Cinnamon Twist Pastries

These delicious cinnamon twists turn basic puff pastry into mouthwatering bakery-quality snacks in just half an hour. The flaky buttery sheets get a sweet cinnamon sugar coating that browns perfectly, giving you that amazing mix of crunchy outside and tender inside that'll make you grab another one right away.

I've made these twists my go-to contribution for family breakfast gatherings. They first appeared when surprise visitors showed up one morning, and I've been tweaking how I twist them ever since.

Ingredients

• Puff pastry: Single sheet, defrosted. These buttery layers make everything super flaky. Try to find all-butter versions for tastier results
• Granulated sugar: Plain white sugar is perfect for this. It turns golden and sticky while baking
• Ground cinnamon: Get the good stuff for best smell and taste. If you can find it, Ceylon cinnamon gives a softer, more complex flavor
• Unsalted butter: Helps the cinnamon sugar stick while adding richness. Fancy European butter works even better if you've got it
• Vanilla extract: Adds extra flavor underneath the sweetness. Real vanilla beats artificial any day
• Egg: Gives that pretty shine on top. Let it sit out for a bit so it spreads more easily

Step-by-Step Instructions

Set up your kitchen:

Put parchment on a baking tray and turn your oven to 400°F. You need that high heat to make those layers puff up right. Give your oven enough time to get fully hot.

Get the pastry ready:

Carefully open your thawed puff pastry on a surface with a bit of flour. Got any broken spots? Just push them together with your fingers. Use a rolling pin just a little to smooth it out into an even shape.

Mix up your filling:

Combine your sugar and cinnamon in a small bowl until fully mixed. Melt your butter and add the vanilla to it. The vanilla really brings out the cinnamon and makes your kitchen smell amazing.

Put it all together:

Brush plenty of butter mix all over the pastry. Sprinkle all that cinnamon sugar on top, leaving tiny edges uncovered. Pat it gently so it sticks well.

Shape into twists:

Grab a sharp knife or pizza cutter and slice the dough into strips about 1 inch wide. Take each strip, pull it slightly, then twist it a few times as you place it on your baking sheet. Keep some space between each twist.

Get ready to bake:

Brush beaten egg over each twist for that shiny golden look. If you've got leftover cinnamon sugar, sprinkle it on top for extra crunch and flavor.

Bake them up:

Put them in your hot oven for 15-20 minutes, but keep an eye on them after 15. They're done when they've puffed up big, turned golden brown, and the sugar is bubbling around the edges.

The cinnamon really shines in this treat. I found out that freshly grinding cinnamon sticks makes everything smell incredible throughout the house. My favorite time making these was watching my nephew try his hand at twisting—we turned it into a fun contest to see who could make the prettiest spiral.

Make Ahead Options

These sweet twists are great for planning ahead. You can shape all your twists, then freeze them uncooked on a tray until they're solid. Pop them in a freezer bag and they'll keep for up to 3 months. When you want fresh twists, just put the frozen ones on a tray, brush with egg, and cook a little longer than usual. This way you can have warm treats whenever you want them.

Creative Variations

The regular cinnamon sugar version is amazing, but you can switch things up too. Try mixing in some finely chopped pecans or walnuts with your cinnamon sugar for some crunch. If you love chocolate, scatter some mini chips over the butter before the cinnamon sugar—they'll melt into gooey pockets. During autumn, a dash of pumpkin pie spice mixed with the cinnamon makes a seasonal treat that goes perfectly with hot apple cider or coffee.

Serving Suggestions

These twists work for any time of day. For breakfast, serve them with some fresh fruit and yogurt to balance the sweetness. They make a great afternoon pick-me-up with a cup of coffee or tea. Want to turn them into dessert? Arrange warm twists on plates with scoops of vanilla ice cream and drizzle caramel sauce on top. They also look fantastic on holiday treat platters or at brunch gatherings.

Everyone will ask for seconds when you make these cinnamon twists—they're easy, adaptable, and downright scrumptious.

Recipe Q&A

→ Can I prep cinnamon twists in advance?

Yes! You can prep the twists up to the twisting step and keep them in the fridge for up to a day. You could also bake them fully, let them cool, and store in a sealed container for up to 3 days. To crisp them up, warm them in a 300°F oven for 5 minutes.

→ Is it possible to freeze these pastries?

For sure! You can freeze them before or after baking. Place unbaked twists on a tray in the freezer until solid, then move to a storage bag. Bake directly from the freezer and add a few extra minutes. If baked, freeze after cooling completely and reheat in a 350°F oven for 7-10 minutes.

→ What pairs well with cinnamon twists?

They're great with hot drinks like coffee, tea, or hot chocolate. Serve them for dessert with vanilla ice cream or caramel drizzle. They also work well with a fruit platter for breakfast or brunch.

→ How do I know when they’re baked perfectly?

When they puff up nicely and turn golden brown, they're ready! The edges should be crispy, and the inside soft but cooked. If they seem to brown too fast, try lowering the oven temp by 25°F.

→ Can I customize these pastries with other flavors?

Absolutely! Add a bit of orange or lemon zest into the cinnamon-sugar mix, or toss in some finely chopped nuts like pecans or almonds. Want extra sweetness? Drizzle some powdered sugar glaze on top once they’re cool.

→ Why did my twists fall apart during baking?

That may happen if the twists were too loose or the dough was too warm. Make sure you twist each strip tightly and press the ends gently to secure them. Chilling the pastries in the fridge for 10-15 minutes before baking can also help keep them intact.