|Cinnamon muffin mix||15 1⁄5 Ounce, divided (1 Package)|
|All purpose flour||2 Cup (32 tbs)|
|Quick rise yeast||1⁄4 Ounce (1 Package)|
|Egg||1 , slightly beaten|
|Hot water||1 Cup (16 tbs) (120° To 130°F)|
|Butter/Margarine||2 Tablespoon, melted|
|Egg white||1 , slightly beaten|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Milk||2 1⁄2 Tablespoon|
|Cinnamon muffin mix||15 1⁄4 Ounce, divided (1 Package)|
Grease 2 large baking sheets.
For rolls, combine muffin mix, flour and yeast in large bowl; set aside.
Combine contents of swirl packet from Mix, egg, hot water and melted butter in medium bowl.
Stir until thoroughly blended.
Pour into flour mixture; stir until thoroughly blended.
Invert onto well-floured surface; let rest for 10 minutes.
Knead for 10 minutes or until smooth, adding flour as necessary.
Divide dough in half.
Cut and shape 24 small ropes from each half.
Braid 3 ropes to form small twist and place on greased baking sheet.
Combine egg white and 1 teaspoon water in small bowl.
Brush each twist with egg white mixture and sprinkle with contents of topping packet from Mix.
Allow twists to rise 1 hour or until doubled in size.
Preheat oven to 375°F.
Bake at 375°F for 17 to 20 minutes or until deep golden brown.
Remove to cooling racks.
For topping, combine confectioners sugar and milk in small bowl.
Stir until smooth.
Drizzle over warm rolls.