Cinnamon Puff Pastry Twists are a crisp, buttery, and sweet treat made with flaky puff pastry and a simple cinnamon sugar filling. They are ideal with morning coffee, delicious as an afternoon snack, and easy enough to prepare for a holiday dessert tray.
This easy cinnamon twist recipe uses just a few basic ingredients: frozen puff pastry, melted butter, granulated sugar, and ground cinnamon. The result is a golden, flaky pastry with warm cinnamon flavor and a lightly caramelized sweetness, all without the work of making dough from scratch.
Because these homemade cinnamon twists start with store-bought puff pastry, they come together quickly and bake into a beautiful bakery-style dessert. The pastry stays light and crisp, while the cinnamon sugar melts into the buttery layers. If you enjoy cinnamon pastries, this is a simple recipe to keep on hand for brunch, parties, holiday baking, or a cozy weekend treat.
Why You’ll Love This Cinnamon Twists Recipe
- This recipe is quick and easy because it uses frozen puff pastry sheets instead of homemade dough.
- Cinnamon sugar twists are fun to serve and make a beautiful addition to dessert platters, brunch boards, or coffee breaks.
- The combination of buttery puff pastry and warm cinnamon sugar creates a cozy, classic flavor.
- They take only a short time to prepare and can be assembled ahead of time for convenient baking later.
- The recipe uses simple pantry ingredients, making it a great last-minute dessert idea.
Ingredients for Cinnamon Sugar Twists
- Frozen puff pastry dough – Ready-made puff pastry sheets are the easiest option for this recipe. Thaw the pastry in the refrigerator before using, and keep it cold until you are ready to shape the twists.
- Unsalted butter – Melted butter adds richness and helps the cinnamon sugar stick to the pastry. It also gives the twists a deeper, more buttery flavor than an egg wash.
- White sugar – Granulated sugar works well because it blends easily with the cinnamon and creates a sweet, crisp finish as the pastry bakes.
- Ground cinnamon – Use fresh ground cinnamon for the best flavor and aroma.
How to Make Cinnamon Twists
Before you begin, make sure the puff pastry is fully thawed but still very cold. Puff pastry is easiest to handle when chilled, and cold pastry bakes into lighter, flakier layers. Keep it in the refrigerator until you are ready to roll and shape it.
In a small bowl, combine the granulated sugar and ground cinnamon. Whisk or stir with a fork until the mixture is evenly blended, then set it aside.
Line two sheet pans with parchment paper and preheat the oven to 400°F.
Remove one sheet of puff pastry from the refrigerator and place it on a lightly floured surface. Gently unfold the sheet so the longer side runs from left to right.
Using a rolling pin, lightly roll the puff pastry into a rectangle about 10×13 inches and roughly 1/8 inch thick. Roll gently so you do not press out all the flaky layers.
Brush the entire surface of the pastry with melted butter. Sprinkle the cinnamon sugar mixture evenly over the buttered pastry.
Use your hand or the back of a spoon to gently spread the cinnamon sugar into an even layer, allowing the butter to moisten the sugar as you work.
Use a sharp knife or pizza cutter to slice the pastry from left to right into 12 thin strips.
Fold each strip in half with the cinnamon sugar sides facing each other. Press lightly so the two sides stick together.
Working with one strip at a time, pinch both ends so they are sealed and slightly flattened. Do not flatten the entire strip; only press the ends. This helps the twists hold their shape while baking.
Hold one pinched end in each hand and twist the pastry 4 to 5 times, or until the strip has a clear spiral shape.
Tip: Press the ends of each twist flat against the parchment-lined sheet pan. This helps keep the pastry from unraveling in the oven.
Place each twist on the prepared baking sheet.
Repeat the process until all the cinnamon sugar strips are folded, pinched, twisted, and arranged on the pan. Space the twists about 1 1/2 to 2 inches apart to give them room to puff.
Bake in the preheated 400°F oven for 14 to 15 minutes, or until the puff pastry twists are risen, crisp, and golden brown. The ends may separate slightly during baking, but the twists should keep most of their shape.
Let the cinnamon twists cool before transferring them to a serving plate. Enjoy them warm or at room temperature.
Make This Cinnamon Twists Recipe In Advance
You can shape the cinnamon puff pastry twists a day before you plan to bake them. Place the formed twists on a parchment-lined sheet pan, cover them, and store them in the refrigerator. When ready to bake, place the cold twists directly into a 400°F oven and bake for 14 to 15 minutes, or until puffed and golden.
Puff Pastry Twists Recipe Variations
- Use light brown sugar or dark brown sugar instead of granulated sugar for a deeper, richer cinnamon filling.
- Replace the ground cinnamon with apple pie spice or pumpkin pie spice for a seasonal twist.
- Drizzle the cooled twists with a simple vanilla glaze if you want a sweeter dessert-style finish.
- If your box of frozen puff pastry includes two sheets, you can use both. Simply double the butter, sugar, and cinnamon, then divide the filling between the two pastry sheets. Bake as directed.
Tips For Making Puff Pastry Cinnamon Twists
For the best cinnamon puff pastry twists, focus on keeping the dough cold, shaping the strips evenly, and sealing the ends well. These small steps help the twists bake evenly and keep their spiral shape.
- Keep the puff pastry cold until ready to use. Cold puff pastry is easier to roll, cut, and twist. It also bakes into a lighter, flakier pastry.
- Fold the strips with the cinnamon sides touching. This keeps the filling inside the twists and gives each pastry a balanced amount of cinnamon sugar.
- Twist each strip 4 to 5 times. This creates an even spiral and gives the baked twists a pretty cinnamon pattern.
- Flatten the ends onto the pan. Pressing the ends firmly against the baking sheet helps prevent the twists from opening as they bake.
How to Store Cinnamon Sugar Twists
Store leftover cinnamon sugar twists in an airtight container at room temperature for up to 7 days. Make sure they are completely cool before storing so they do not become soggy from trapped steam.
Freezing Instructions
Fully baked cinnamon twists can be frozen in a freezer-safe bag or airtight container for several months. When you are ready to serve them, remove the amount you need and thaw at room temperature. They can thaw right in the freezer bag on the counter for an hour or two.
Cinnamon Twists Recipe FAQs
Baked cinnamon twists do not need to be refrigerated. Store them at room temperature in an airtight container.
Yes. Puff pastry should stay very cold until you are ready to use it. Work with one sheet at a time and keep any unused dough in the refrigerator. Cold pastry is easier to handle and helps create light, flaky cinnamon twists.
Yes. If you have a favorite homemade puff pastry or rough puff pastry recipe, you can use it for these cinnamon twists. The shaping, filling, and baking steps remain the same.
Related Recipes
Serve these easy cinnamon puff pastry twists alongside other simple baked treats, brunch favorites, or coffee-time sweets.
Pairs Well With
These cinnamon sugar twists pair well with coffee, tea, hot chocolate, or a simple dessert spread.
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Cinnamon Sugar Twists
Ingredients
- 1 sheet frozen puff pastry thawed in the refrigerator
- 2 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
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Keep the thawed puff pastry very cold until ready to use.
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Mix the sugar and cinnamon in a small bowl until evenly combined.
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Line two sheet pans with parchment paper and preheat the oven to 400°F.
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Place the puff pastry on a lightly floured surface and unfold it with the long side running left to right.
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Roll the pastry into a 10×13-inch rectangle, about 1/8 inch thick.
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Brush with melted butter and sprinkle evenly with the cinnamon sugar mixture.
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Cut the pastry into 12 thin strips using a sharp knife or pizza cutter.
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Fold each strip in half with the cinnamon sides touching and press lightly to seal.
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Pinch the ends of each strip flat, then twist each piece 4 to 5 times.
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Place the twists on the prepared pans, spacing them 1 1/2 to 2 inches apart, and press the ends flat against the pan.
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Bake for 14 to 15 minutes, until puffed and golden brown.
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Cool slightly, transfer to a serving dish, and enjoy.