Cinnamon Twists with Cream Cheese Glaze

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.

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.

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!

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.

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

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.

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

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

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

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

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