If you love the warm, cozy aroma of cinnamon paired with a rich, creamy topping, you are going to adore this Homemade Cinnamon Twists with Cream Cheese Icing Recipe. These light and fluffy twists combine a tender, subtly sweet bread enriched with a luscious cinnamon sugar coating, all crowned with a smooth cream cheese icing that melts perfectly over the warm pastries. This recipe is pure comfort and will quickly become your go-to for breakfast, brunch, or any time you crave a little homemade indulgence.
Ingredients You’ll Need
This Homemade Cinnamon Twists with Cream Cheese Icing Recipe uses simple yet thoughtfully selected ingredients that create the perfect balance of flavor and texture. Each component plays its part in making these twists irresistibly tender, richly flavored, and beautifully glazed.
- Water and bread flour for tangzhong: This cooked roux creates a soft, moist dough that keeps your twists fresh longer.
- Bread flour: Provides the right amount of gluten structure for those perfect, airy twists.
- Granulated sugar: Adds just the right touch of sweetness to the bread dough.
- Instant yeast: The magic that gives your twists their fluffy rise.
- Fine sea salt: Enhances the sweet and savory contrast in the dough.
- Heavy cream and whole milk: Enrich the dough and add tenderness for melt-in-your-mouth texture.
- Large egg: Adds moisture and richness to the dough.
- Vanilla bean paste: Brings a fragrant warmth to both dough and cinnamon sugar mixture.
- Unsalted butter: Infuses the twists with a rich, creamy flavor, creating that perfect crumb.
- Dark brown sugar and ground cinnamon: Combine for the classic spiced cinnamon sugar coating.
- Salted butter (melted): Helps the cinnamon sugar cling deliciously to the dough strips.
- Softened cream cheese, powdered sugar, whole milk: The main stars of the cream cheese icing for a smooth, tangy-sweet glaze that finishes the twists beautifully.
How to Make Homemade Cinnamon Twists with Cream Cheese Icing Recipe
Step 1: Make the Tangzhong
Start by making the tangzhong, a simple mixture of water and bread flour gently cooked until it thickens into a paste-like slurry. This little technique keeps the dough soft and fresh much longer, making a big difference in the final texture of your cinnamon twists.
Step 2: Prepare the Bread Dough
In a stand mixer, combine the bread flour, sugar, yeast, and salt. Next, add the cream, milk, egg, vanilla bean paste, and the prepared tangzhong. Knead on low speed for a few minutes until a rough dough forms, then slowly incorporate the softened butter bit by bit. Keep kneading until the dough is smooth, elastic, and slightly tacky, creating the perfect base for your twists.
Step 3: Let the Dough Rest
Shape the dough into a smooth ball, seal the sides under, and place it seam-side down back into the bowl. Cover it with plastic wrap and let it rest for 30 minutes so the gluten can relax and your dough becomes easier to roll out.
Step 4: Roll, Cut, and Coat with Cinnamon Sugar
Roll your rested dough into a 12×12-inch square, then mix together the brown sugar, cinnamon, vanilla bean paste, and melted butter to make the cinnamon sugar. Brush half of this delicious mixture over the dough. Cut the dough into twelve 1-inch strips, then halving each strip, leaving you with 24 thin strips to twist.
Step 5: Twist and Prepare for Rising
Pair the strips in twos and twist them gently while pinching the ends to seal. Place each twist on a parchment-lined baking tray close together but not touching. Brush the remaining cinnamon sugar mixture generously on top of each twist to get that rich, caramelized flavor after baking. Cover the tray with plastic wrap and let the twists rise for 1 to 2 hours until light and puffy.
Step 6: Bake the Twists
Preheat your oven to 375°F (190°C). Bake the risen twists for 9 to 12 minutes until they turn golden and reach an internal temperature of 175°F, ensuring they stay gooey inside but perfectly baked on the outside. If you like them a bit more done, feel free to add an extra minute or two.
Step 7: Make the Cream Cheese Icing
While the twists bake, blend softened cream cheese and powdered sugar until smooth. Gradually whisk in the milk and vanilla bean paste, making a luscious, silky icing that is the perfect complement to your warm cinnamon twists.
