A delicious breadtwist that is ooey and gooey like a cinnamon roll with a cream cheese glaze on top!
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. 🙂
Cinnamon Roll Breadtwists
- 1½ cups warm water
- 2 Tbsp. sugar
- 1 Tbsp. yeast
- 3½ cups flour
- 1 tsp Salt
Cinnamon Sugar Mixture:
- 5 Tablespoons Butter melted
- 1/3 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
- Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
- 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!
- 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.
- Fold the dough in half. Cut the dough into one inch strips. A pizza cutter worked great for me!
- Twist the one inch strips of dough and place on a cookie sheet. Let that sit for another 10-15 minutes to raise.
- Bake at 400 degrees for 20 minutes or until golden brown. My oven took about 17 minutes for these to be lightly brown.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This is yum, yum pretty easy to make. I found that the recipe for 8 actually made 12!
This is a very well written recipe and the finished product is wonderfully delicious.
How much of this can you do the night before?
How do you think puff pastry would work?
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…
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.
What type of flour….bread flour or plain..I’m from UK.
I used all purpose. 🙂
Has anyone tried to make these ahead, and frozen them? Just curious how they would thaw out after the fact.