1. Heat 1 cup of milk in medium saucepan until slightly boiling around the edges of pan. Do not scald.  Remove from heat, and cool to 108-10 degrees.
2. Add 8 tablespoons butter to warm milk, stir to melt and blend.
3. In small bowl, mix yeast and 1 tablespoon sugar, add to 108 degree milk. Stir to blend.
4. In large bowl, beat eggs and remaining 1/2 cup sugar with electric mixer paddle attachment.  Change paddle to dough hook.
5. Add yeast mixture to egg mixture.  Beat on low gradually add 2 cups of flour. Beat to blend.  Continue adding flour until dough is smooth and forms a ball.  Only add flour after 2 cups 1 tablespoon at a time as  not to over use flour. Dough will be sticky to touch.
6. Lightly grease large bowl with cooking spray add dough. Cover with plastic wrap and allow to rise 2 hours or until double.
7. Preheat oven to 375 degrees.  Lightly grease 9 x 13 x 2″ pan with cooking spray.
8. Cut dough in half, roll out one half of dough into 18 x 24″ rectangle to 1/4″ thickness.
9. In small bowl, melt 8 tablespoons butter in microwave, add brown sugar and cinnamon.  Spread half of this mixture over dough.
10. Cut dough into 1″ strips. Fold each strip in half end to end and twist several times. Place twists in prepared baking dish.  Fill pan with twists touching each other.
11. Cover with plastic wrap and rise 45 minutes.
12. Repeat with second half of dough or at this point you can roll rectangle like a jelly roll and slice into 1 ” rolls.  Place these rolls on a lightly greased round cake pan, with rolls touching each other.  Rise and then bake.
13. Bake rolls 20 minutes or until lightly browned bottom edges.  Remove from oven, cover with foil while making glaze/drizzle.  Drizzle glaze over warm twists.  Serve warm.

Confectioner’s Glaze:

Mix all ingredients, stir to combine.  Drizzle should be thin consistency for drizzling over warm rolls.  Double recipe if needed, depending on how much glaze you like on your rolls.