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These Cinnamon Twists are a delicious take on the traditional cinnamon roll! All the butter and flakiness of puff pastry, plus all the cinnamon sugar goodness of a cinnamon roll! It’s a win, win!
I love experimenting with puff pastry! I have made these Cinnamon Twists quite a few times in different sizes and shapes and I think these are my favorite!
This recipe uses one box of frozen puff pastry, which is two sheets. Let the puff pastry sit out for a bit on your counter so that it’s not frozen anymore but still cold.
Sprinkle your surface with a little flour and lay out one of the sheets. Cut in half and place one half to the side.
Using a rolling pin, roll out the pastry dough so it’s a little thinner, longer and wider.
Brush the top with the melted butter. Don’t use all of it, just enough to cover dough. You will use the rest on the subsequent dough.
In a small bowl, mix the brown sugar, sugar and cinnamon.
Sprinkle on top of the melted butter.
Now, roll starting with the long side, roll up the dough.
Using a sharp knife, cut down the middle of the roll.
Now twist each piece as shown below.
Then coil into a circle as shown below.
Repeat with the process with the remaining puff pastry and place on a parchment lined sheet pan.
Brush the tops with the remaining butter.
Bake at 350 for 20 – 22 minutes.
In a small bowl, mix the powdered sugar and milk.
Drizzle the icing over the Cinnamon Twists and serve immediately!
Enjoy!
- 1 package Puff Pastry, thawed
- 6 tbsp Butter, melted
- 2 tbsp Brown Sugar
- 2 tbsp Granulated Sugar
- 1 tbsp Cinnamon
- 1/2 cup Powdered Sugar
- 3 tsp Milk
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Lay out the thawed, but still cold, puff pastry on a lightly floured surface.
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Cut the pastry dough in half and place one half to the side.
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Using a rolling pin, roll out the dough so its a little thinner, longer and wider.
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Brush the top with melted butter.
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In a small bowl, combine the sugars and cinnamon.
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Sprinkle a couple tablespoons of the mixture on top of the butter.
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Roll up the pastry dough, starting from the long edge.
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Using a sharp knife, cut the roll in half longways, straight down the middle.
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Twist one side at a time and coil into a tight circle.
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Repeat steps with remaining pastry dough.
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When all the twists are placed on the sheet pan, brush the tops with the remaining butter.
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Bake for 20 – 22 minutes.
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Remove from oven.
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In a small bowl, mix the powdered sugar and milk.
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Drizzle on top of the Cinnamon Twists.
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Serve and enjoy!