Add warm water to a large bowl, stir in yeast and sugar. Set aside 5 minutes or until yeast bubbles.

Add 2 cups of flour and kosher salt, mixing until combined. Add more flour 1/2 cup at a time until dough forms a ball and pulls away from sides of the bowl.

Pour dough out onto a floured surface and knead 3-5 minutes, until dough is no longer sticky.

Place dough over floured surface or in a greased bowl. Cover and allow to rise 1 hour or until doubled in size.

In the meanwhile, add sugar, walnuts and cinnamon to a food processor, chopping until walnuts are finely chopped. Set aside.

Punch down dough and roll about 1/4 inch thick.

Spread with softened butter in a very thin, even layer.

Sprinkle dough with sugar and walnut mixture. Pressing into dough.

Using a pizza cutter, cut dough in half and then into 1 inch strips.

Twist dough slices and place on a greased or lined baking sheet about 1/2 inch apart. Some of the filling will fall out, that is okay.

Sprinkle any leftover cinnamon- sugar mixture over twists.

Set aside to rise 30 minutes.

Preheat oven to 350°.

Bake twists for 12-15 minutes or until lightly browned.

Mix up the icing by combining powdered sugar and cream with a whisk until smooth.

Drizzle icing over baked cinnamon twists.

Serve immediately or at room temperature.

Store leftover cinnamon twists wrapped in plastic wrap or foil in refrigerator up to 4 days. Bring to room temperature before serving.