Cinnamon Twists with Cream Cheese Glaze

Name: Cinnamon Twists with Cream Cheese Glaze
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 0.75 cup warm milk; 0.5 tbsp instant yeast; 0.5 tbsp white sugar; 3 cups all-purpose flour; 0.5 tsp salt; 1 tsp cinnamon powder; 0.5 tsp ground nutmeg; 3 tbsp butter, softened; vegetable oil for frying; 1 cup white sugar or icing sugar; 1 tbsp cinnamon powder; 4 oz cream cheese, softened; 0.25 cup white sugar; 1 tsp vanilla extract

Delicious cinnamon twists fried to golden perfection and topped with a sweet cream cheese glaze.

Step 1

Add milk, sugar, and yeast in a bowl of a stand mixer or regular bowl and allow to rest for 5 minutes. Whisk in the egg.

Step 2

Mix together flour, salt, cinnamon, and nutmeg. Add one-third of the dry ingredients into the wet ingredients and slowly mix using a dough hook or by hand. Continue adding flour gradually, stopping occasionally to scrape the bowl to allow even mixing. Mix for 7-10 minutes on medium.

Step 3

When all flour has been added and mixed well, add butter and allow to mix for 5 more minutes. The dough will be sticky but should be able to scrape from the bowl easily. Do not add more flour!

Step 4

Grease a medium-sized bowl and your hand, and form a ball with the dough as best as you can. Place the dough in the greased bowl and cover with clear wrap. Leave to rest for 1 hour.

Step 5

The dough should double in size. Punch down and cut the dough into 8-10 even pieces. Form into balls.

Step 6

To form twists, roll the ball into a rope. Place a finger at the center of the rope and twist the ends by overlapping each other. Pinch the ends when the twist is complete to seal. Repeat with the remaining balls.

Step 7

Place twists on a floured board or parchment paper and allow to rest for 10 minutes.

Step 8

Meanwhile, heat oil in a pan. The oil should reach 350°F (use a kitchen thermometer if available).

Step 9

When the oil is ready, fry twists until golden brown on each side.

Step 10

Dust with cinnamon sugar as soon as they are removed from the oil.

Step 11

Mix all the ingredients of the glaze together. Spread, drizzle, or dunk your twists and enjoy.

Ensure the oil is at the correct temperature to avoid burning or undercooking the twists.

Do not add more flour even if the dough seems sticky; it will come together during the resting period.

How can I make cinnamon twists with cream cheese glaze healthier?

To make healthier cinnamon twists, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar in the glaze or substitute it with a natural sweetener like honey or maple syrup. Additionally, try baking the twists instead of frying them for a lighter option.

What are some good substitutions for the ingredients in cinnamon twists?

If you don't have instant yeast, you can use active dry yeast, but you'll need to activate it in warm water first. For the cream cheese glaze, Greek yogurt can be a lower-fat alternative. If you're out of nutmeg, you can simply omit it or use allspice as a substitute.

How should I store leftover cinnamon twists with cream cheese glaze?

To store leftover cinnamon twists, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. For the best texture, reheat them in the oven before serving. The cream cheese glaze can be stored separately in the fridge.

What can I serve with cinnamon twists for a complete breakfast?

Cinnamon twists pair wonderfully with a side of fresh fruit, such as berries or sliced bananas, and a cup of coffee or tea. You could also serve them with a protein option like scrambled eggs or yogurt to create a balanced breakfast.

How do I know when the oil is hot enough for frying cinnamon twists?

To check if the oil is hot enough for frying, use a kitchen thermometer to ensure it reaches 350°F. If you don't have a thermometer, you can drop a small piece of dough into the oil; if it bubbles and rises to the surface, the oil is ready for frying.