With just 4 simple ingredients make super simple puff pastry cinnamon twists. It’s crunchy, flaky, buttery, and sweet. Add a few ingredients to ready-made puff pastry, twist the strips, and bake in the oven, it’s as simple as that!
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About cinnamon twists
- These cinnamon twists take only 5 minutes prep. Make a big batch, this disappears pretty quick.
- Add a few ingredients to ready-made puff pastry, cut into thin strips and bake in the oven.
- These will be ready in 15 minutes.
- It’s got all the flavor of a cinnamon roll, but easier to make.
- These little sweet treats are filled with cinnamon goodness. Puff pastry makes it crunchy flaky and buttery. They’re hard to resist!
Ingredients
Here’s what you’ll need-
- 1 sheet puff pastry, I used puff pastry sheet cut into squares
- ¼ cup caster sugar
- 2 teaspoons cinnamon powder
- 3 tablespoon butter, melted
Puff pastry– use frozen box of puff pastry. You can use rolls of puff pastry or use cut square sheets if you don’t get rolls. You can use homemade puff pastry or ready made one. A note- keep puff pastry box frozen until ready to use, it will be sticky mess if left out for too long.
There is no alternative to puff pastry.
Caster sugar – can be easily substituted with brown sugar. Feel free to adjust the amount according to your taste palate.
Butter – use unsalted butter. Brushing melted butter gives cinnamon sugar something to stick to.
Cinnamon powder – used for flavor. Cinnamon gives a wonderful sweet and hint of savory flavor to cinnamon twists.
How to make cinnamon twists
Begin by thawing puff pastry rolls by leaving them on the counter for 15 to 20 minutes.
Meanwhile, mix cinnamon powder and caster sugar together.
Unroll the pastry and flatten using a rolling pin into a 10×12” rectangle.
Brush melted unsalted butter over rolled pastry.
Sprinkle cinnamon sugar over it.
Using a rolling pin lightly roll and press so cinnamon sugar can stick. You can also use the back of the spoon to press cinnamon sugar on the pastry.
Fold the pastry in half lengthwise. Cut into long strips.
I skipped folding and cut the sheet directly into 2 strips.
Hold each strip at the end and begin to twist. Twist as lightly as you can. It’s okay if some of the sugar falls out. Repeat for remaining strips.
Place each strip 2 inches apart from the other strips on a baking tray lined with a silicon mat or parchment paper.
Bake in preheated oven at 200F for about 15 minutes or until golden and crispy.
Remove from oven. While cinnamon twists are still hot, sprinkle the remaining sugar over the top.
Serve and enjoy!
Useful tips
- Pull out frozen puff pastry 15 to 20 minutes before using it. If it’s too cold, it will crack when you try to unroll it. If left out too long, it will turn into a sticky mess.
- You can replace the white caster sugar with brown sugar for a richer taste.
- Brushing pastry with melted butter not only helps cinnamon sugar to stick, but it will give cinnamon twists a richer taste.
- To help cinnamon sugar stick to the pastry, using a rolling pin lightly roll and press so cinnamon sugar can stick. You can also use the back of the spoon to press cinnamon sugar on the pastry.
FAQS
Yes, you can. But with a crescent roll, it won’t be crispy and have puffy flaky layers to it. Cinnamon twists made with crescent roll will be on the softer side.
Serve these as a snack or with coffee, or as dessert. These are great rolled just in cinnamon sugar or drizzled with icing glaze over the top.
Cinnamon twists are best enjoyed right off the oven while they are still warm. If there are leftovers store them in airtight containers on the counter for 1-2 days.
Store in the refrigerator for about a week.
Wrap a couple of these in cling wrap and place them in an air-tight container and store them in the freezer. It will stay good for 2-3 months.
Yes, you can. Heat the air fryer at 375F and place cinnamon twists inside the air fryer basket and air-fry it.
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📋Cinnamon Twists Using Puff Pastry
Ingredients
- 1 sheet puff pastry I used a puff pastry sheet cut into squares
- ¼ cup caster sugar
- 2 teaspoon cinnamon powder
- 3 tablespoon butter melted
Instructions
- Begin by thawing puff pastry rolls by leaving them on the counter for 15 to 20 minutes.
- Meanwhile, mix cinnamon powder and caster sugar.
- Unroll the pastry and flatten using a rolling pin into a 10×12” rectangle.
- Brush melted unsalted butter over rolled pastry.
- Sprinkle cinnamon sugar over it.
- Using a rolling pin lightly roll and press so cinnamon sugar can stick. You can also use the back of the spoon to press cinnamon sugar on the pastry.
- Fold the pastry in half lengthwise. Cut into long strips.
- I skipped folding and cut the sheet directly into 2 strips.
- Cut into long strips.
- Hold each strip at the end and begin to twist. Twist as lightly as you can. It’s okay if some of the sugar falls out. Repeat for remaining strips.
- Place each strip 2 inches apart from the other strips on a baking tray lined with a silicon mat or parchment paper.
- Bake in preheated oven at 200F for about 15 minutes or until golden and crispy.
- Remove from oven. While cinnamon twists are still hot, sprinkle the remaining sugar over the top.
- Serve and enjoy!
Notes
Nutrition
Recipe Notes
- Pull out frozen puff pastry 15 to 20 minutes before using it. If it’s too cold, it will crack when you try to unroll it. If left out too long, it will turn into a sticky mess.
- You can replace the white caster sugar with brown sugar for a richer taste.
- Brushing pastry with melted butter not only helps cinnamon sugar to stick, but it will give cinnamon twists a richer taste.
- To help cinnamon sugar stick to the pastry, using a rolling pin lightly roll and press so cinnamon sugar can stick. You can also use the back of the spoon to press cinnamon sugar on the pastry.
Created by Jyothi Rajesh
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Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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