Homemade Cinnamon Twists with Cream Cheese Icing
Directions
- 1In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour.
- 2Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture is a paste-like slurry.
- 3Scrape the tangzhong into a bowl and set it aside until ready to use.
- 4In a stand mixer bowl, mix the flour, sugar, yeast, and salt.
- 5Add the cream, milk, egg, vanilla, and tangzhong to the bowl.
- 6Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.
- 7With the mixer running on low, add the softened butter a half tablespoon at a time, letting it fully incorporate before adding more.
- 8Continue kneading for another 8-10 minutes until the dough looks smooth and elastic.
- 9If the dough is sticky, knead in 1 teaspoon of flour as needed.
- 10Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball.
- 11Place the dough seam-side down back into the mixing bowl.
- 12Cover the bowl with plastic wrap and set aside to rest for 30 minutes.
- 13Roll out the dough into a 12x12-inch square.
- 14Combine the brown sugar, cinnamon, vanilla, and melted butter for the cinnamon sugar mixture, stirring well until emulsified.
- 15Brush the entire surface of the dough with about half of the sugar mixture.
- 16Using a pizza wheel or sharp knife, cut twelve 1-inch strips from the dough.
- 17Cut each strip in half, resulting in 24 strips of dough.
- 18Begin twisting the dough strips together in twos, gently pinching the ends to seal them.
- 19Transfer each twisted dough to a parchment-lined baking tray, placing them close together but not touching.
- 20Brush the remaining cinnamon mixture on top of each twist, ensuring a thick coating with no bare dough visible.
- 21If the mixture has cooled, reheat it in the microwave for 15-20 seconds or until it's more liquid again.
- 22Cover the pan with plastic wrap and set aside to rise for 1 to 2 hours (approximately 1.5 hours in a warm kitchen).
- 23Meanwhile, preheat the oven to 375°F (190°C).
- 24When the cinnamon twists feel light and airy and look puffed up, bake them for 9-12 minutes.
- 25You can stick a thermometer into the dough to check for doneness; it should read 175°F.
- 26While they are baking, combine the cream cheese and powdered sugar by hand with a spoon until smooth.
- 27Whisk in the milk and vanilla a little bit at a time until the icing is smooth.
- 28Once the cinnamon twists are done baking, immediately pour the glaze over the top.
- 29Serve warm.
Ingredients
- 0.333 cup water
- 1 tablespoon water
- 2 tablespoons bread flour
- 2 cups bread flour (*See notes below for measuring*)
- 2 tablespoons granulated sugar
- 1 teaspoon granulated sugar
- 0.75 teaspoon instant yeast
- 0.5 teaspoon fine sea salt
- 2 tablespoons heavy cream (room temperature)
- 2 teaspoons heavy cream (room temperature)
- 2 tablespoons whole milk (room temperature)
- 2 teaspoons whole milk (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla bean paste
- Tangzhong, from recipe above
- 3.5 tablespoons unsalted butter (room temperature)
- 0.5 cup dark brown sugar (packed)
- 1.5 tablespoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons salted butter (melted)
- 2 ounces softened cream cheese
- 0.667 cup powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Equipment
small saucepanstand mixerdough hookplastic wrappizza wheelsharp knifeparchment-lined baking traythermometer
Tips
- The tangzhong technique is the secret to achieving an ultra gooey texture.
- The perfect dough texture should feel soft, tacky, and look smooth. If it’s sticky, add in more flour one teaspoon at a time and as needed.
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale.
- Keep leftovers in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 15-20 seconds or in a 350°F oven before serving.
- You can stick a thermometer into the dough when baking to check if it's done; it should read 175°F. For gooier twists, bake 1-2 minutes longer.
- For the icing, whisk by hand until smooth, then whisk in milk and vanilla little by little until smooth.
- Drizzle the cream cheese icing immediately after baking so the residual warmth melts the icing.
- The dough can be made the day before and refrigerated overnight, then twisted the next day.
- If the cinnamon mixture has cooled, reheat it in the microwave for 15-20 seconds or until it's more liquid again before brushing.
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