Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Cinnamon Twists with Cream Cheese Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

  • Author: Emma
  • Total Time: 2 hours 59 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These homemade cinnamon twists are tender, gooey, and bursting with warm cinnamon flavor, perfectly complemented by a luscious cream cheese icing. Made with a tangzhong starter for extra softness, these twisted pastries are perfect for a cozy breakfast or an indulgent snack.

Ingredients

Dough Ingredients

  • 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, from recipe above

Filling and Topping Ingredients

  • 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)

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. Cook over medium heat, whisking constantly for 3-5 minutes until the mixture forms a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and fine sea salt.
  3. Add Wet Ingredients and Tangzhong: Add the heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong to the dry ingredients in the mixer bowl. Knead on low speed with a dough hook for 2-3 minutes until a rough dough ball forms.
  4. Incorporate Butter: With the mixer on low, gradually add the softened unsalted butter a half tablespoon at a time, allowing full incorporation between additions. Then knead for an additional 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky. If sticky, gradually knead in small amounts of flour as needed.
  5. First Proof: Remove the dough from the bowl, fold the edges underneath to form a smooth round ball, and place seam-side down in the bowl. Cover with plastic wrap and rest for 30 minutes.
  6. Roll Out Dough: Roll the dough into a 12×12-inch square on a lightly floured surface.
  7. Prepare Cinnamon Sugar Mixture: In a bowl, combine dark brown sugar, ground cinnamon, vanilla bean paste or extract, and melted salted butter. Stir until the mixture is emulsified and smooth.
  8. Brush Dough and Cut Strips: Brush about half of the cinnamon sugar mixture evenly over the entire surface of the rolled dough. Using a pizza cutter or sharp knife, cut 12 strips about 1 inch wide, then cut each strip in half, creating 24 strips.
  9. Form Twists: Take two strips at a time and gently twist them together, pinching the ends to seal. Place each twist on a parchment-lined baking tray, close together but not touching, leaving space to puff.
  10. Brush with Remaining Mixture: Brush the remaining cinnamon mixture generously over each twist. If the mixture is too thick or cooled, reheat briefly in the microwave to liquefy.
  11. Second Proof: Cover the tray with plastic wrap and let the twists rise for 1 to 2 hours, until they feel light, airy, and visibly puffed.
  12. Preheat Oven: Preheat your oven to 375°F (190°C).
  13. Bake: Bake the cinnamon twists for 9-12 minutes until golden and a thermometer inserted reads 175°F. Bake longer (1-2 mins) if a less gooey texture is desired.
  14. Prepare Cream Cheese Icing: While baking, combine softened cream cheese and powdered sugar by hand until smooth. Gradually whisk in whole milk and vanilla bean paste or extract until the glaze is smooth and pourable.
  15. Glaze and Serve: Immediately after removing the twists from the oven, pour the cream cheese icing generously over the warm twists. Serve warm for the best experience.

Notes

  • Measuring bread flour correctly is important: spoon the flour into the measuring cup and level it off rather than scooping directly.
  • Tangzhong is a water roux that keeps bread soft and fluffy for longer.
  • Allow the dough to fully proof so that the twists become light and airy before baking.
  • Use room temperature dairy and eggs to help the dough develop properly.
  • If cinnamon sugar mixture thickens when cooled, gently warm it before brushing.
  • Thermometer use is optional but helpful to achieve perfect doneness without overbaking.
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

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