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Turn basic puff pastry into mouthwatering cinnamon twists that feel straight out of a bakery—ready in less than half an hour. The layers turn crisp with sweet cinnamon sugar, giving you a mix of crackly and soft in every bite. You won't be able to stop at just one.
I always whip these up for brunch get-togethers. The first time happened when friends dropped in early on a Sunday—I’ve been improving the twist ever since.
Dreamy Ingredients
- Egg: Let it sit out for a bit so it's not cold. This gives those twists a shiny, golden look when they bake
- Vanilla extract: Real vanilla boosts the flavor. Go for pure, not fake—it honestly tastes better
- Unsalted butter: Rich, creamy, and perfect for holding the cinnamon sugar in place. If you can get your hands on European butter, it tastes even better
- Ground cinnamon: The fresher, the better for big flavor. Try Ceylon cinnamon if you spot it—it's more mellow
- Granulated sugar: White sugar is all you need. It gets nice and caramelized in the oven
- Puff pastry: One thawed sheet is all you need for those signature flaky layers. All-butter is best if you can find it
Easy Step-by-Step
- Bake away:
- Once your oven is hot, bake the twists for 15 to 20 minutes. Watch after 15—they'll really puff up and turn golden with sweet, bubbling edges.
- Give it a shine:
- Brush each twist with egg (beaten, of course) for that amazing color. Sprinkle extra cinnamon sugar over them if you want more crunch.
- Twist time:
- Cut the dough into strips, about an inch wide. Hold both ends, gently pull, and then twist each one. Lay them on your baking tray with space in between.
- Spread the filling:
- Brush your butter-vanilla mix everywhere on the dough. Sprinkle cinnamon sugar all over, keeping the edges clear. Pat down a bit so it sticks.
- Mix up the goodness:
- Mix cinnamon and sugar in a bowl. Melt your butter and add the vanilla right in. It smells incredible together!
- Roll out your pastry:
- On a bit of flour, gently open up the pastry. Press together any rips. Give it a quick rollout so it’s even.
- Get set up:
- Turn your oven to 400°F and grab a tray lined with parchment. You need a really hot oven for those flaky layers, so preheat for at least 10 minutes.
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Cinnamon really takes center stage here. Grinding it fresh right before baking makes the whole kitchen smell amazing. One of my favorite memories is letting my nephew try twisting them—we turned it into a mini contest for the most epic swirl.
Make Ahead Magic
Cinnamon twists are ideal if you're planning ahead. You can fully shape them and freeze on a tray until solid, then transfer to a bag for up to three months. When you want them, just set the frozen twists on a tray, brush with egg, and bake with a couple extra minutes. You'll have fresh treats whenever you want them.
Fun Twists
The classic cinnamon sugar mix is hard to beat, but you can totally switch things up. Add a bit of chopped nuts for crunch, or sprinkle some mini chocolate chips over the butter for gooey chocolate pockets. Want some fall vibes? Mix in pumpkin spice with the cinnamon and pair with warm drinks.
How to Serve
These treats fit perfectly from lazy mornings to after-dinner snacks. Try them with fruit and yogurt for breakfast, or grab one with coffee or tea in the afternoon. You can make them fancier for dessert—serve warm with vanilla ice cream and caramel sauce. They’re awesome for brunch parties or even on a cookie tray at the holidays.
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Every single time, people rave about these cinnamon twists. They’re so easy, you’ll want to make them for any get-together.
Frequently Asked Questions
- → Is it cool to prep these cinnamon twists before you need them?
For sure! You can go through all the steps except baking, then pop them in the fridge for about a day. Or, bake them now, let cool totally, then keep in a sealed container for two to three days. To get the crunch back, heat them at 300°F for a few minutes.
- → Is it possible to freeze these cinnamon twists?
Totally! Stick them in the freezer before baking on a flat tray; once solid, just move to a bag. Bake straight from the freezer—just give them a few extra minutes. If you already baked them, let them cool, freeze, and when you want one, heat it up in a 350°F oven until warm and crisp again.
- → What goes well alongside effortless cinnamon twists?
They taste awesome with a hot mug of tea, coffee, or cocoa. For dessert, try them with vanilla ice cream, a splash of caramel, or even some chocolate sauce. Or set them next to fresh fruit for a laid-back brunch vibe.
- → How can I tell when these cinnamon twists are finished baking?
You’ll see them get a puffy lift and rich golden color when they’re good to go. Crispy edges mean you nailed it, and the middle should be cooked but still soft. If they brown too speedy, turn down the oven a bit.
- → Could I shake up the flavors in these twists?
Absolutely! Mix in a bit of lemon or orange zest with the sugar, toss in tiny nut pieces like walnuts or pecans, or drizzle a sweet glaze made from powdered sugar and milk on top once they’ve cooled a bit.
- → Why did my twists come undone in the oven?
They might unwind if you didn’t twist them enough or if the dough was too warm. Twist each strip tighter and pinch the ends down. If you chill the twists for 10-15 minutes before they bake, they usually hold their shape better.