Cinnamon Roll Breadtwists

I shared my favorite dough recipe the other day.  I use it all of the time because it always turns our fantastic.  One of my boys favorite things is homemade pizza and breadtwists.  They are too die for.  One of my favorites too!

So the thought came to me to turn it into a dessert.  A cinnamon roll turned into a breadtwist dessert.  Oh my goodness.  I am shocked that there were any to even take pictures of.   My boys said these were the best things I have ever made and declared that “I am the best cook ever!”  But seriously how can they not be?  Soft and delicious and ooey gooey like a cinnamon roll.  But of course my favorite part.  The cream cheese glaze on the top.  I have to agree with my boys on this one.  One of the best things that I have made and I am already dreaming of making them again.  Maybe I will make them for breakfast.  🙂

5.0 from 2 reviews
Cinnamon Roll Breadtwists
A delicious breadtwist that is ooey and gooey like a cinnamon roll with a cream cheese glaze on top!
Serves: 8
  • Dough Ingredients:
  • 1½ cups warm water
  • 2 Tbsp. sugar
  • 1 Tbsp. yeast
  • 3½ cups flour
  • 1 tsp Salt
  • Cinnamon Sugar Mixture:
  • 5 Tablespoons Butter, melted
  • ⅓ cup sugar
  • 2 teaspoons cinnamon
  • Cream Cheese Glaze:
  • 4 ounce cream cheese, softened
  • 3 Tablespoons butter, softened
  • 1 cup powdered sugar
  • ¼ cup half and half
  • 1 teaspoon vanilla
  1. Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
  2. Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
  3. Roll out the dough in a large square on a floured surface. Brush the dough with the melted butter. Combine the sugar and cinnamon in a small bowl. Sprinkle on top of the melted butter.
  4. Fold the dough in half. Cut the dough into one inch strips. A pizza cutter worked great for me!
  5. Twist the one inch strips of dough and place on a cookie sheet. Let that sit for another 10-15 minutes to raise.
  6. Bake at 400 degrees for 20 minutes or until golden brown. My oven took about 17 minutes for these to be lightly brown.
  7. To make the cream cheese glaze, combine softened cream cheese, softened butter, powdered sugar, and vanilla. Mix until combined and smooth. Drizzle on top of the breadtwists.



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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Ohhhh myyyy, these look gorgeous! That cream cheese glaze looks INCREDIBLE!

  2. I love this idea, and I’m so going to try it! Pinning. 🙂

  3. I’m assuming the half and half is added in step 7. Is that correct?

  4. G’morning. What size should the dough square be, once you’ve rolled it out? Just an estimate for best results would be helpful. Thanks.

  5. what do they mean in the recipe by “powdered sugar” and quarter cup half and half? lol

    • Powdered Sugar or confectioners sugar. And half and half is by the milk and it is half heavy cream and half milk. If you wanted to just use milk you could as well. 🙂

  6. Did you use Rapid Rise yeast? If not, did I read correctly that the dough only needs to rise for 10 minutes the first time and then 10-15 minutes the second time? They look delicious, and I cannot wait to try them for brunch.

  7. These look incredible!

  8. What is “half and half”?

  9. Seriously, how are you so thin? I am gaining just looking at the recipes. You should also include the exercises to burn the calories. Kidding, but love all these recipes not sure which to try first.

  10. I would like to know if I can make these ahead of time?? Will they get soggy if i make them one day ahead of time??

  11. Hi these look amazing. What type of flour did you use??

  12. I made these for brunch yesterday, and my family loved them. Thanks so much!

  13. I’m trying to pin this but pinterest has blocked it. It looks so good!

  14. Hello from South Africa. Can I use instant dry yeast? What would the dough adjustment be?

  15. Could these possibly be made without yeast? I am allergic!!

  16. These are very good. Because I only had whipping cream and not half-and-half, the frosting took a little more liquid and was thicker/creamier. That’s NOT a bad thing. Also, my square was about 16″, and after I cut my strips, I folded them again before twisting. That way, I was able to get more on the cookie sheet at-a-time. Very yummy!

  17. Hi Alyssa,

    Do you use instant yeast or the regular one?

  18. These are delicious and easy to make! Made them yesterday for breakfast and they were a hit!

  19. About how large of a square do you roll the dough (approximately).

  20. Hi I was wondering if you could use this recipe to make donuts?

  21. Has anyone tried to make these ahead, and frozen them? Just curious how they would thaw out after the fact.

  22. What type of flour….bread flour or plain..I’m from UK.

  23. Alyssa,

    I’m reserving my judgement on how they taste when they come out of the oven but i wanted to let you know you are missing some steps in your directions. For example, how thick do you roll out the dough? How big of rectangle do you make? Because this info was missing it’s hard to tell how they’ll turn out because I had to guess the size. If you could go back and add this information it might help someone later down the road who wants to make them.

  24. I wish you had replied to questions fm readers. Esp for those of us who don’t often bake. What size square do you roll out? Does glaze go on while warm or wait till cool? Half and half still not listed in glaze step…

  25. How do you think puff pastry would work?

  26. How much of this can you do the night before?

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