and cinnamon and sugar.
Repeat until you get to the last circle. Place the last circle on top and only brush it with butter (no cinnamon/sugar).
Using a pizza cutter, slice circles into 8 triangles.
Now make a cut in the center of each triangle, about 1/2 way in the center so that neither end is cut, just a little slit in the middle.
Take the tip of each triangle and insert it into the cut you made and pull it from the underside (so the tip is back in the original location but there is a twist in the middle of the triangle.
Arrange the triangles on a round baking sheet (a pizza stone works awesome here!).
Pinch the two corners at the base of each of the triangles together.
Brush the dough with milk.
Allow the dough to rest for 15 minutes while you preheat the oven to 500F.
Bake for 5 minutes.
Reduce oven to 400F and bake for 15-20 minutes more (until golden brown and baked through).
Allow to cool for 5 minutes, then drizzle with the sweetened condensed milk while still warm. You won't use the whole thing, but use as much as you feel necessary.