Cinnamon Twists with Cream Cheese Dip: A Sweet, Buttery Delight
If you’re in the mood for a warm, comforting treat that’s easy to make and absolutely delicious, these Cinnamon Twists are the perfect choice. Soft, buttery dough is twisted and coated in cinnamon sugar, then baked to perfection and served with a luscious cream cheese dip. Whether you’re making these for a special breakfast, a weekend brunch, or a cozy dessert, they’re sure to be a hit with everyone.
Ingredients
For the Cinnamon Twists:
- 12 Rhodes Dinner Rolls, thawed but still cold
- 6 Tbsp (85 g) butter, melted
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tsp ground cinnamon
For the Cream Cheese Dip:
- 4 oz (113 g) cream cheese
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk
Directions
1. Thaw the Rolls:
- Start by placing the frozen Rhodes Dinner Rolls on a baking sheet lined with a silicone baking mat or greased with cooking spray. Cover the rolls with plastic wrap that has been sprayed with non-stick spray. Let the rolls thaw at room temperature for 1-2 hours, or in the refrigerator overnight. The rolls should be thawed but still cold enough to handle easily.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C) to get it ready for baking.
3. Shape the Twists:
- Roll each thawed ball of dough into a 14-inch rope. To create the twist, hold each end of the dough and twist in opposite directions 3 or 4 times. Pinch the ends together to secure the twist.
4. Coat the Twists:
- Melt the butter in a deep plate or dish. In a separate dish, mix together the light brown sugar, granulated sugar, and ground cinnamon. Dip each twisted dough into the melted butter, then coat it generously in the cinnamon-sugar mixture. Place the coated twists a couple of inches apart on the prepared baking sheet.
5. Let the Dough Rest:
- Cover the twists with the sprayed plastic wrap again and let the dough rest for 15-20 minutes until they have risen slightly. This rest period allows the dough to puff up and become even softer during baking.
6. Bake the Twists:
- Bake the cinnamon twists at 350°F (175°C) for 15-20 minutes, or until they are baked through with an internal temperature of 190-200°F. The twists may brown only on the bottom, so check the internal temperature to ensure they are fully baked.
7. Make the Cream Cheese Dip:
- While the twists are baking, prepare the cream cheese dip. In a large bowl, use an electric hand mixer to beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and 1-2 tablespoons of milk. Mix until combined and the dip reaches your desired consistency. This dip is perfect for serving alongside the cinnamon twists or drizzling over the top.
8. Serve and Enjoy:
- Once the twists are baked, let them cool slightly. Serve warm with the cream cheese dip on the side for dipping or drizzling. These Cinnamon Twists are best enjoyed fresh out of the oven, but they can be stored in an airtight container for a day or two if needed.
Prep Time: 20 minutes (plus thawing and resting time)
Cook Time: 15-20 minutes
Total Time: 1 hour 15 minutes
Calories: ~180 kcal per twist
Servings: 12 cinnamon twists
These Cinnamon Twists are a delightful treat that combines the warmth of cinnamon sugar with the rich, creamy goodness of a cream cheese dip. The soft, buttery dough is twisted to perfection, making them not only delicious but also fun to make. Whether you’re serving them for breakfast, as a snack, or as a dessert, these twists are sure to bring smiles to everyone at the table.
Try this recipe, and let me know how it turns out in the comments below. Happy baking!
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Cinnamon Twists
- Total Time: 1 hour 15 minutes
- Yield: 12
Description
Cinnamon Twists:
12 Rhodes Dinner Rolls, *thawed but still cold
6 Tbsp (85 g) butter, melted
¼ cup (50 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
2 tsp ground cinnamon
Cream Cheese Dip:
4 oz (113 g) cream cheese
¾ cup (90 g) powdered sugar
1 tsp vanilla
1-2 Tbsp milk
Ingredients
Thaw the Rolls: Place the frozen Rhodes rolls on a baking sheet lined with a silicone baking mat or greased with cooking spray. Cover the rolls with plastic wrap that has been sprayed with non-stick spray. Thaw the rolls at room temperature for 1-2 hours or in the refrigerator overnight. The rolls should be thawed but still cold enough to handle easily.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Shape the Twists: Roll each ball of dough into a 14-inch rope. Then, twist each end in opposite directions 3 or 4 times. Pinch the ends together, and the dough will twist automatically.
Coat the Twists: Melt the butter in a deep plate or dish. In a separate dish, combine the cinnamon and sugars. Dip each twist into the melted butter, then into the cinnamon-sugar mixture, ensuring they are well coated. Place the coated twists a couple of inches apart on the prepared baking sheet.
Let the Dough Rest: Cover the twists with sprayed plastic wrap and let the dough rest for 15-20 minutes until they have risen slightly.
Bake the Twists: Bake the cinnamon twists at 350°F for 15-20 minutes, or until they are baked through with an internal temperature of 190-200°F. The twists may brown only on the bottom.
Make the Cream Cheese Dip: Using an electric hand mixer, beat the cream cheese in a large bowl until smooth. Add the powdered sugar, vanilla, and milk, and mix until combined. Serve as a dip for the cinnamon twists or drizzle it over the top.
- Prep Time: 20 minutes (plus thawing and resting time)
- Cook Time: 15-20 minutes
Nutrition
- Calories: 180