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Homemade Cinnamon Twists with Cream Cheese Icing Recipe

★★★★★

4.9 from 108 reviews
  • Author: lilan
  • Total Time: 2 hours 15 minutes
  • Yield: 24 cinnamon twists 1x

Description

These homemade Cinnamon Twists with Cream Cheese Icing are soft, buttery, and filled with a rich cinnamon sugar mixture. Made using a tangzhong method to ensure a tender crumb, these twisted pastries are perfect for breakfast or a sweet snack, topped generously with a smooth, creamy icing.

Ingredients

Scale

Dough 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, made from 1/3 cup + 1 tablespoon water and 2 tablespoons bread flour)

Filling and Topping

  • 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 the 2 tablespoons of bread flour. Cook over medium heat, whisking constantly for 3-5 minutes until the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the 2 cups bread flour, granulated sugar, instant yeast, and salt.
  3. Add Wet Ingredients: Add the cream, milk, egg, vanilla bean paste, and the cooled tangzhong to the dry mixture. Knead on low speed with the dough hook for 2-3 minutes until a rough dough ball forms.
  4. Incorporate Butter and Knead Dough: With the mixer running on low, add the softened unsalted butter a half tablespoon at a time, ensuring full incorporation before adding more. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky. If sticky, add flour 1 teaspoon at a time as needed.
  5. First Proof: Remove the dough from the bowl, shape into a smooth round ball by pulling sides underneath, and place seam-side down in the mixing bowl. Cover with plastic wrap and let rest for 30 minutes.
  6. Roll and Prepare Filling: Roll the dough into a 12×12 inch square. Mix the brown sugar, ground cinnamon, vanilla bean paste (or extract), and melted salted butter until emulsified.
  7. Brush Filling: Brush about half of the cinnamon sugar mixture evenly over the dough surface.
  8. Cut and Twist: Using a pizza wheel or sharp knife, cut twelve 1-inch strips lengthwise, then cut each strip in half crosswise, yielding 24 strips. Twist pairs of strips together, pinching ends to seal, and transfer to a parchment-lined baking tray. Arrange twists close but not touching.
  9. Brush Remaining Filling: Brush the remaining cinnamon mixture generously over each twist. Reheat filling briefly if cooled to make more liquid.
  10. Second Proof: Cover the pan with plastic wrap and let the twists rise for 1 to 2 hours, about 1.5 hours in typical room conditions, until puffed and light.
  11. Preheat Oven: Preheat oven to 375°F (190°C).
  12. Bake: Bake the twists for 9-12 minutes until golden and an instant-read thermometer reads about 175°F inside. For less gooey texture, bake an additional 1-2 minutes if desired.
  13. Prepare Cream Cheese Icing: While baking, combine softened cream cheese and powdered sugar by hand or with a spoon until smooth. Gradually whisk in milk and vanilla paste/extract until icing achieves a smooth consistency.
  14. Glaze and Serve: Remove baked cinnamon twists from oven and immediately drizzle or spread the cream cheese icing over them. Serve warm for best flavor and texture.

Notes

  • For accurate measuring of bread flour, spoon it into measuring cups and level off rather than scooping directly.
  • The tangzhong method improves dough moisture and softness for tender cinnamon twists.
  • If the dough feels sticky during kneading, add flour 1 teaspoon at a time to fix the texture.
  • Ensure all dairy ingredients and eggs are at room temperature before mixing for better dough consistency.
  • Use a stand mixer with a dough hook for best kneading results; kneading by hand will require more time.
  • Keep twists spaced close but not touching to allow for proper puffing without sticking together.
  • Freshly baked is best, but leftovers can be reheated gently in a low oven or microwave.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cinnamon twists, homemade cinnamon pastry, cream cheese icing, soft cinnamon rolls, tangzhong pastry, sweet breakfast recipe

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