Name: Cinnamon Twists Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 17.3 oz thawed puff pastry (about 2 sheets); 3 tbsp unsalted butter, melted; 0.33 cup granulated sugar; 2 tsp ground cinnamon; 0.13 tsp fine salt; 1 tbsp all-purpose flour (for dusting the surface); 0.75 cup powdered sugar (for glaze); 1.5 tbsp milk (for glaze; add more to thin); 0.5 tsp vanilla extract (for glaze)

I make cinnamon twists whenever I need to convince guests I’m casually fancy — flaky, buttery spirals of cinnamon sugar that pull apart like little flaky hugs. They’re the kind of pastry that smells like nostalgia and gets eaten way too fast. This version is forgiving, uses a few shortcuts, and delivers that glorious crisp-crunch-to-soft-center combo every time.

My husband calls these “danger sticks” because he can’t stop eating them with his second coffee. The kids think they’re allowed dessert for breakfast if there’s any fruit nearby. One Saturday I tried making them with a wildly ambitious sourdough dough and ended up with cinnamon rope instead of twists — we ate it anyway, dipped in chocolate, and declared it a success. Now I usually keep a box of puff pastry in the freezer for emergencies and slow-morning triumphs.

Why You’ll Love This Cinnamon Twists Recipe

– Flaky comfort with minimal fuss — tastes like a bakery, but you don’t need to have your life together to make it.
– Uses a few easy shortcuts (hello, store-bought puff pastry) when you’re tired, but also plays nice with homemade dough if you’re feeling fancy.
– Great for breakfast, parties, coffee runs, or that “I forgot dessert” moment — they’re portable and irresistible.
– Flexible: sugar, spice, glaze, or plain — they’ll still be gone by the next commercial break.

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Kitchen Talk

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There’s a rhythm to making cinnamon twists that I love: roll, sprinkle, twist, watch everyone hover. I’ve learned a few theatrical tricks — like brushing the dough with melted butter before the sugar so it caramelizes just right — but I’ve also learned when to stop fussing. Puff pastry can be temperamental if it gets warm, so I give it a chill time and keep my hands cool. Once I tried to “improvise” by using canned biscuit dough and, surprisingly, it was snackable chaos that the kids adored. Not pretty, but edible and fast.

★Top Reader Reviews

These Cinnamon Twists were a hit in my kitchen! The dough was soft and buttery, and the cinnamon sugar coating gave just the right amount of sweetness without being overpowering. They were easy to make and perfect for a cozy weekend treat.

– Valentina

🍨

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Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Stock up on good granulated sugar and a small bag of powdered sugar if you want a quick glaze; plain white sugar works fine for the twist coating.
– Dairy: Use unsalted butter for better control of salt levels; if you only have salted, skip adding extra salt in fillings.
– Eggs: Keep an extra egg for an egg wash — it gives the twists that glossy, golden finish everyone oohs over.
– Fats & Oils: Real butter beats margarine for flavor and flakiness here, but for a quicker vegan swap, use a firm, cold plant butter.
– Spices: Freshly ground cinnamon is worth it — it smells louder and tastes richer than old, dusty cinnamon.
– Nuts & Seeds: Optional: chopped pecans or almonds sprinkled on top add crunch and make these feel more snacky than sweet.

Prep Ahead Ideas

– You can mix the cinnamon sugar filling a day ahead and keep it in an airtight jar. Saves time and confers better flavor.
– Roll and assemble the twists up to the point of baking, then freeze them on a sheet pan. Once frozen, transfer to a bag — pop them straight into the oven from frozen (add a few minutes to bake time).
– Store-bought puff pastry thaws quickly in the fridge; move it from freezer to fridge the night before to avoid last-minute stress.

✔Time-Saving Tricks

– Use thawed store-bought puff pastry for a super-fast, flaky result that still feels homemade.
– Make a big batch of cinnamon sugar and keep it in a jar — sprinkle liberally as needed.
– If you’re short on time, twist strips over a lined sheet pan and chill for a few minutes rather than trying to proof or relax a homemade dough.
– Don’t rush the oven preheat — flaky layers love a hot start. You’ll get better lift if the oven is properly heated.

✔Common Mistakes

– Letting the dough get too warm: I once had a tray of sad, saggy twists because the kitchen felt like a sauna. Fix? Slide them in the fridge for 10–15 minutes before baking.
– Overloading on sugar: too much sugar can melt and make the bottom soggy. Use a modest sprinkle and press it lightly into the butter.
– Skimping on the egg wash: without it you lose that classic bakery sheen; if you forgot an egg, brush with milk for a softer shine.
– Burning the edges: ovens vary — check early. If the edges brown too fast, tent with foil for the last few minutes.

What to Serve It With

– Coffee or spiced latte for a classic pairing.
– A simple fruit salad or sliced oranges to cut the sweetness.
– Soft scrambled eggs or a yogurt bowl for a balanced brunch plate.
– Warm custard or vanilla sauce for dipping if you’re feeling indulgent.

✔Tips & Mistakes

– Keep the dough cold; warmer dough makes flat twists.
– Brush with egg wash right before baking, not too early or it gets tacky.
– If the sugar slides off while twisting, press it into softened butter — it helps it stick.
– One-liner fix: bottoms got soggy? Flip them onto a hot pan for a minute to re-crisp.

✔Storage Tips

Leftovers keep fine at room temperature for a day in a covered container; after that, refrigerate. Reheat in a toaster oven or regular oven to bring back the crisp — microwaving makes them floppy but still tasty if you just want them warm in two seconds. Cold cinnamon twists are oddly satisfying with coffee, so no shame in snacking straight from the fridge.

✔Variations and Substitutions

– Swap butter for a vegan plant butter if dairy-free; texture changes slightly but flavor is still great.
– Use brown sugar or a mix of brown and white for deeper molasses notes.
– Add finely chopped nuts or a smear of apricot jam before sprinkling sugar for a fruited twist.
– If you don’t have puff pastry, crescent roll dough works in a pinch — different texture, same idea.

Frequently Asked Questions

Can I use puff pastry straight from the freezer?

It’s safest to thaw in the fridge overnight so it stays cold while you work; if you’re in a rush, give it a short thaw on the counter until pliable but still cold. Too warm and it’ll be sticky.

How do I make these ahead for a party?

Assemble the twists and freeze them on a tray. Transfer to a bag and keep frozen. Bake from frozen, adding a few extra minutes to the bake time — they come out like you made them that morning.

Can I make these gluten-free?

Gluten-free puff pastry exists and works, though it can be more delicate. Expect a slightly different texture (less lift), but still very tasty. Handle gently and chill more if it softens.

What’s the best way to reheat leftovers?

Oven or toaster oven at moderate heat for a few minutes is best to revive crispness. Microwave if you’re desperate — it’ll be warm but a bit floppy.

Any tips for making a glaze?

Powdered sugar mixed with a splash of milk or cream and a tiny pinch of salt does the trick. Drizzle while the twists are warm so it melts into the nooks — don’t drown them though, you want contrast.

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