1. 1. Combine Wet Ingredients for the Dough: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, one large egg, 1/4 cup melted butter, and vanilla extract until well combined and smooth. The mixture should look slightly frothy from the starter.

2. 2. Mix in Dry Ingredients: Gradually add the 3 cups of all-purpose flour and 1 teaspoon of salt to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. It will be sticky at this stage.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes. The dough should spring back slowly when poked.

4. 4. First Rest: Place the kneaded dough back into the clean bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 30 minutes. This short rest allows the gluten to relax, making the dough easier to roll out.

5. 5. Prepare the Filling and Shape Twists: While the dough rests, in a small bowl, combine the ground cinnamon and light brown sugar. After the rest, gently punch down the dough and roll it out on a lightly floured surface into a rectangle, roughly 12×18 inches. Brush the entire surface of the dough with 2 tablespoons of melted butter, then evenly sprinkle the cinnamon-brown sugar mixture over the buttered dough.

6. 6. Cut and Twist: Using a pizza cutter or sharp knife, cut the dough rectangle lengthwise into 1-inch wide strips. Take each strip, twist it gently several times to create a spiral, and then either form it into a loose knot or leave it as a simple twist. Place the shaped twists onto a baking sheet lined with parchment paper, leaving some space between each.

7. 7. Egg Wash and Bake: Preheat your oven to 375 F (190 C). In a small bowl, whisk together the remaining large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the twists with the egg wash. Bake for 15-20 minutes, or until they are golden brown and puffed up.

8. 8. Cool and Serve: Once baked, remove the twists from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.