These puff pastry cinnamon twists start with one sheet of store bought puff pastry. You spread half of it with a paste of butter, light brown sugar and cinnamon, fold it closed, cut 1 inch strips, twist them and bake at 400°F for 14 to 17 minutes. You get 8 to 10 flaky twists in about 25 minutes, finished with a thin vanilla glaze.
The one thing that matters most is cold pastry. Keep it cold and the layers puff high and crisp. Let it go soft on the counter and the butter melts out before the oven can lift it.
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- Pastry: 1 sheet, thawed but still cold, rolled to about 10×12 inches
- Filling: 3 tablespoons soft butter, ⅓ cup light brown sugar, 1½ teaspoons cinnamon
- Bake: 400°F (200°C), 14 to 17 minutes, on parchment
- Makes: 8 to 10 twists
- Glaze: ½ cup powdered sugar, 1 to 2 tablespoons milk, ½ teaspoon vanilla
- Keeps: 2 days in an airtight container
Keeping the Puff Pastry Cold Enough
Thaw the sheet in the fridge, or on the counter just until it unfolds without cracking. It should still feel cool, like butter straight from the fridge. Puff pastry is hundreds of thin layers of dough and butter. In a hot oven the water in that butter turns to steam and pushes the layers apart, which is where the flakes come from.
If the strips turn floppy and sticky while you twist, stop. Slide the whole tray into the fridge for 10 to 15 minutes, then carry on. Warm kitchens make this happen fast, and a short chill saves the batch.
Light Brown Sugar or White Sugar in the Filling?
Use light brown sugar for the paste. Its moisture lets it beat with the soft butter into a smooth, spreadable layer that stays where you put it, and it caramelizes where the twists touch the tray. White sugar stays grainy in so little butter, spreads in patches and tastes flatter.
White sugar still has a job here. The optional tablespoon of granulated sugar sprinkled on top before baking gives the twists a light crunch. If you like that flavor on warm toast as well, try this cinnamon butter.
Folding, Cutting and Twisting the Strips
Roll the pastry on a lightly floured surface to about 10×12 inches. Even thickness matters more than the exact size, because thin spots tear when you twist. Spread the cinnamon paste over one half lengthwise, stopping about ½ inch from the edges. Fold the other half over like closing a book and press gently to seal.
Cut 1 inch wide strips with a sharp knife or a pizza cutter. A clean cut keeps the layers open at the sides so they can rise. Twist each strip 3 to 4 times without stretching it, lay it on the parchment and press both ends down firmly onto the tray. That press is what stops the twists from unwinding as they puff.
Egg Wash and the 14 to 17 Minute Bake
Beat the egg with a splash of water and brush it lightly over the tops. Keep it off the cut sides if you can, since egg glues the layers together there. Sprinkle the granulated sugar now if you are using it.
Bake on the middle rack at 400°F for 14 to 17 minutes. They are ready when they are deep golden, fully puffed, the layers show on the sides and the bottoms have browned. Pale twists taste doughy in the middle, so give them the extra minute or two.
A Thin Vanilla Glaze That Sets Soft
Whisk the powdered sugar with 1 tablespoon milk and the vanilla. Add the second tablespoon only if it will not fall from the spoon in a ribbon. Let the twists cool about 5 minutes first. On very hot pastry the glaze melts into a sticky film instead of sitting on top in lines.
Drizzle it with a spoon or a small piping bag and leave it a few minutes. It sets enough to touch but stays soft. For a tangier topping, a thin coat of cream cheese frosting for cinnamon rolls works on these too.
Flat, Leaky or Unwound Cinnamon Twists
- Flat twists: the pastry was warm, or rolled too thin. Chill the shaped twists 10 to 15 minutes before baking.
- Filling ran out and burned: paste spread to the very edge, or the butter was melted instead of soft. Leave a ½ inch border.
- Twists unwound in the oven: the ends were not pressed down onto the tray.
- Soggy bottoms: pulled too early. Bake until the undersides are browned.
Baking Cinnamon Twists Ahead
These are best the day you bake them. To get ahead, shape the twists, freeze them on the tray until firm, then pack them in a freezer bag. Bake from frozen at 400°F and add a few minutes. Brush with egg wash just before they go in.
Baked twists keep in an airtight container at room temperature for up to 2 days. Leave them unglazed if you can, then warm them at 350°F for 3 to 5 minutes to crisp the layers again and glaze them just before serving.
They sit nicely on a brunch board with apple cinnamon muffins or cinnamon sugar muffins, and a bowl of warm cinnamon apples for dipping. If you have a second sheet of pastry, try apple turnovers with puff pastry or puff pastry apple roses. For something softer and bready, cinnamon raisin bread is the slower bake.
What Readers Ask About Cinnamon Twists
Can I make puff pastry cinnamon sticks instead?
Yes. Cut the same 1 inch strips and lay them flat without twisting. Bake them the same way and start checking at 14 minutes.
Can I use phyllo dough for cinnamon twists?
Not with this method. Phyllo has no butter inside the dough, so it tears when twisted and bakes into brittle shards. Stay with puff pastry here.
Why did my cinnamon twists come out soggy the next day?
Glaze and airtight storage soften the layers. Store them unglazed and warm them for a few minutes before serving.
Puff Pastry Cinnamon Twists
These puff pastry cinnamon twists are flaky pastry twists made with one sheet of puff pastry, butter, light brown sugar and cinnamon, finished with a quick vanilla glaze. They take about 25 minutes, bake at 400°F for 14 to 17 minutes, and make 8 to 10 crisp, golden twists. The cinnamon paste is spread over half the pastry, folded closed and cut into 1 inch strips, so the filling stays inside while the cold butter layers puff. Serve these cinnamon sugar puff pastry twists for brunch, with coffee or chai, on a holiday breakfast board, or as a quick dessert. Freeze shaped twists unbaked, or keep baked twists airtight for 2 days.
Ingredients
- For the Cinnamon Twists:
- 1 sheet of puff pastry (thawed but still cold)
- 3 tbsp unsalted butter, softened
- 1/3 cup light brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp granulated sugar (optional, for sprinkling)
- 1 egg (for egg wash)
- For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- PREHEAT AND PREP: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- MIX CINNAMON SUGAR: In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon until the mixture forms a smooth, spreadable paste.
- ROLL AND FILL THE PUFF PASTRY: Lightly flour a clean work surface and roll the puff pastry into a 10x12-inch rectangle. Spread the cinnamon-sugar mixture evenly over one half of the rectangle (lengthwise), then fold the other half over the top and gently press down to seal.
- CUT AND TWIST: Using a sharp knife or pizza cutter, slice the folded pastry into 1-inch-wide strips. Twist each strip 3 to 4 times and place on the prepared baking sheet, gently pressing the ends down so the twists hold their shape.
- EGG WASH AND BAKE: Beat the egg with a splash of water to make an egg wash, then brush it lightly over the tops of the twists. Bake for 14 to 17 minutes, or until golden brown and fully puffed.
- GLAZE IT UP: While the twists cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm twists with a spoon or piping bag, then let set before serving.
Notes
Keep the puff pastry cold. If the strips go soft while twisting, chill the tray for 10 to 15 minutes before baking. Spread the filling to about 1/2 inch from the edges so it does not leak and burn. Press both ends of each twist onto the tray so they do not unwind. For added crunch, sprinkle the granulated sugar over the twists before baking. Let the twists cool about 5 minutes before glazing, and start the glaze with 1 tablespoon milk. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days, ideally unglazed, and warm at 350°F for 3 to 5 minutes to crisp them again.
