Sweet Cinnamon Twists

These sweet cinnamon twists transform a simple sheet of puff pastry into a buttery, crispy treat that fills your kitchen with the most wonderful aroma. I created these for a weekend brunch and now they've become our favorite last-minute dessert when guests drop by unexpectedly.

These twists have saved me countless times when I needed something impressive with minimal effort. Last Christmas, I made a double batch and watched them disappear before the main course even hit the table.

Ingredients

• Puff pastry: One sheet creates the perfect flaky base. Look for all-butter varieties for the best flavor
• Granulated sugar: Regular white sugar works beautifully here. The fine crystals melt slightly during baking
• Ground cinnamon: Choose fresh, aromatic cinnamon for the most vibrant flavor. Ceylon cinnamon offers a more delicate taste
• Butter: Use unsalted butter if possible to control the saltiness. Make sure it's completely melted
• Egg: An optional egg wash gives these twists a beautiful golden shine
• Powdered sugar: A light dusting elevates the presentation and adds a touch of extra sweetness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze. Allow at least 10 minutes for your oven to fully preheat.

Prepare the Pastry:

Unfold your defrosted puff pastry on a lightly floured surface. Use a rolling pin to gently roll it to about 1/8 inch thickness. Try to maintain a rectangular shape while rolling. The thinner you roll it, the crispier your twists will be.

Make the Cinnamon Sugar:

In a small bowl, thoroughly combine the granulated sugar and ground cinnamon, mixing until no cinnamon streaks remain. This mixture is the heart of the flavor, so feel free to adjust the ratio if you prefer more or less cinnamon intensity.

Brush the Pastry:

Using a pastry brush, apply melted butter generously across the entire surface of your rolled dough. Make sure to reach the edges. Immediately sprinkle the cinnamon sugar mixture evenly across the buttered surface, leaving no bare spots.

Cut and Twist:

With a sharp knife or pizza cutter, slice the dough into 1-inch wide strips lengthwise. Pick up each strip by the ends and twist several times, applying gentle pressure. Place each twisted strip on your prepared baking sheet, leaving about an inch between them to allow for expansion.

Bake the Twists:

If using an egg wash, lightly beat an egg and brush over each twist for extra shine. Bake in the preheated oven for 15-20 minutes. Watch carefully after the 12-minute mark as they can go from perfectly golden to overdone quickly.

Cinnamon is truly the star ingredient here. I discovered that warming the cinnamon slightly before mixing with sugar intensifies its aroma. I simply place the measured cinnamon in a dry skillet for 30 seconds before combining it with sugar, and the difference is remarkable.

Storage Solutions

These cinnamon twists stay crisp for about 24 hours when stored in an airtight container at room temperature. After that, they'll still taste wonderful but will gradually lose their crispness. To refresh day-old twists, place them in a 300°F oven for 3-5 minutes. This revives much of their original texture without burning the sugar coating.

Make-Ahead Options

You can prepare these twists up to the twisting stage and freeze them uncooked for up to one month. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. When ready to bake, place them directly on a parchment-lined baking sheet and add 3-5 minutes to the baking time. No need to thaw first.

Flavor Variations

While the classic cinnamon sugar combination is unbeatable, this recipe welcomes creative adaptations. Try adding a pinch of cardamom or nutmeg to the cinnamon sugar for a more complex spice profile. For chocolate lovers, sprinkle mini chocolate chips over the butter before adding the cinnamon sugar. Orange zest mixed into the sugar creates a bright, citrusy version perfect for brunch.

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Recipe FAQs

→ Can I make these cinnamon twists ahead of time?

Yes, you can prepare the twists and freeze them unbaked for up to 1 month. When ready to serve, bake directly from frozen, adding 3-5 minutes to the baking time. For best taste and texture, these are ideally enjoyed fresh, but they will keep in an airtight container for 1-2 days.

→ Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade puff pastry works wonderfully in this recipe. Just ensure it's rolled to approximately 1/8 inch thickness before adding the butter and cinnamon sugar mixture. Homemade pastry often has a richer flavor but requires significant preparation time.

→ What can I add to these twists for extra flavor?

These twists are versatile! Try adding finely chopped nuts like pecans or walnuts before twisting, or mix cardamom or nutmeg into the cinnamon-sugar mixture. You could also drizzle them with a simple glaze made from powdered sugar and milk after baking for added sweetness.

→ Why did my twists unravel during baking?

Twists unraveling is usually caused by not twisting them tightly enough or the pastry becoming too warm before baking. Ensure your pastry stays cool while working with it, and firmly twist each strip several times. You can also place the twisted pastry in the refrigerator for 15 minutes before baking to help them hold their shape.

→ How do I know when the cinnamon twists are done baking?

The twists are done when they've puffed significantly and turned a golden brown color, typically after 15-20 minutes at 400°F. The cinnamon-sugar mixture should look caramelized but not burnt. If they're browning too quickly, cover loosely with foil for the remaining baking time.

→ Can I make these twists without butter?

While butter adds significant flavor and helps the cinnamon-sugar mixture adhere to the pastry, you could substitute with a plant-based butter alternative or coconut oil. The texture and flavor will be slightly different, but they'll still be delicious. The egg wash can be replaced with milk or plant-based milk.