The Memory Behind This Treat

The first time I made these Sweet Cinnamon Twists, my kitchen smelled exactly like the tiny mall bakery my mom and I used to visit on Saturday mornings. We never had money for the big, towering cinnamon rolls, so we’d split one little twist between us, trying to stretch each sugary bite as long as we could. When I started baking on my own, I wanted that same flavor and coziness, but without spending hours kneading dough. That’s how puff pastry walked into the picture—suddenly, I could have warm, flaky twists in under 30 minutes, right alongside a fresh pot of coffee. Every time a batch comes out of the oven, I still catch myself standing too close, waiting for them to cool just enough so I don’t burn my fingers.

These Sweet Cinnamon Twists also became my “emergency dessert” during my food styling days. When a shoot ran late and the crew was tired and cranky, I’d pull a sheet of puff pastry from the freezer, melt some butter, and whisk together sugar and cinnamon. No mixer, no special equipment—just a rolling pin, a baking sheet, and a little patience while they turned golden and puffy in the oven. People always assumed they took hours, like homemade brioche, and I’d quietly smile and let them believe it. Now I make them the same way at home: on snow days with the kids, on lazy Sunday mornings, or when I need something sweet and comforting that feels special but doesn’t require a full production in the kitchen.

How To Make It (Mix & Ingredients)

To make these Sweet Cinnamon Twists, you don’t need a stand mixer or fancy gadgets—just a bowl, a pastry brush, and a little counter space. Start with 1 sheet of puff pastry, fully thawed but still cold to the touch; this keeps those gorgeous, flaky layers. Gently roll it out on a lightly floured surface to about 1/8 inch thick so it bakes evenly and puffs instead of turning dense. In a small bowl, stir together granulated sugar and ground cinnamon until the color looks like light sand—no visible streaks of white or dark spice. Melt your butter and keep it nearby; this is the “glue” that will help the cinnamon-sugar cling to every corner of the dough.

Instructions Process of Sweet Cinnamon Twists

Brush the entire surface of the rolled pastry with a thin, even layer of melted butter—aim for glistening, not puddling. Sprinkle the cinnamon-sugar mix generously over the top, going right to the edges so every twist has that sweet, spiced crunch. Use a sharp knife or pizza cutter to slice the sheet into 1-inch wide strips; if they start sticking, dust your blade with a touch of flour. Take each strip by the ends and twist gently several times until you see clear spirals of dough and filling—if you twist too tightly, they can tear, so think “curly ribbon,” not “tied rope.” Lay the twists on a parchment-lined baking sheet with a bit of space between them, brush with egg wash if you’d like extra shine, then bake until puffed and golden. Once they cool slightly, dust with powdered sugar for a soft, snowy finish that makes these Sweet Cinnamon Twists look bakery-perfect without any extra effort.

Make-Ahead & Storage

Sweet Cinnamon Twists are a dream for make-ahead planners, especially if you like to be “that person” who whips out warm pastries without breaking a sweat. For the easiest option, assemble and twist the raw pastry, then freeze them unbaked on a parchment-lined tray until firm. Once solid, transfer the twists to a freezer bag, squeeze out extra air, and freeze for up to 2 months. When you’re ready to bake, place the frozen Sweet Cinnamon Twists on a sheet pan, brush with egg wash if you like, and bake straight from frozen—just add 3–5 extra minutes to the bake time. This way, you get fresh, flaky layers and a hot cinnamon scent without any last-minute rolling or mess.

If you’re baking ahead, let the Sweet Cinnamon Twists cool completely before storing so condensation doesn’t make them soggy. Keep them in an airtight container at room temperature for 1–2 days, layering with parchment if you stack them. For slightly longer storage, refrigerate them up to 4 days; just know the puff pastry will slowly lose some of its ultra-crisp snap. To bring them back to life, reheat on a parchment-lined baking sheet at 325°F for 5–8 minutes, until the pastry crisp ups and the cinnamon filling smells warm and buttery again. I don’t recommend the microwave unless you love chewy pastry—your oven (or toaster oven) does a much kinder job of reviving these Sweet Cinnamon Twists.

