Dissolve yeast in water.

Combine with the rest of ingedients and knead gently by hand. Allow to rise for one hour.

Divide into five parts.

Combine brown sugar, cinnamon and butter until smooth.

Roll out each part of dough into a 24- x 6-inch strip. Spread filling on half of strip lengthwise. Fold over and cut into one-inch strips horizontally to obtain 24 twists. Twist twice. Repeat with remaining dough.

Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

Combine all ingredients in small pot over low heat. When smooth and liquefied, drizzle over twists.