Love cinnamon rolls? Hate waiting for dough to rise?
Meet puff pastry cinnamon twists. All the buttery, cinnamon-sugar magic. None of the yeast, kneading, or patience. Twenty minutes from frozen to face. You’re welcome.
Ingredients
Makes 8-10 twists.
- 1 sheet frozen puff pastry, thawed
- ¼ cup (55g) unsalted butter, melted
- ½ cup (100g) brown sugar or granulated sugar
- 1 tablespoon cinnamon
- 1 egg, beaten (for egg wash)
For the Glaze (Optional but Recommended):
- ½ cup (60g) powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Mix sugar and cinnamon in a small bowl.
Step 2: Assemble
- Unroll puff pastry on a lightly floured surface.
- Brush with melted butter. Sprinkle cinnamon sugar evenly over the whole sheet.
- Fold the pastry in half (like closing a book). Press gently.
Step 3: Cut and Twist
- Cut into 8-10 strips (about 1 inch wide).
- Twist each strip 3-4 times. Place on baking sheet.
- Brush tops with beaten egg (makes them shiny).
Step 4: Bake and Glaze
- Bake for 12-15 minutes until golden brown and puffed.
- While warm, whisk powdered sugar, milk, and vanilla into a drizzle.
- Drizzle glaze over twists. Eat immediately. Try not to eat all eight.
Summary
Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes
Yield: 8-10 twists
Difficulty: Super Easy
Storage Notes
Best day-of. But leftovers keep in an airtight container for 2 days.
Reheat: Air fryer at 350°F for 2-3 minutes or toaster oven. Microwave makes them sad and chewy.
Freeze (unbaked): Assemble and twist, freeze on a tray, then bag. Bake from frozen at 400°F for 15-18 minutes.
