Introduction

These homemade cinnamon twists are soft, fluffy, and filled with a rich cinnamon sugar mixture. Topped with a luscious cream cheese icing, they make a perfect treat for breakfast or an indulgent snack. With a little patience, you’ll enjoy bakery-quality twists right from your oven.

A tray of cinnamon rolls is shown close up, arranged in rows inside a beige baking pan with a parchment paper lining. Each roll is golden brown with visible swirls of cinnamon sugar and topped with a thick, creamy white icing that drips down the sides, covering most of the rolls unevenly. The rolls look soft and fluffy with a gooey texture where the cinnamon filling peeks through. The photo is taken from an angle that highlights the shiny icing and warm color contrast between the icing and the cinnamon rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup + 1 tablespoon water
2 tablespoons bread flour
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)
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 all-purpose flour to make the tangzhong. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture becomes a paste-like slurry. Scrape into a bowl and set aside.
Step 2: In a stand mixer bowl, combine the bread flour, sugar, yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and 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, gradually add the softened butter a half tablespoon at a time, allowing each addition to incorporate fully. Continue kneading for 8-10 minutes until the dough is smooth and elastic. The dough should feel tacky but not sticky; if sticky, knead in flour 1 teaspoon at a time.
Step 4: Remove dough from the bowl and shape into a smooth round ball by pulling the sides toward the bottom. Place seam-side down into the mixing bowl, cover with plastic wrap, and rest for 30 minutes.
Step 5: Roll the rested dough into a 12×12-inch square. Prepare the cinnamon sugar mixture by combining brown sugar, cinnamon, vanilla, and melted butter until emulsified.
Step 6: Brush half of the cinnamon sugar mixture evenly over the dough surface.
Step 7: Using a pizza wheel or sharp knife, cut the dough into twelve 1-inch strips, then cut each strip in half to make 24 strips. Twist pairs of strips together gently, pinching the ends to seal. Arrange twists on a parchment-lined baking tray, spacing slightly apart.
Step 8: Brush the remaining cinnamon sugar mixture over the twists, ensuring each one is well coated. Reheat the mixture briefly if it has thickened.
Step 9: Cover the tray with plastic wrap and let the twists rise for 1 to 2 hours until light and puffy, about 1.5 hours in a typical kitchen.
Step 10: Preheat the oven to 375°F (190°C).
Step 11: Bake the twists for 9-12 minutes until puffed and cooked through. Use a thermometer to check for an internal temperature of 175°F for gooey results; bake a minute or two longer if you prefer them more done.
Step 12: While baking, prepare the cream cheese icing by mixing softened cream cheese and powdered sugar until smooth, then whisk in whole milk and vanilla gradually until creamy.
Step 13: Once baked, immediately drizzle the cream cheese glaze over the cinnamon twists. Serve warm and enjoy!

Tips & Variations

Use room temperature ingredients to help the dough rise evenly and develop good texture.
If your kitchen is cool, allow extra rising time or place the dough in a warm spot to proof.
Substitute maple syrup for vanilla bean paste in both dough and icing for a different flavor twist.
Freeze baked twists without icing, then thaw and warm before glazing for fresh-tasting treats anytime.

Storage

Store cooled cinnamon twists in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without icing in a sealed bag for up to 1 month. Reheat in a warm oven or microwave, then add the cream cheese icing just before serving for best texture and flavor.

How to Serve

The image shows a close-up of a sticky cinnamon bun with bite taken out of it, revealing a soft and airy inside. The bun is golden brown with a slightly crispy textured crust, covered in swirls of cinnamon and sugar. It is topped with a thick layer of white icing glaze that drips slightly down the sides, enhancing its sticky appearance. The bun pieces are clustered together on a wooden surface, with a warm, soft lighting that highlights the rich brown and white colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour paste that helps keep bread soft and moist by improving dough hydration. It gives the cinnamon twists a tender crumb and extends freshness.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less chewy and elastic. Bread flour has higher protein content, which helps achieve the classic soft and stretchy dough.