Swedish Butterhorns - Tea Ring Style

I made the Ojakangas recipe for Swedish Cinnamon Butterhorns and rolled the dough out Swedish tea ring style (roll the dough out cinnamon roll style; join the log into a circle; cut the dough at intervals and twist every other section into the middle of the ring). The recipe is in the book I made for you a couple of years ago - it's a handy refrigerator style. The dough was made mid-afternoon yesterday - I slept in until 9:00 and ate this warm by 10:00 this morning.