1. In a large mixing bowl, combine 1½ cups of the flour, yeast sugar, salt. (I do this in my stand mixer with a dough hook attachment)

2. In a sauce pan, combine milk, water, and butter and heat to 120 to 130°. (This can be done in the microwave in a microwave safe bowl as well) Pour warm milk mixture into dry ingredients. Mix until well combined.

3. Add eggs, one at a time, and continue to mix for 2-3 minutes, scraping the sides as needed.

4. Add the remaining flour, but reserve the last half cup or so. Add enough of the last half cup until a firm dough forms, you'll know it's ready if it's pulling away from the side of the bowl. It should be slightly sticky to the touch, but firm enough to make into a ball. Use dough hook to knead for 5 minutes or knead by hand for 7 minutes.

5. Place dough in a bowl lightly greased with cooking spray. Very lightly spray the top of the dough as well. Cover and let rise in a warm, dry place until about double in size - about an hour or so.

6. In a small mixing bowl, stir together all of the filling ingredients except the walnuts until smooth and well combined and set aside.

7. Once dough has finished rising, punch down and turn onto a lightly floured surface. Divide in half, and set one half aside while you work with the other. Roll each half into an 8 x 16″ rectangle. Spread half of the filling out onto the dough rectangle within an inch or so of the edges. Sprinkle with nuts. Roll tightly along the long side. You should have one long rolled rope.

8. Using a sharp knife, cut in half lengthwise. I use the existing seam as a guide if it's straight enough. Open halves so the cut side is facing up. Gently twist the ropes together, keeping the cut sides facing up/out while you twist. Form into a circle wreath, tucking the ends to the underside. Place the maple butter twists side by side on a parchment lined baking sheet. Cover and let rise in a warm place until about double in size - about 45 minutes.

9. Bake at 350° for 20- 25 minutes or until golden brown and cooked through. Do not overcook or they will become dry. Let cool for 10-15 minutes.

Combine the confectioner sugar, maple flavoring and enough milk to reach the desired consistency and drizzle over warm cinnamon twists. Best served fresh and warm.