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Homemade Cinnamon Twists with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 59 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Delight in these homemade Cinnamon Twists featuring a soft, tangzhong-enriched dough rolled with a buttery cinnamon sugar mixture and finished with a luscious cream cheese icing. Perfectly gooey and aromatic, these twists are a comforting treat ideal for breakfast or dessert.

Ingredients

Dough

  • 1/3 cup + 1 tablespoon water
  • 2 tablespoons bread flour
  • 2 cups bread flour
  • 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 all-purpose flour (recipe step included)
  • 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 the Tangzhong: In a small saucepan, whisk together 1/3 cup plus 1 tablespoon water and 2 tablespoons all-purpose flour over medium heat. Stir constantly for 3-5 minutes until the mixture thickens into a paste-like slurry. Remove from heat and set aside to cool.
  2. Mix Dough Ingredients: In a stand mixer bowl, combine 2 cups bread flour, 2 tablespoons plus 1 teaspoon sugar, 3/4 teaspoon instant yeast, and 1/2 teaspoon fine sea salt. Add 2 tablespoons plus 2 teaspoons heavy cream, 2 tablespoons plus 2 teaspoons whole milk, 1 large egg, 1 teaspoon vanilla bean paste, and the prepared tangzhong. Using the dough hook, knead on low speed for 2-3 minutes until a rough dough forms.
  3. Add Butter: With the mixer running on low, gradually add 3 1/2 tablespoons softened unsalted butter in half-tablespoon increments, ensuring each addition is fully incorporated before adding more. Continue kneading for another 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky. If sticky, knead in flour teaspoon by teaspoon as needed.
  4. First Rise: Remove dough, pull the sides to create a smooth round ball, place it seam side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Roll and Prepare Filling: Roll the dough into a 12×12 inch square. In a bowl, mix 1/2 cup packed dark brown sugar, 1 1/2 tablespoons ground cinnamon, 1 teaspoon vanilla bean paste or extract, and 5 tablespoons melted salted butter until emulsified.
  6. Apply Filling: Brush half of the cinnamon sugar mixture evenly over the dough surface.
  7. Cut and Twist: Using a pizza cutter or sharp knife, cut dough into twelve 1-inch strips, then cut each strip in half to make 24 pieces. Twist two strips together, pinch ends to seal. Place twists on a parchment-lined baking sheet, spaced close but not touching.
  8. Brush Remaining Filling: Brush remaining cinnamon sugar mixture over the twists. Reheat the mixture if cooled to ensure easy brushing.
  9. Second Rise: Cover the pan with plastic wrap and let the twists rise for 1 to 2 hours, or until light and puffed (about 1.5 hours in average kitchen conditions).
  10. Preheat Oven: Preheat oven to 375°F (190°C).
  11. Bake: Bake twists for 9-12 minutes. Internal temperature should reach 175°F measured with a thermometer. For less gooey twists, bake 1-2 minutes longer.
  12. Prepare Icing: While baking, mix 2 ounces softened cream cheese and 2/3 cup powdered sugar by hand until smooth. Whisk in 3 tablespoons whole milk and 1 teaspoon vanilla bean paste or extract gradually until the icing is smooth.
  13. Glaze and Serve: Remove twists from oven, immediately drizzle cream cheese icing over the warm twists. Serve warm.

Notes

  • Use bread flour for better gluten development and texture.
  • Measure flour by spooning into cup and leveling off for accuracy.
  • The tangzhong method helps keep the twists moist and soft.
  • Ensure all dairy and egg ingredients are at room temperature to optimize dough rise.
  • Twists can be stored in an airtight container for 2 days and reheated gently before serving.

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