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.
Hi I was wondering if you could use this recipe to make donuts?
About how large of a square do you roll the dough (approximately).
These are delicious and easy to make! Made them yesterday for breakfast and they were a hit!
Do you use instant yeast or the regular one?
I just use the regular yeast. 🙂
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!
Could these possibly be made without yeast? I am allergic!!
Hello from South Africa. Can I use instant dry yeast? What would the dough adjustment be?
I’m trying to pin this but pinterest has blocked it. It looks so good!
I made these for brunch yesterday, and my family loved them. Thanks so much!
Did they actually rise in 20 mins? I am trying mine today in the evening.
Hi these look amazing. What type of flour did you use??
All purpose! And they are so amazing! One of the best things on the blog!
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??
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.
Trust me. It is always a battle. Working out and everything in moderation. 😉
What is “half and half”?
It is sold by the milk and it is half milk and half cream.
These look incredible!
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.
I used active dry yeast. And yep. The dough only needs that amount of time to rise. 🙂
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. 🙂
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.
I’m assuming the half and half is added in step 7. Is that correct?
Oh yes. To make the glaze. Ill fix that. 🙂
…was never fixed.
I love this idea, and I’m so going to try it! Pinning. 🙂
Ohhhh myyyy, these look gorgeous! That cream cheese glaze looks INCREDIBLE!