Place two cups flour, sugar, salt, and dry yeast into a mixing bowl. Set aside.

Heat milk, water, and margarine in a small saucepan over medium-low heat until margarine begins to melt. Do not bring to a boil.

Pour the warm liquid into the mixing bowl and beat for two minutes at medium speed. Add eggs and half a cup of flour. Beat at high speed for two minutes. Add in remaining flour and beat. It should not stick to the sides at all (you may sprinkle in a little more flour if necessary). Beat for eight minutes on medium speed.

Place dough in a greased bowl and grease the top. Cover and allow to rise until doubled, around one hour.

In a separate bowl, combine all ingredients for the cinnamon filling except margarine.

Divide dough in half and roll each half into a 14×8-inch rectangle. Brush with melted margarine and sprinkle with cinnamon-sugar mixture. Cut into one-inch strips.

Line two baking sheets with Gefen Parchment Paper and spray lightly with cooking spray.

Lift a slice of dough with both hands. Twist the top toward the right and bottom left until you have a neat twist. Lay gently on baking sheet. Repeat this until you have made all your twists.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Cover twists and allow to sit for 15-20 minutes.

Place in oven and bake 12-15 minutes until lightly golden.

While the twists are baking, prepare the glaze (this is an additional step, but it will lock in the moisture of your twist and keep it fresh longer): Place sugar, water, and honey in a small saucepan. Bring to a boil and simmer for five minutes.

Remove twists from oven. Brush glaze on twists and cool.

In the meantime, place all maple drizzle ingredients in a small bowl and whisk together. Drizzle over twists.