Cinnamon Twists Recipe
Flaky, buttery puff pastry twists coated in warm cinnamon-sugar and finished with a light vanilla glaze. Simple, irresistible, and ready fast.
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Servings:
Ingredients
Main 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
Instructions
Preparation Steps
- Heat oven to 400°F. Line two baking sheets with parchment.
- Stir sugar, cinnamon, and salt in a small bowl until evenly combined.
- Dust the counter with flour. Unfold puff pastry and roll lightly to smooth seams.
- Brush the pastry with melted butter, leaving a small border on the edges.
- Scatter the cinnamon-sugar over the buttered surface. Press gently to help it stick.
- Fold the pastry in half like a book. Roll very lightly to seal the layers.
- Slice into 12 strips. Twist each strip and place on the prepared sheets, spacing them out.
- Brush twists with any remaining butter. Sprinkle a pinch of leftover cinnamon-sugar on top.
- Bake 14–16 minutes, rotating pans halfway, until puffed and deeply golden.
- Whisk powdered sugar, milk, and vanilla until smooth. Cool twists 5 minutes, then drizzle with glaze.
Notes
Try orange zest in the glaze or add finely chopped pecans before twisting for crunch. Store leftovers airtight at room temperature for 2 days; rewarm at 325°F for 5 minutes to refresh crispness.
This recipe is an original creation inspired by classic Cinnamon Twists Recipe flavors. All ingredient ratios and instructions are independently developed.