Go Back

Cinnamon Twist Roll

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.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising & Assembling Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings 12

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.