Homemade Cinnamon Twists with Cream Cheese Icing
These gooey cinnamon twists are everything I love about a cinnamon roll—soft, buttery, and absolutely bursting with cinnamon sugar. They’re made with my go-to rich, buttery, sweet dough, braided into little twists, brushed with melted butter and cinnamon sugar, and finished with a gooey vanilla cream cheese drizzle. They’re basically like the center of a cinnamon roll! Perfect for a holiday breakfast, lazy weekend brunch, or when you need a sweet snack with your coffee.
Ingredients
For the Tangzhong
- 1/3 cup + 1 tablespoon water
- 2 tablespoons bread flour
For the Bread Dough
- 2 cups bread flour *See notes below for measuring*
- 2 tablespoons + 1 teaspoon granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon fine sea salt
- 2 tablespoons + 2 teaspoons heavy cream room temperature
- 2 tablespoons + 2 teaspoons whole milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong, from recipe above
- 3 1/2 tablespoons unsalted butter room temperature
For the Cinnamon Sugar
- 1/2 cup dark brown sugar packed
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons salted butter melted
For the Cream Cheese Icing
- 2 ounces softened cream cheese
- 2/3 cup powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter a half tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes until the dough looks smooth and elastic. The dough texture should feel tacky, NOT sticky. If sticky, knead in 1 teaspoon of flour and as needed.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- Roll out the dough into a 12x12-inch square. Then make the cinnamon sugar mixture. Combine the brown sugar, cinnamon, vanilla, and melted butter, stirring well until the mixture is emulsified.
- Brush the entire surface of the dough with about half of the sugar mixture.
- Then, using a pizza wheel or sharp knife, cut twelve 1-inch strips, then cut each strip in half. So now you should have 24 strips of dough. Begin twisting them together in twos, gently pinching the ends to seal them. Then transfer each one to a parchment-lined baking tray. They should be close together, but not touching, so they have some room to puff up.
- Brush the remaining cinnamon mixture on top of each one, ensuring each one has a thick coating and no bare dough is visible. If the mixture has cooled, you can reheat it in the microwave for 15-20 seconds or until it's more liquid again!
- Cover the pan with plastic wrap and set aside to rise for 1 to 2 hours. In my kitchen, it takes about 1.5 hours!
- Meanwhile, preheat the oven to 375°F(190°C).
- When the cinnamon twists feel light and airy to the touch and look puffed up, bake them for 9-12 minutes. You can stick a thermometer into the dough. It should read 175°F. You may need to stick it in a few different spots to get an accurate reading! These twists are meant to be gooey, so if you prefer them more done, you can bake them 1-2 minutes longer.
- While they are baking, combine the cream cheese and powdered sugar. You can do this by hand with a spoon until smooth. Then whisk in the milk and vanilla a little bit at a time until the icing is smooth.
- Once the cinnamon twists are done baking, immediately pour the glaze over the top. Serve warm!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days. I recommend warming them in the microwave for 15-20 seconds or in a 350°F oven before serving!