Step 8: Glaze and Serve
Once out of the oven, immediately drizzle the cream cheese icing generously over the warm cinnamon twists. The icing will melt slightly, creating an irresistible glaze that makes these treats impossible to resist.
How to Serve Homemade Cinnamon Twists with Cream Cheese Icing Recipe
Garnishes
For an extra touch of elegance and flavor, dust your cinnamon twists lightly with powdered sugar or sprinkle finely chopped pecans or toasted almonds over the cream cheese icing. Fresh herbs like a sprig of mint can add a surprising burst of color and a subtle contrast that elevates the classic taste.
Side Dishes
These cinnamon twists shine beautifully alongside a cup of strong coffee or a creamy latte for breakfast or brunch. Pair them with a bowl of fresh fruit or a lightly whipped yogurt parfait to balance their sweetness and make your meal feel complete and indulgent.
Creative Ways to Present
Serve the cinnamon twists on a rustic wooden board or a pretty cake stand for that inviting homemade vibe. You can also create mini versions for parties or pack them neatly in decorative boxes as a heartwarming gift for friends and family. They are as fun to present as they are to eat!
Make Ahead and Storage
Storing Leftovers
Store the leftover cinnamon twists in an airtight container at room temperature for up to 2 days. This keeps them soft and just as delicious for a quick snack or breakfast the next day. If they feel a bit dry, a few seconds in the microwave can bring them back to life.
Freezing
You can freeze fully cooled cinnamon twists by wrapping them individually in plastic wrap then placing them in a freezer-safe bag for up to 3 months. When you want to enjoy them, thaw at room temperature and warm slightly in the oven or microwave before glazing.
Reheating
For the best results, reheat your cinnamon twists in a 300°F (150°C) oven for 5 to 7 minutes to revive their soft texture and gooey interior. You can also microwave a twist for about 15 seconds if you’re in a hurry, then add fresh cream cheese icing or a light dusting of powdered sugar.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour is ideal because of its higher protein content which creates a chewier texture, all-purpose flour can be used if that’s what you have on hand. Just keep in mind the twists might be a bit softer and less elastic.
What is tangzhong and why is it important?
Tangzhong is a water and flour paste cooked to help retain moisture in the bread. It makes your cinnamon twists ultra-soft, tender, and prevents them from going stale quickly—a game-changer for homemade bread treats!
Can I make this recipe without the cream cheese icing?
Absolutely! The twists are delicious on their own or with a simple dusting of powdered sugar. However, the cream cheese icing adds an irresistible creamy tang that perfectly complements the cinnamon sugar coating.
How do I know when the twists are fully baked?
Look for golden brown tops and an internal temperature of around 175°F. The twists will be soft but springy, indicating that they are cooked through but still moist inside.
Can these cinnamon twists be made vegan?
With a few substitutions, yes. Replace butter with a plant-based alternative, use a flax or chia egg instead of a chicken egg, and swap heavy cream and milk for your favorite plant-based milk. The texture will be slightly different but still delicious!
Final Thoughts
This Homemade Cinnamon Twists with Cream Cheese Icing Recipe is one of those special treats that bring warmth and joy to any kitchen. The combination of tender dough, fragrant cinnamon sugar, and that irresistible cream cheese glaze is truly a match made in pastry heaven. I can’t wait for you to try making these yourself and experience firsthand how simple ingredients can come together to create something magical to share with your loved ones.
