Ingredients
Scale
- 1/3 cup + 1 tablespoon water
- 2 tablespoons bread flour
- 2 cups bread flour
- 2 tablespoons + 1 teaspoon granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon fine sea salt
- 2 tablespoons + 2 teaspoons heavy cream (room temperature)
- 2 tablespoons + 2 teaspoons whole milk (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla bean paste
- Tangzhong (from recipe above)
- 3 1/2 tablespoons unsalted butter (room temperature)
- 1/2 cup dark brown sugar (packed)
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons salted butter (melted)
- 2 ounces softened cream cheese
- 2/3 cup powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare tangzhong by whisking water and bread flour in a small saucepan. Cook until paste-like, then set aside.
- In a stand mixer bowl, mix flour, sugar, yeast, salt, heavy cream, whole milk, egg, vanilla bean paste, and tangzhong. Knead to form a rough ball.
- Gradually add softened butter while kneading until smooth and elastic. Let rise for 30 minutes.
- Roll out dough into a 12×12 inch square and make cinnamon sugar mixture with dark brown sugar, cinnamon, vanilla extract, and melted butter.
- Assemble twists by brushing half of the cinnamon mixture on dough and cutting into strips. Twist pairs together and place on parchment-lined tray.
- Brush remaining cinnamon mixture on twists and let rise for 1-2 hours.
- Preheat oven to 375°F (190°C) and bake twists for 9-12 minutes until golden brown.
- Prepare icing by mixing softened cream cheese with powdered sugar, milk, and vanilla until smooth; drizzle over warm twists.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg