Soft, pillowy rolls with swirls of cinnamon sugar and a luscious cream cheese glaze. These golden-baked twists are a crowd-pleasing treat for breakfast, brunch, or anytime you crave something cozy and sweet.
Why You’ll Love This Recipe:
These rolls offer the perfect mix of chewy and fluffy textures, a warmly spiced center, and a creamy glaze that melts into every twist. Unlike traditional cinnamon rolls, the twist shape means extra crispy edges and more golden surface area—aka more deliciousness in every bite.
Cinnamon Twist Roll
If you’re looking to up your homemade pastry game without diving headfirst into the world of croissants or laminated doughs, let me introduce you to your new favorite bake: Cinnamon Twist Rolls. They bring the charm of a bakery-style treat into your kitchen, no pastry diploma required.
Imagine everything you love about cinnamon rolls: soft dough, sweet cinnamon-sugar filling, and gooey glaze. Now imagine them with a twist—literally. These rolls are not just rolled and sliced, but also carefully twisted to reveal gorgeous layers that bake into crisp, caramelized ridges on the outside and soft, fluffy centers.
The dough starts off with pantry staples: flour, yeast, butter, eggs, sugar, and milk. We give it a touch of vanilla to round out the flavor and knead it until smooth and elastic. After a cozy rise, it’s rolled out, coated with a rich layer of cinnamon-sugar butter, folded, cut, and twisted into irresistible spirals.
The twist technique isn’t just for looks—it gives the rolls more edges to catch that cinnamon sugar and create those addictive crispy bites. Plus, it’s simpler than it looks, and totally worth the wow factor when you pull them out of the oven.
Once baked to golden perfection, we top them with a creamy, lightly tangy glaze made with cream cheese and a splash of cream. It sinks into the warm twists, amplifying the richness without overpowering the warm spice of cinnamon.
You can easily prep the dough a day ahead and let it rise overnight in the fridge for a stress-free morning bake. These are perfect for holiday breakfasts, weekend brunches, or as a thoughtful gift to neighbors and friends.
Want to go the extra mile? Try adding a touch of orange zest to the filling or chopped pecans for crunch. Or switch the glaze to a maple version for autumn vibes. This is a flexible base recipe that can evolve with the seasons—and your cravings.
They taste amazing warm from the oven but reheat beautifully too. A quick 10 seconds in the microwave and they’re soft and gooey all over again.
Whether you’re baking for a special morning or just treating yourself to something wonderful, these Cinnamon Twist Rolls are here to make your day extra sweet.
Servings: Makes about 10-12 twists
Time:
- Prep Time: 30 minutes
- Rise Time: 90 minutes
- Assembly Time: 15 minutes
- Bake Time: 20-25 minutes
- Total Time: 2 hours 35 minutes
Ingredients:
For the Dough:
- 3 cups all-purpose flour (plus more as needed)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1/3 cup whole milk
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 2 large eggs
For the Cinnamon Filling:
- 6 tablespoons melted butter
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 2 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 3 to 4 tablespoons heavy cream
Instructions:
Make the Dough:
- In the bowl of a stand mixer fitted with a dough hook (or a large bowl), combine the flour, sugar, yeast, and salt.
- In a microwave-safe measuring cup or bowl, heat the butter and milk until the butter melts (about 1 minute). Stir in cold water to cool the mixture to a warm temperature (105°F to 115°F).
- Whisk in the vanilla and eggs into the warm milk mixture. Pour over the dry ingredients and mix on low until dough forms.
- Knead until smooth and elastic, about 5–7 minutes, adding extra flour 1 tablespoon at a time only if very sticky.
- Transfer to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
To Prepare the Cinnamon Twist Roll:
- Grease a 12-inch oven-safe skillet or cake pan.
- Mix the melted butter and vanilla in one bowl. Mix the brown sugar and cinnamon in another.
- Divide the dough into two ropes (each about 3 to 4 feet long). Brush with melted butter mixture, then coat with cinnamon sugar.
- Twist the two ropes together into a braid, then coil into the greased skillet. 10. Drizzle any leftover butter and cinnamon sugar over the top.
- Cover with plastic wrap and let rise until doubled, 45 to 60 minutes.
- Preheat oven to 350°F/180°C. Bake for about 25 minutes or until golden and a toothpick comes out clean. If browning too quickly, tent with foil.
To Make the Cream Cheese Glaze:
- In a bowl, whisk cream cheese until smooth. Add confectioners’ sugar and 3 tablespoons cream, whisk until thick and smooth. Add more cream for a pourable glaze.
To Serve:
- Drizzle glaze over warm twist roll immediately after baking. Cool slightly, then serve by unwinding and slicing. Store leftovers in an airtight container and reheat gently.
Tips:
- For extra gooey centers, slightly underbake by 2 minutes.
- Chill dough overnight to enhance flavor and make morning baking easier.
- Add orange zest or chopped nuts for a twist.
- Use dental floss to cut rolled dough cleanly.
Cinnamon Twist Roll
Ingredients
For the Dough:
- 3 cups all-purpose flour plus more as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1/3 cup whole milk
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 2 large eggs
For the Cinnamon Filling:
- 6 tablespoons melted butter
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 2 tablespoons cream cheese softened
- 1 cup powdered sugar
- 3 to 4 tablespoons heavy cream
Instructions
Make the Dough:
- In the bowl of a stand mixer fitted with a dough hook (or a large bowl), combine the flour, sugar, yeast, and salt.
- In a microwave-safe measuring cup or bowl, heat the butter and milk until the butter melts (about 1 minute). Stir in cold water to cool the mixture to a warm temperature (105°F to 115°F).
- Whisk in the vanilla and eggs into the warm milk mixture. Pour over the dry ingredients and mix on low until dough forms.
- Knead until smooth and elastic, about 5–7 minutes, adding extra flour 1 tablespoon at a time only if very sticky.
- Transfer to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
To Prepare the Cinnamon Twist Roll:
- Grease a 12-inch oven-safe skillet or cake pan.
- Mix the melted butter and vanilla in one bowl. Mix the brown sugar and cinnamon in another.
- Divide the dough into two ropes (each about 3 to 4 feet long). Brush with melted butter mixture, then coat with cinnamon sugar.
- Twist the two ropes together into a braid, then coil into the greased skillet. 10. Drizzle any leftover butter and cinnamon sugar over the top.
- Cover with plastic wrap and let rise until doubled, 45 to 60 minutes.
- Preheat oven to 350°F/180°C. Bake for about 25 minutes or until golden and a toothpick comes out clean. If browning too quickly, tent with foil.
To Make the Cream Cheese Glaze:
- In a bowl, whisk cream cheese until smooth. Add confectioners’ sugar and 3 tablespoons cream, whisk until thick and smooth. Add more cream for a pourable glaze.
To Serve:
- Drizzle glaze over warm twist roll immediately after baking. Cool slightly, then serve by unwinding and slicing. Store leftovers in an airtight container and reheat gently.
Notes
- For extra gooey centers, slightly underbake by 2 minutes.
- Chill dough overnight to enhance flavor and make morning baking easier.
- Add orange zest or chopped nuts for a twist.
- Use dental floss to cut rolled dough cleanly.
