• Preheat oven to 375°F.

  Line a cookie sheet with parchment paper.
• Sprinkle a clean surface with flour to prevent dough from sticking. Unfold dough and place it on the floured surface. Roll out the dough to about 11-12 inches.

  Brush melted butter over the top of the dough.
• In a small bowl, combine cinnamon and sugar. Sprinkle mixture evenly over the buttered dough. Sprinkle with pecans on top if using.

  Grab the ends of the dough and fold them toward the center one at a time to create three even layers.

  Cut the pastry from the short end using a sharp knife or pizza cutter (approximately ¾ inch thickness making approximately 15 strips).

  Roll the dough into twists (I found it easier to start twisting at the center and work my way to the edges). Place them on the prepared baking sheet. Press down on the edges to prevent unraveling.
• Bake 18-20 minutes or until golden and puffed.

Glaze

• While the twists are baking, prepare the glaze. In a small bowl, whisk powdered sugar, melted butter, milk, and vanilla until smooth. Add more milk if a thinner consistency is desired.
• Best eaten the same day, but you can store leftovers in an airtight container for 2-3 days. If eating leftovers, I recommend heating in the microwave until warm.