• Gather the ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.

Make the Dough

• Heat whole milk in a small saucepan over medium heat, along with the butter. When the butter starts to melt, remove from heat and allow to set for 4-5 minutes.
• In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and kosher salt. Mix to combine. 
• Add the milk mixture to the flour ingredients, along with the beaten egg. Mix together until combined.
• Knead by hand or with a bread hook until dough forms a ball. Add more flour by tablespoon, as needed, to form a nice dough.
• Spray a medium bowl with cooking spray and place dough inside. Turn dough to cover with oil. Cover bowl with plastic wrap and allow the dough to rise until double, approximately 60-90 minutes, depending on the temperature of your kitchen.

Prepare the Peanut Butter Filling

• While the dough rises, prepare the peanut butter filling. Heat 1/4 cup butter in a glass dish in the microwave to melt.
• Place melted butter in a small bowl. Add to it the creamy peanut butter, honey, brown sugar, and ground cinnamon. Mix to combine until fully incorporated. Set aside until ready to spread on dough.
• (If desired, feel free to use crunchy peanut butter for this step. I prefer creamy peanut butter in most of my recipes, so that is what I usually have in the pantry. But if you'd like a little crunch to the bread twists, try crunchy peanut butter!)

Assemble the Bead Sticks

• When the dough has doubled in size, turn out on a lightly floured surface. Gently punch down and roll dough into a 12 x 22 rectangle. (If needed, allow your dough to set for 10 minutes for better pliability when rolling.)
• Spread the peanut butter filling on the dough, up to 1/2-inch of edges. Carefully, fold the dough in half lengthwise. Pinch open edges to seal.
• Slice the dough, cutting it in half, and then by halves again, until you have enough slices to make 20-24 sticks.
• Carefully twist each stick 2-3 times and place on a prepared baking sheet. (This step is always messy, but try to place the sticks in a straight row on the baking sheet, with 1/2 - 3/4 inches between each stick.)
• Preheat oven to 350℉. Cover the bread twists with a clean cotton tea towel and allow the dough to rise until nearly double, about 45-50 minutes.
• When sticks are nearly double, bake in preheated oven, one sheet at a time for 12-15 minutes until lightly golden. For soft, tender rolls, try not to overbake, so be sure to check at 12 minutes.
• Place bread twists on a wire rack to cool. Repeat baking steps with the second baking tray.

Prepare the Icing

• While the twists bake, prepare the peanut butter icing. In a medium bowl, combine the powdered sugar, creamy peanut butter, and hot water. Add only enough water (3-4 tablespoons) to make desired consistency. Mix well.
• Generously drizzle icing over warm bread twists. Allow the icing to set completely before serving, 15-20 minutes. 
• Serve warm or at room temperature. This recipe will make 20-24 bread twists.