Puff Pastry Cinnamon Twists with Vanilla Glaze

Cinnamon twists come with many names. You’ll find them as puff pastry cinnamon twists, sugar twists, cinnamon scrolls, or cinnamon twist bread. Some resemble the Dominos cinnamon bread twists. Others lean into a cinnamon swirl bread recipe. This one keeps things clean and classic.

You’ll use puff pastry, cinnamon sugar, and a quick glaze.

You’ll also learn how to twist without losing layers, how to keep them crisp, and how to serve these without them turning soggy the next day.

This cinnamon twists recipe works because it’s built on structure and technique, not excess sweetness. The twists come out golden and flaky, the cinnamon sugar caramelizes slightly at the edges, and the glaze dries to a soft set. I’ve tested several twisted recipes. This version balances speed, texture, and flavor.

They stay crisp longer and bake more evenly than any homemade puff pastry cinnamon twists I’ve made before.

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Ingredients That Keep These Cinnamon Twists Flaky

Start with a single sheet of puff pastry. It needs to be thawed just enough to unfold without cracking, but still cold to the touch. That slight chill gives the twists their signature layers once baked.

The cinnamon sugar mixture includes softened butter, light brown sugar, and cinnamon. Brown sugar gives these puff pastry cinnamon twists a deeper flavor and encourages caramelization. You’ll get more warmth than using only white sugar.

For extra finish, I like to sprinkle granulated sugar over the top before baking. It creates a subtle crunch on the outside, especially when eaten warm.

The egg wash helps the pastry brown evenly and hold its shape during the bake. I’ve skipped it before, but the results were flatter and paler.

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Method for How to Make Puff Pastry Cinnamon Twists

Roll your thawed puff pastry into a rectangle on a lightly floured surface. The measurements don’t need to be exact, but aim for about 10×12 inches. The goal is even thickness. Uneven puff pastry won’t twist cleanly.

Spread the cinnamon-sugar paste over half the pastry, then fold the top down like closing a book. Press lightly to seal the layers. This keeps the sugar inside and helps with structure when twisting.

Cut the dough into strips and twist each one tightly. Twist three or four times, but don’t pull or stretch the dough too much. It will tear. Press the ends down onto the tray so they don’t unravel in the oven.

Brush with egg wash, then bake on parchment paper. Expect golden puff and a warm cinnamon smell after 15 minutes.

If you’re after a more bread-like texture, you might prefer something like this cinnamon raisin bread, but if flake and crunch are the goal, stay with this twist.

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One Ingredient Comparison That Changes the Outcome

I’ve tested this recipe using both white sugar and brown sugar in the filling.

Brown sugar wins for depth and moisture. It melts better, clings to the butter, and creates a more even layer when spread. It also caramelizes at the base of each twist, giving a slightly chewy texture where the sugar meets the baking tray.

White sugar, on the other hand, can dry out and leave patchy results. You’ll also lose that bit of molasses flavor that brown sugar carries. In my notes, every batch made with brown sugar scored higher for both taste and texture.

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Glazing, Serving, and Storage Tips

Make the glaze while the cinnamon twists cool slightly. The glaze includes powdered sugar, a touch of milk, and vanilla. Drizzle it with a spoon, zigzag style, or pipe it over with a small bag. Let the glaze sit for a few minutes. It should dry enough to touch without sticking, but still feel soft.

Serve the twists warm or at room temperature. I usually make a batch just before guests arrive. They disappear fast.

If you need to prepare in advance, skip the glaze at first. Bake the twists and cool them fully, then store them in an airtight container at room temperature. Glaze just before serving. This helps prevent sogginess and keeps the cinnamon sugar crust from softening.

For more fall comfort flavors that pair well with these, try these cinnamon apples. They reheat beautifully and complement the texture of the twists.

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Cinnamon Twist Bread vs. Cinnamon Sugar Muffins

If you’re torn between making a full loaf or handheld pastries, think about time and texture.

Cinnamon sugar muffins offer a soft crumb and can be made without thawing dough. They’re easy to scale, especially for brunch.

But these puff pastry cinnamon twists give a crisp edge and more dramatic presentation. The twist shape shows off the layers and looks good on a platter. You can also hold them without crumbs falling everywhere.

Both freeze well. The muffins rebound better after freezing. The twists do better stored fresh for two days.

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Small Twists, Big Impact

These sugar twists don’t need extra filling or toppings. The cinnamon carries enough aroma. The butter keeps them rich. And the puff pastry creates texture without needing yeast or long resting times.

If you want a softer apple note alongside, bake a batch of apple cinnamon muffins and set them on the same brunch board. The flavor profiles match, but the textures contrast nicely.

I like to serve the cinnamon twists with coffee or chai. You can even dip them into warm milk.

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Final Thoughts and Community Tips

These homemade puff pastry cinnamon twists are quick to assemble and satisfying to share. You can serve them on a brunch table, at a bake sale, or as a quick dessert snack.

They look more involved than they are. Most of the flavor comes from the technique, not extra ingredients.

Save this recipe to your Cinnamon board or Fall baking board on Pinterest.

If you try them, tell me in the comments how they turned out. Did you add a little nutmeg? Try a maple glaze? I’d love to hear your take.

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