Introduction

These homemade cinnamon twists are a delightful treat, boasting a soft, gooey texture and a rich cinnamon sugar flavor. Finished with a luscious cream cheese icing, they’re perfect for breakfast or an indulgent snack.

The image shows a close-up of a baking tray filled with freshly baked cinnamon rolls. Each roll has several layers of soft dough swirled with dark cinnamon filling, giving a warm brown look. The rolls are covered with thick, creamy white icing that spreads unevenly over the top, dripping down the sides to highlight the rounded and textured layers of dough. The baking tray sits on a white marbled surface, adding a clean and fresh contrast to the golden brown and white colors of the 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 it forms a paste-like slurry. Scrape into a bowl and set aside.
Step 2: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and sea salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and prepared tangzhong. Knead on low speed with the dough hook for 2-3 minutes until a rough dough ball forms.
Step 3: With the mixer running on low, add the softened unsalted butter half a tablespoon at a time, allowing it to fully incorporate before adding more. 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 1 teaspoon of flour as needed.
Step 4: Remove the dough from the bowl, fold the sides under to create a smooth round ball, and place it seam-side down back into the mixing bowl. Cover with plastic wrap and let rest for 30 minutes.
Step 5: Roll the dough into a 12×12-inch square. In a separate bowl, mix the dark brown sugar, ground cinnamon, vanilla, and melted salted butter until emulsified to create the cinnamon sugar mixture.
Step 6: Brush about half of the cinnamon sugar mixture evenly over the dough surface.
Step 7: Using a pizza cutter or sharp knife, cut the dough into twelve 1-inch strips, then cut each strip in half to make 24 strips. Twist each pair of strips together, pinching the ends to seal, and place them on a parchment-lined baking tray, spaced close but not touching.
Step 8: Brush the remaining cinnamon sugar mixture generously over each twist. If the mixture has cooled and thickened, warm it in the microwave for 15-20 seconds to loosen before brushing.
Step 9: Cover the tray with plastic wrap and allow the twists to rise for 1 to 2 hours, until puffed and airy. This usually takes about 1.5 hours.
Step 10: Preheat the oven to 375°F (190°C).
Step 11: Bake the cinnamon twists for 9-12 minutes. The internal temperature should reach 175°F when checked with a thermometer. For less gooey twists, bake 1-2 minutes longer.
Step 12: While baking, mix the softened cream cheese and powdered sugar by hand until smooth. Gradually whisk in the whole milk and vanilla bean paste until the icing is creamy.
Step 13: Once out of the oven, immediately drizzle the cream cheese icing over the warm cinnamon twists. Serve right away.

Tips & Variations

If the dough feels sticky during kneading, add flour one teaspoon at a time to avoid over-drying.
For a deeper cinnamon flavor, increase the ground cinnamon in the sugar mixture to 2 tablespoons.
Use vanilla bean paste for a richer, more aromatic icing compared to vanilla extract.
You can swap whole milk for plant-based milk in both dough and icing for a dairy-free option.

Storage

Store cinnamon twists in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or oven before serving for a soft, fresh-baked taste.

How to Serve

A close-up view of a pull-apart cinnamon roll cluster showing multiple golden brown, fluffy dough pieces layered closely together. Each piece is coated with a shiny, sticky cinnamon sugar glaze that gives a rich brown color and textured appearance. A smooth, creamy white icing is drizzled unevenly over the top, adding a glossy contrast. One piece has been pulled away, revealing the soft, airy inside of the dough, with a slightly chewy texture. The cluster sits on a white marbled surface with warm lighting enhancing the golden and brown tones. 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 in this recipe?

Tangzhong is a cooked flour and water paste that helps retain moisture in the dough, resulting in a softer, fluffier, and longer-lasting bread.

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand. Expect to knead for about 15-20 minutes until smooth and elastic, and be prepared to adjust flour as needed to avoid stickiness.