Introduction

Homemade Cinnamon Twists with Cream Cheese Icing are a delightful treat perfect for breakfast or dessert. These soft, gooey twists are bursting with warm cinnamon flavor and topped with a creamy, sweet glaze that melts in your mouth.

Homemade Cinnamon Twists with Cream Cheese Icing Recipe - Recipe Image

Ingredients

1/3 cup + 1 tablespoon water
2 tablespoons bread flour
2 cups bread flour (see notes 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 (prepared separately by cooking water and all-purpose flour until thickened)
3 1/2 tablespoons unsalted butter (room temperature)
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)
2 ounces softened cream cheese
2/3 cup powdered sugar
3 tablespoons whole milk
1 teaspoon vanilla bean paste or extract

Instructions

Step 1: In a small saucepan, whisk together the water and bread flour to make the tangzhong. Cook over medium heat, whisking constantly, until it forms a paste-like slurry, about 3-5 minutes. Transfer to a bowl and let cool.
Step 2: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla bean paste, and the tangzhong. Knead on low speed with the dough hook for 2-3 minutes until a rough dough forms.
Step 3: With the mixer running on low, add softened butter gradually, letting it fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky. Add small amounts of flour if dough is sticky.
Step 4: Remove dough, shape into a smooth ball by folding the sides underneath, and place seam-side down in the bowl. Cover with plastic wrap and rest for 30 minutes.
Step 5: Roll dough into a 12×12-inch square. Mix brown sugar, cinnamon, vanilla, and melted butter to make the cinnamon sugar mixture.
Step 6: Brush half of the cinnamon sugar mixture evenly over the dough surface.
Step 7: Cut the dough into twelve 1-inch strips, then cut each strip in half to yield 24 strips. Twist pairs of strips together, pinch ends to seal, and place on a parchment-lined baking tray, spacing them slightly apart.
Step 8: Brush the remaining cinnamon mixture over each twist, reheating if necessary to keep it liquid.
Step 9: Cover with plastic wrap and let rise for 1 to 2 hours, until puffed and airy.
Step 10: Preheat oven to 375°F (190°C).
Step 11: Bake the twists for 9-12 minutes until internal temperature reaches 175°F and they feel light and airy. Bake 1-2 minutes longer if you prefer them less gooey.
Step 12: While baking, mix softened cream cheese and powdered sugar until smooth. Gradually whisk in milk and vanilla until icing reaches a smooth consistency.
Step 13: Remove twists from oven and immediately drizzle with cream cheese icing. Serve warm.

Tips & Variations

Use room temperature ingredients for better dough incorporation and rise.
If dough feels sticky after kneading, add flour one teaspoon at a time until tacky but not sticky.
Reheat cinnamon sugar mixture gently before brushing to keep it spreadable.
Substitute vanilla bean paste with pure vanilla extract if unavailable.
For extra softness, try brushing the finished twists with melted butter before adding icing.

Storage

Store cinnamon twists in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a microwave or oven to restore softness. You can also freeze unglazed twists for up to 1 month; thaw and warm before serving, then add the cream cheese icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water paste that helps keep the dough moist and soft, resulting in a tender, fluffy texture in the finished twists.

Can I make these twists without a stand mixer?

Yes, you can knead the dough by hand. It will take a bit more time and effort—knead for about 10-15 minutes until the dough is smooth and elastic.

Homemade Cinnamon Twists with Cream Cheese Icing Recipe

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4.5 from 61 reviews

Delight in these Homemade Cinnamon Twists with Cream Cheese Icing, featuring a soft and elastic bread dough enriched with a tangzhong starter. These twisted treats are layered with a rich cinnamon-sugar mixture, baked to golden perfection, and topped with a smooth, sweet cream cheese icing for a gooey indulgence perfect for breakfast or dessert.

Author: Lila
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 2 minutes
Yield: 24 cinnamon twists 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1/3 cup + 1 tablespoon water (for tangzhong)
2 tablespoons bread flour (for tangzhong)
2 cups bread flour (additional for dough)
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 (prepared from the water and bread flour)
3 1/2 tablespoons unsalted butter (room temperature)

Cinnamon Sugar Filling

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)

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

Make Tangzhong: In a small saucepan, whisk together the water and all-purpose flour over medium heat. Stir consistently for 3-5 minutes until it forms a thick paste-like slurry. Scrape into a bowl and set aside.
Mix Dry Ingredients: In a stand mixer bowl, combine the flour, sugar, instant yeast, and salt.
Add Wet Ingredients and Tangzhong: Add the cream, milk, egg, vanilla bean paste, and tangzhong to the dry mix. Knead on low speed with the dough hook for 2-3 minutes to form a rough dough ball.
Incorporate Butter: While mixer runs on low, add softened unsalted butter half a tablespoon at a time, letting it fully incorporate before adding more. Knead for an additional 8-10 minutes until dough is smooth, elastic, and tacky but not sticky. If sticky, knead in flour gradually.
First Rise: Shape the dough into a smooth round ball with seam side down, place it in the bowl, cover with plastic wrap, and let rest for 30 minutes.
Roll and Prepare Filling: Roll dough into a 12×12-inch square. Stir together brown sugar, cinnamon, vanilla, and melted salted butter until emulsified to make the cinnamon sugar mixture.
Apply Filling: Brush half of the cinnamon sugar mixture evenly over the dough surface.
Cut and Twist: Cut dough into twelve 1-inch strips, then cut each strip in half for 24 strips. Twist two strips together gently, pinch ends to seal, place on parchment-lined baking sheet spaced closely but not touching.
Brush with Remaining Filling: Brush remaining cinnamon sugar mixture over each twist generously. Warm the mixture in microwave if thickened.
Second Rise: Cover pan with plastic wrap, let twists rise 1-2 hours at room temperature until puffed and airy (approx. 1.5 hours).
Preheat Oven: Preheat oven to 375°F (190°C).
Bake: Bake twists for 9-12 minutes. Check internal temperature (aim for 175°F) to ensure doneness. Bake longer (1-2 mins) if you prefer more done.
Prepare Icing: While baking, combine softened cream cheese and powdered sugar until smooth. Gradually whisk in milk and vanilla bean paste until smooth and pourable.
Glaze and Serve: Once baked, immediately pour cream cheese icing over warm cinnamon twists and serve.

Notes

Use bread flour for a chewy, elastic dough texture; all-purpose flour is used only in the tangzhong.
The dough should be tacky but not sticky; add flour sparingly if necessary.
Tangzhong improves dough softness and freshness longevity.
Ensure all refrigerated ingredients are at room temperature for better yeast activation and dough development.
Use a pizza wheel or sharp knife to ensure clean cuts of dough strips.
Allow cinnamon sugar mixture to warm slightly if it thickens before brushing.
Internal temperature of the twists should reach about 175°F to be cooked through but still gooey inside.
Serve warm for the best taste and texture experience.

Keywords: cinnamon twists, homemade cinnamon rolls, cream cheese icing, tangzhong bread, sweet twist pastry, breakfast pastry