Best Ingredients & Party Variations

For the very best Sweet Cinnamon Twists, start with a good-quality all-butter puff pastry. It bakes up flakier and more flavorful than varieties made with oil. Use fresh, fragrant ground cinnamon (if you can’t remember when you bought it, it’s probably time for a new jar). I like a fine granulated sugar so it melts into that glossy, gooey layer in the oven. And don’t skip the melted butter – it’s the bridge between pastry and cinnamon sugar, helping everything cling and caramelize into those golden, crispy edges you’ll fight over. For a little bakery-style polish, an egg wash gives a deeper color, while a light dusting of powdered sugar at the end adds that sweet, snowy finish.

Once you’ve nailed the base, you can turn these Sweet Cinnamon Twists into a whole party platter. Drizzle them with salted caramel and serve with a bowl of vanilla ice cream for an easy dessert bar. For brunch, make half cinnamon-sugar and half chocolate-hazelnut twists by brushing one side with Nutella instead of butter, then twisting as usual. You can also go “fair-style” and brush warm twists with melted butter and roll them in cinnamon sugar twice for an extra-thick, crunchy coating. If you’re hosting kids, shape shorter mini twists and offer simple dips like cream cheese frosting or warm chocolate sauce, so everyone can build their own favorite version. However you style them, keep the first batch classic so guests can taste those irresistible, buttery layers before you bring out the fun variations.

Serving of Sweet Cinnamon Twists

Conclusion

If you’re anything like me, you’ll find yourself reaching for “just one more” twist long after the pan has cooled. There’s something so comforting about a tray of warm, golden Sweet Cinnamon Twists on the table—everyone suddenly wanders into the kitchen, conversations slow down, and the simplest moments start to feel a little bit special. These are the kind of bakes that turn an ordinary afternoon into a cozy memory.

I hope this recipe inspires you to pause, dust your counter with flour, and let your hands do something wonderfully simple and satisfying. Don’t wait for a holiday or a big event—try the recipe, share a plate with someone you love, and see how quickly they disappear. And if your twists aren’t perfectly uniform, that only means they’re homemade and made with heart.

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Recipe

Sweet Cinnamon Twists

Flaky puff pastry twists with a buttery cinnamon-sugar filling that bake up golden and sweet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 twists

Calories 150 kcal

Ingredients

  

Ingredients

• 1 sheet puff pastry thawed but cold (about 8 oz)
• 0.25 cup granulated sugar
• 1 tsp ground cinnamon
• 0.5 cup unsalted butter melted
• 1 large egg beaten (for egg wash, optional)
• 2 tbsp powdered sugar for dusting, optional

Instructions

 

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Lightly flour a work surface and roll the puff pastry sheet out to about 1/8 inch thick, keeping the edges even.
• In a small bowl, stir together the granulated sugar and ground cinnamon until evenly combined.
• Brush the entire surface of the rolled pastry with the melted butter in a thin, even layer.
• Sprinkle the cinnamon-sugar mixture evenly over the buttered pastry, covering all the way to the edges.
• Using a sharp knife or pizza cutter, slice the pastry into 12 strips about 1 inch wide.
• Pick up each strip by the ends and gently twist several times to form a spiral, then place on the prepared baking sheet, spacing them slightly apart.
• Brush the tops of the twists lightly with beaten egg if using, for a shiny, golden finish.
• Bake for 15 to 20 minutes, or until the twists are puffed and deep golden brown.
• Remove from the oven and let the twists cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
• Dust the warm twists with powdered sugar before serving, if desired.

Notes

- Keep the puff pastry cold while you work so the layers puff properly in the oven.
- For make-ahead, twist the raw strips and freeze on a tray, then bake from frozen, adding a few extra minutes to the bake time.

Keyword cinnamon puff pastry twists, easy cinnamon dessert, puff pastry dessert, Sweet Cinnamon Twists, Vegetarian