# Homemade Cinnamon Twists with Cream Cheese Icing

These gooey cinnamon twists are everything I love about a cinnamon roll—soft, buttery, and absolutely bursting with cinnamon sugar.

- Servings: 12 servings
- Total time: 179 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour.
2. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture is a paste-like slurry.
3. Scrape the tangzhong into a bowl and set it aside until ready to use.
4. In a stand mixer bowl, mix the flour, sugar, yeast, and salt.
5. Add the cream, milk, egg, vanilla, and tangzhong to the bowl.
6. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.
7. With the mixer running on low, add the softened butter a half tablespoon at a time, letting it fully incorporate before adding more.
8. Continue kneading for another 8-10 minutes until the dough looks smooth and elastic.
9. If the dough is sticky, knead in 1 teaspoon of flour as needed.
10. Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball.
11. Place the dough seam-side down back into the mixing bowl.
12. Cover the bowl with plastic wrap and set aside to rest for 30 minutes.
13. Roll out the dough into a 12x12-inch square.
14. Combine the brown sugar, cinnamon, vanilla, and melted butter for the cinnamon sugar mixture, stirring well until emulsified.
15. Brush the entire surface of the dough with about half of the sugar mixture.
16. Using a pizza wheel or sharp knife, cut twelve 1-inch strips from the dough.
17. Cut each strip in half, resulting in 24 strips of dough.
18. Begin twisting the dough strips together in twos, gently pinching the ends to seal them.
19. Transfer each twisted dough to a parchment-lined baking tray, placing them close together but not touching.
20. Brush the remaining cinnamon mixture on top of each twist, ensuring a thick coating with no bare dough visible.
21. If the mixture has cooled, reheat it in the microwave for 15-20 seconds or until it's more liquid again.
22. Cover the pan with plastic wrap and set aside to rise for 1 to 2 hours (approximately 1.5 hours in a warm kitchen).
23. Meanwhile, preheat the oven to 375°F (190°C).
24. When the cinnamon twists feel light and airy and look puffed up, bake them for 9-12 minutes.
25. You can stick a thermometer into the dough to check for doneness; it should read 175°F.
26. While they are baking, combine the cream cheese and powdered sugar by hand with a spoon until smooth.
27. Whisk in the milk and vanilla a little bit at a time until the icing is smooth.
28. Once the cinnamon twists are done baking, immediately pour the glaze over the top.
29. Serve warm.

## Equipment

- small saucepan
- stand mixer
- dough hook
- plastic wrap
- pizza wheel
- sharp knife
- parchment-lined baking tray
- thermometer

## 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.

## Source

- Original video: https://cambreabakes.com/cinnamon-twists/
- Recipe page: https://www.cliprecipe.com/recipe/1cb769f9-00c5-4273-ac3f-7ead5fb5a080
- Extracted: 2025-06-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt