I recently made these warm, flaky cinnamon twists and I’m excited to share how simple and delicious they are. They come together quickly, taste amazing fresh from the oven, and make the perfect breakfast treat or sweet snack.
Why You’ll Love This Recipe
I love how this recipe takes a simple can of crescent roll dough and turns it into something truly special. The layers bake up golden and flaky, and the cinnamon-sugar filling melts into the dough for a cozy, sweet flavor. I appreciate that the recipe requires only a handful of ingredients and minimal effort, yet the result feels bakery-worthy. These twists are ideal when I want something impressive without spending too much time in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 package (8 ounces) refrigerated crescent roll dough
½ cup granulated sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, melted
½ cup powdered sugar (optional, for glaze)
2 tablespoons milk (optional, for glaze)
Directions
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
I stir together the granulated sugar and cinnamon in a small bowl.
I unroll the crescent dough and press the seams together to form one rectangle.
I brush the melted butter across the surface, then sprinkle the cinnamon-sugar mixture evenly over the dough.
I slice the dough into strips about 1 inch wide and twist each one several times before placing them onto the baking sheet.
I bake the twists for 10–12 minutes, or until they turn golden brown and puffed.
If I decide to glaze them, I mix the powdered sugar and milk together, then drizzle it over the warm twists.
Servings And Timing
Servings: 8 twists
Prep time: about 15 minutes
Cook time: about 12 minutes
Total time: about 27 minutes
Variations
I enjoy adding little twists to this recipe depending on my mood. Sometimes I sprinkle chopped pecans or walnuts over the cinnamon-sugar layer for extra crunch. I’ve also added mini chocolate chips for a sweeter version. For a savory take, I skip the sugar and cinnamon and fill the dough with herbs, cheese, or garlic butter before twisting and baking.
Storage/Reheating
After they cool completely, I store the twists in an airtight container at room temperature for 2–3 days. If I want them to last longer, I freeze them in a sealed container or freezer bag. When reheating, I prefer using the oven or toaster oven at 350°F (175°C) for 5–10 minutes so they stay crisp; the microwave tends to soften them more than I like.
FAQs
Can I freeze the twists before or after baking?
Yes, I can freeze them either way. If freezing before baking, I place them on a sheet pan to freeze, then store them in a freezer bag. I bake them from frozen, adding a few extra minutes. If freezing after baking, I cool them first, wrap well, and reheat later.
What should I do if my crescent dough is too soft or too sticky to work with?
If the dough sticks too much, I chill it for a few minutes so it firms up. If it’s too stiff, I let it rest at room temperature for a short time until it becomes easier to handle.
How can I make these twists look prettier when serving?
I sometimes brush them with a little melted butter after baking and dust with extra cinnamon sugar. A thin drizzle of glaze also adds a nice finishing touch.
Can I add extra flavor to the glaze?
Yes. I’ve added a splash of vanilla extract, maple syrup, or even a pinch of cinnamon to the glaze for more depth of flavor.
Can I make these twists ahead of time?
I can prepare the dough strips ahead of time and store them in the refrigerator for a few hours before baking. I bake them just before serving so they stay fresh and flaky.
Conclusion
I love how these Crescent Roll Cinnamon Twists transform simple ingredients into something warm, sweet, and comforting. They’re quick, beginner-friendly, and incredibly satisfying. Whether I make them for weekend breakfast, a cozy snack, or a last-minute treat for guests, they always disappear fast. I hope you enjoy making and sharing them as much as I do.
These Crescent Roll Cinnamon Twists are a quick and delightful treat made from refrigerated crescent dough, cinnamon sugar, and optional glaze. Baked until golden and flaky, they’re perfect for breakfast, dessert, or a sweet snack.
Total Time:27 minutes
Yield:8 twists
Ingredients
1 package (8 ounces) refrigerated crescent roll dough
½ cup granulated sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, melted
½ cup powdered sugar (optional, for glaze)
2 tablespoons milk (optional, for glaze)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix granulated sugar and cinnamon.
Unroll crescent dough and press seams together to form a single rectangle.
Brush melted butter over the dough and sprinkle evenly with the cinnamon-sugar mixture.
Cut the dough into 1-inch wide strips and twist each strip several times.
Place twists on the prepared baking sheet and bake for 10–12 minutes, or until golden brown and puffed.
Optional: mix powdered sugar and milk to make a glaze and drizzle over warm twists before serving.
Notes
For added crunch, sprinkle chopped nuts or mini chocolate chips over the cinnamon-sugar layer before twisting.
Chill dough slightly if too soft to handle.
Store baked twists in an airtight container for 2–3 days at room temperature or freeze for longer storage.
Reheat in the oven or toaster oven at 350°F (175°C) to retain crispness.
Customize glaze with vanilla, maple syrup, or cinnamon for extra flavor.