PrintHomemade Cinnamon Twists with Cream Cheese Icing Recipe
These Homemade Cinnamon Twists with Cream Cheese Icing are soft, fluffy, and filled with a rich cinnamon-sugar mixture. Made using a unique tangzhong method for ultra-moist bread dough, these twists are baked until golden and then generously glazed with a smooth cream cheese icing, perfect for a delightful breakfast or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 15 minutes
- Yield: 24 cinnamon twists
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Tangzhong
- 1/3 cup + 1 tablespoon (84 g) water
- 2 tablespoons (18 g) bread flour
Bread Dough
- 2 cups (274 g) bread flour
- 2 tablespoons + 1 teaspoon (32 g) granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon fine sea salt
- 2 tablespoons + 2 teaspoons (38 g) heavy cream, room temperature
- 2 tablespoons + 2 teaspoons (38 g) whole milk, room temperature
- 1 large egg (55 g), room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong, from recipe above
- 3 1/2 tablespoons (49 g) unsalted butter, room temperature
Cinnamon Sugar
- 1/2 cup (100 g) dark brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons (70 g) salted butter, melted
Cream Cheese Icing
- 2 ounces softened cream cheese
- 2/3 cup (80 g) powdered sugar
- 3 tablespoons (29 g) whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 1/3 cup plus 1 tablespoon water and 2 tablespoons bread flour. Cook over medium heat while whisking constantly for 3-5 minutes until the mixture forms a thick, paste-like slurry. Scrape it into a bowl and set aside until ready to use.
- Prepare the Dough: In a stand mixer bowl, combine 2 cups bread flour, 2 tablespoons plus 1 teaspoon sugar, 3/4 teaspoon instant yeast, and 1/2 teaspoon fine sea salt. Add 2 tablespoons plus 2 teaspoons heavy cream, 2 tablespoons plus 2 teaspoons whole milk, 1 large egg, 1 teaspoon vanilla bean paste, and the prepared tangzhong. Knead on low speed with a dough hook for 2-3 minutes until a rough dough ball forms.
- Incorporate Butter: With the mixer on low, add 3 1/2 tablespoons softened unsalted butter half a tablespoon at a time, allowing it to fully incorporate. Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and tacky but not sticky. If sticky, knead in flour 1 teaspoon at a time until balanced.
- First Rise: Remove the dough from the bowl, fold the edges underneath to form a smooth ball, and place it seam-side down in the bowl. Cover with plastic wrap and let rest for 30 minutes.
- Roll and Prepare Cinnamon Sugar: Roll the dough into a 12×12-inch square. In a separate bowl, combine 1/2 cup dark brown sugar, 1 1/2 tablespoons ground cinnamon, 1 teaspoon vanilla bean paste or extract, and 5 tablespoons melted salted butter. Mix until well emulsified.
- Brush and Cut Dough: Brush about half of the cinnamon sugar mixture evenly over the dough surface. Using a pizza wheel or sharp knife, cut the dough into twelve 1-inch strips, then cut each strip in half to get 24 strips. Twist each pair of strips together gently and pinch the ends to seal. Transfer twists onto a parchment-lined baking tray, spacing them close but not touching.
- Apply Remaining Cinnamon Mixture: Brush the remaining cinnamon sugar over each twist generously, reheating the mixture briefly if it has cooled and thickened.
- Second Rise: Cover the tray with plastic wrap and let the twists rise for 1 to 2 hours, until light, airy, and puffed.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Bake the Twists: Bake the risen twists for 9-12 minutes until golden. To check doneness, insert a thermometer into the dough; it should read 175°F. For gooey texture, bake within the stated time; bake 1-2 minutes longer if a more done consistency is preferred.
- Prepare Cream Cheese Icing: While the twists bake, combine 2 ounces softened cream cheese and 2/3 cup powdered sugar by hand or whisking until smooth. Gradually whisk in 3 tablespoons whole milk and 1 teaspoon vanilla bean paste or extract until the icing is smooth and pourable.
- Glaze and Serve: Remove twists from oven and immediately pour the cream cheese icing over them. Serve warm for best flavor and texture.
Notes
- Use bread flour for better gluten development and structure.
- Measure flour by spooning into the measuring cup and leveling; do not scoop directly with the cup to avoid dense dough.
- The tangzhong method keeps the bread soft and moist longer.
- Ensure all wet ingredients are at room temperature to promote good yeast activity.
- If dough is sticky after kneading, add flour 1 teaspoon at a time; avoid over-flouring to keep dough tender.
- Rising time may vary depending on kitchen temperature; dough should double in size and feel airy.
- Reheat cinnamon sugar mixture if it solidifies for easy brushing.
- Thermometer helps ensure baking to proper internal temperature without overbaking.
- Serve twists warm for optimal flavor with icing.
