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Homemade Cinnamon Twists with Cream Cheese Icing Recipe

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4.3 from 13 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Apply Remaining Cinnamon Mixture: Brush the remaining cinnamon sugar over each twist generously, reheating the mixture briefly if it has cooled and thickened.
  8. Second Rise: Cover the tray with plastic wrap and let the twists rise for 1 to 2 hours, until light, airy, and puffed.
  9. Preheat Oven: Preheat the oven to 375°F (190°C).
  10. 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.
  11. 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.
  12. 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.

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