Add the flour and water into a medium saute pan over medium heat. Stir to combine.

Continue to stir with a spatula until it forms a thick paste (about 5 minutes)

Refrigerate the mixture for at least 4 hours (up to overnight). An hour before use, take the paste out of the fridge to bring it to room temperature

Blooming the yeast:

To bloom the yeast, add together warm milk, 1 tablespoon of sugar, and the yeast into a small bowl. The milk should be about 105 degrees fahrenheit. Let the mixture sit for 5 minutes until it is slightly sweet smelling a bubbly.

In the base of a stand mixer fitted with a dough hook, add the bread flour, milk powder, salt, and remaining sugar. Run the mixer on low and add in the bloomed yeast, egg, and tangzhong. Mix for about 2-3 minutes on low until the dough begins to form.

After 2-3 minutes add in the softened butter and continue to mix on low for about 1 minute. After the butter is incorporated, increase the mixer speed to medium high and mix for 8 minutes. At this point the dough should form a ball that is not too sticky, if it is not forming a ball, add in a few more tablespoons of bread flour.

Once the dough is smooth and formed into a ball, place it into a greased mixing bowl. Cover the bowl with a towel and proof it for about 1 hour or until it has doubled in size (the time this takes will depend on the temperature of where you are letting the dough proof)

After the dough has doubled in size. Flour the counter or a large surface and roll it into a rectangle (about ¼ inch thick). It should be about 36” x 12”

Make the filling by mixing softened butter and cinnamon sugar. After the filling is mixed, spread it over the dough leaving a ½ border along the edges

After adding the filling fold the rectangle into 3’s long wise so it is about 12” x 12”

Cut it in half and then cut each half into 8 even strips

Twist each strip and set them on 3 lined baking trays. Cover the pan with a towel and let them proof for about 35-40 minutes or until they have almost doubled in size.

Preheat the oven to 350˚F

After they have proofed, bake the twists for 20 minutes or until they are golden on the edges but baked in the center. Cool for 10 minutes before frosting.

Add the powdered sugar and cream into a bowl and mix with a spoon until smooth. Add the extracts and salt into the bowl and mix until smooth. Glaze each twist rolls with about a tablespoon of the icing (you can drizzle it on with a whisk or fork) and serve.