Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it until you're ready to bake. Make sure to allow the dough to sit at room temperature for about 30 minutes before rolling it out.

How do I store leftover cinnamon twists?

Store any leftover cinnamon twists in an airtight container in the fridge for up to 2 days. They are best reheated in the oven to regain their fresh, soft texture.

Can I freeze these cinnamon twists?

While it is possible to freeze uncooked or cooked twists, they are best enjoyed fresh. If you need to freeze them, place them in an airtight container and consume them within a month for the best quality.

What can I substitute for cream cheese in the icing?

You can use Greek yogurt or mascarpone cheese as a substitute for cream cheese if you'd like a lighter option. Adjust the sugar accordingly if choosing yogurt, as it is less sweet.

Why is the tangzhong important?

Tangzhong is a method that adds moisture to the dough and enhances its texture. It helps create soft and fluffy twists that stay fresh longer.

Homemade Cinnamon Twists With Cream Cheese Icing

Ingredients

Units Scale

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
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

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Instructions

In a small saucepan, whisk together water and bread flour to create a tangzhong. Cook this mixture over medium heat until it thickens to a paste-like consistency.
In a large mixing bowl, combine the remaining bread flour with granulated sugar, instant yeast, and fine sea salt. Gradually add in heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong while stirring until the ingredients are well combined.
Knead the mixture into a smooth and elastic dough, slowly incorporating the softened butter until fully absorbed.
Shape your dough into a ball, cover it, and let it rise in a warm place for about 30 minutes.
After rising, roll out the dough into a 12×12-inch square. In a separate bowl, mix dark brown sugar, ground cinnamon, vanilla, and melted butter to create a cinnamon sugar mixture.
Brush half of the cinnamon sugar mixture over the rolled dough and cut it into strips. Twist each strip and place it on a baking tray lined with parchment paper.
Drizzle the remaining cinnamon sugar mixture on top of the twisted dough and cover with plastic wrap. Let them rise for an additional 1 to 2 hours until puffy.
Preheat your oven to 375°F (190°C) while the dough is rising.
Bake the cinnamon twists for 9 to 12 minutes until golden brown and cooked through.
For the icing, whisk together softened cream cheese and powdered sugar. Gradually add whole milk and vanilla bean paste until the mixture is smooth.
Drizzle the cream cheese icing over the warm cinnamon twists before serving.

Notes

Ensure butter is softened for a smooth dough. You can substitute plain yogurt for sour cream if desired.

Author: Sarah Mitchell
Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 twist
Calories: 250
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg