These homemade Puff Pastry Cinnamon Twists are a sweet, buttery treat that comes together in minutes. Serve them warm with a drizzle of icing for dessert, add them to brunch, or enjoy with afternoon coffee.
Fresh from the oven they’re slightly gooey inside with a crisp, flaky exterior that pairs perfectly with a simple vanilla powdered-sugar glaze.
Puff Pastry Cinnamon Twists
These cinnamon puff pastry twists use store-bought frozen puff pastry to achieve light, buttery layers with minimal effort. The aroma while they bake is irresistible. Prep takes under 15 minutes and baking about 10 minutes, so you can have fresh twists any time you need a quick sweet bite.
Though commonly served as a dessert, these twists are equally at home on a brunch spread or beside your afternoon coffee. They’re also a fun, easy project to make with kids.
Key Ingredients
- Puff Pastry – Use all-butter puff pastry if possible. Thaw overnight in the fridge to avoid cracking. Cut strips to your preferred length.
- Butter – Melted or very soft butter spreads thinly over the pastry for even coverage.
- Sugar – Granulated white sugar is used here; brown sugar works for a deeper, caramel-like flavor.
- Cinnamon – Ground cinnamon is classic; you can mix in other warm spices like nutmeg or cardamom if desired.
- Egg Wash – One egg whisked with 2 tablespoons water gives the twists a glossy finish.
- Heavy Cream – A small amount in the icing adds richness; milk or water can be substituted.
How to Make Cinnamon Twists With Puff Pastry
- Roll out the puff pastry. Unfold two thawed sheets onto a lightly floured surface. Use a rolling pin to smooth creases and gently roll each sheet.
- Spread butter and add toppings. Divide the butter between the sheets and spread thinly. Sprinkle each sheet with half the cinnamon and half the sugar.
- Cut into strips. Use a pizza cutter or sharp knife to slice strips about 3/4″ wide (adjust width to preference).
- Twist. Grab each strip at both ends, give 3–5 even twists, and place onto a parchment-lined baking sheet.
- Egg wash. Whisk the egg with water and brush lightly over each twist for color and shine.
- Bake. Bake in a preheated 425°F (220°C) oven for 10–12 minutes, or until puffed and lightly golden.
- Serve. Let cool slightly, then drizzle with optional icing. Store cooled twists in an airtight container at room temperature for up to 5 days.
- Optional icing: Whisk together powdered sugar, heavy cream, and vanilla until smooth, then drizzle over the warm twists.
Frequently Asked Questions
Thaw frozen sheets in the refrigerator overnight. Slow thawing prevents cracking and keeps the pastry easy to work with.
Keep the pastry cold while twisting. If it becomes too soft or sticky, chill the strips on a baking sheet for 20–30 minutes. Hold both ends and make 3–5 gentle, even twists depending on strip length.
Yes. Prepare the twists through the egg-wash step, cover lightly, and refrigerate overnight. Bake from chilled as directed the next day.
Storing Instructions
- Room temperature: Store completely cooled twists in an airtight container for up to 5 days.
- To refresh: Warm leftovers in a 350°F (175°C) oven for a few minutes to restore crispness.
- Freezer: Freeze unbaked twists in a freezer bag for up to 2 months. Bake from frozen on a parchment-lined sheet as directed. Baked twists can be frozen but may lose crispness, so fresh baking is preferable.
Puff Pastry Cinnamon Twist Recipe
Ingredients
- 2 sheets frozen puff pastry, thawed
- 2 tablespoons butter, melted
- 1/2 cup sugar (divided)
- 2 teaspoons cinnamon (divided)
- 1 large egg
- 2 tablespoons water
Icing
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C).
- Unfold two thawed sheets of puff pastry onto a lightly floured surface. Smooth creases with a rolling pin. Spread butter evenly over each sheet and sprinkle with sugar and cinnamon.
- Cut into 3/4″ wide strips, twist each strip, and place on a parchment-lined baking sheet.
- Whisk the egg with the water and brush lightly over each twist.
- Bake 10–12 minutes, until puffed and golden.
- Meanwhile, whisk powdered sugar, heavy cream, and vanilla until smooth for the icing.
- Remove twists from the oven, let cool slightly, drizzle with icing, and serve.
Notes
Make-ahead: Freeze unbaked twists for up to 2 months. Bake from frozen on a parchment-lined sheet.
Shorter twists: Cut strips in half widthwise before twisting.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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These Cinnamon Twists are simple and versatile—great for dessert, brunch, or an afternoon treat. Enjoy them warm with a drizzle of homemade icing.