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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the flour, sugar, instant yeast, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Apply Filling: Brush half of the cinnamon sugar mixture evenly over the dough surface.
  8. 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.
  9. Brush with Remaining Filling: Brush remaining cinnamon sugar mixture over each twist generously. Warm the mixture in microwave if thickened.
  10. Second Rise: Cover pan with plastic wrap, let twists rise 1-2 hours at room temperature until puffed and airy (approx. 1.5 hours).
  11. Preheat Oven: Preheat oven to 375°F (190°C).
  12. 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.
  13. 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.
  14. 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

Find it online: https://platedandproud.com/homemade-cinnamon-twists-with-cream-cheese-icing-recipe/