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Homemade Cinnamon Twists with Cream Cheese Icing Recipe

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4.9 from 94 reviews

These Homemade Cinnamon Twists with Cream Cheese Icing are soft, gooey, and bursting with warm cinnamon flavor. Using a tangzhong method for extra fluffiness, these twisted pastries are coated in a luscious cinnamon sugar glaze and finished with a smooth, sweet cream cheese icing. Perfect for breakfast or a special treat, they combine the delightful chewiness of enriched bread dough with the rich aroma of cinnamon and vanilla.

Ingredients

Scale

Dough

  • 1/3 cup + 1 tablespoon water (for tangzhong)
  • 2 tablespoons bread flour (for tangzhong)
  • 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 from water and all-purpose 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 the tangzhong: In a small saucepan, whisk together the water and all-purpose flour over medium heat. Continuously whisk for 3-5 minutes until it thickens into a paste-like slurry. Transfer to a bowl and let cool while you prepare the dough.
  2. Prepare the dough mixture: In the bowl of a stand mixer, combine the bread flour, sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Using the dough hook, knead on low speed for 2-3 minutes until a rough dough ball forms.
  3. Incorporate the butter and knead: With the mixer still on low, add softened unsalted butter tablespoon by tablespoon, allowing each to fully incorporate before adding the next. Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and tacky but not sticky. If sticky, add flour 1 teaspoon at a time until desired texture is reached.
  4. First proof: Remove dough from the bowl and shape it into a smooth round ball by folding the sides underneath. Place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Roll out the dough and prepare cinnamon sugar: Roll the rested dough into a 12×12-inch square. In a separate bowl, combine dark brown sugar, ground cinnamon, vanilla, and melted salted butter, mixing until fully emulsified.
  6. Apply cinnamon sugar to dough: Brush about half of the cinnamon sugar mixture evenly over the dough surface.
  7. Cut and twist the strips: Using a pizza cutter or sharp knife, slice the dough into twelve 1-inch strips, then cut each strip in half to create 24 strips. Take two strips at a time and twist them together, pinching the ends to seal. Place each twist on a parchment-lined baking tray, close but not touching.
  8. Brush remaining cinnamon sugar: Coat the tops of each twist generously with the remaining cinnamon sugar mixture. Reheat the mixture if necessary to maintain a spreadable consistency.
  9. Second proof: Cover the baking tray with plastic wrap and let the twists rise for 1 to 2 hours until puffed and airy, approximately 1.5 hours in average room temperature.
  10. Preheat oven: While rising, preheat the oven to 375°F (190°C).
  11. Bake the twists: When risen, bake twists for 9-12 minutes until golden and an internal temperature of 175°F is reached. For a less gooey texture, bake 1-2 minutes longer if desired.
  12. Make cream cheese icing: In a bowl, combine softened cream cheese and powdered sugar using a spoon until smooth. Gradually whisk in whole milk and vanilla to create a smooth, pourable glaze.
  13. Glaze and serve: Immediately after baking, drizzle the cream cheese icing over the warm cinnamon twists. Serve them warm for best flavor and texture.

Notes

  • Use bread flour for better gluten development and chewiness in the dough.
  • Measure bread flour by spooning into a measuring cup and leveling with a knife to avoid packing.
  • Tangzhong method enhances softness and shelf-life of the bread.
  • Room temperature ingredients help with proper yeast activation and dough consistency.
  • Adjust rising times according to room temperature and humidity levels.
  • For a less rich version, substitute heavy cream with whole milk at equal amounts.
  • If the cinnamon sugar mixture thickens too much, gently warm it again before brushing.

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

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