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Cinnamon twist recipe is my favorite way to transform puff pastry scraps. In about 25 minutes, you get deeply caramelized, flaky twists with crisp edges and melting cinnamon sugar!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
15 twists
Difficulty
Easy — especially if using leftover puff pastry
Calories *
209 kcal per serving
Technique
Roll cold puff pastry in cinnamon sugar, cut into strips, twist tightly, chill, and bake until deeply golden.
Flavor Profile
Buttery, flaky pastry with caramelized cinnamon sugar
* Based on nutrition panel
I made these with leftover puff pastry scraps and your note about chilling before baking made such a difference. They held their shape beautifully and caramelized perfectly around the edges. I couldn’t stop sneaking one every time I walked past the tray! ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Cold puff pastry is key. Keeping the dough cold ensures maximum lift and distinct flaky layers.
- Caramelized sugar means flavor! The generous coating of cinnamon sugar melts and crisps into the folds for that almost toffee-like edge.
- Tight twisting builds structure. A firm spiral helps the twists hold their shape while baking.
- Chilling prevents spread. A short rest in the refrigerator keeps the butter firm so the twists puff upward, not outward.
Table of Contents
Something magical happens when puff pastry meets cinnamon sugar. The butter releases steam, the layers separate, and the sugar melts into every crevice. It’s the same reason I love saving scraps after making classic puff pastry or inverse puff pastry — nothing goes to waste.
I often bake these as a quick snack when guests are arriving and I need something impressive fast. These twists bake up much like my palmiers cookies (coming soon!), where sugar melts and crisps between layers! If you love cinnamon baked into layers of dough, follow this up with the best cinnamon rolls. Totally different technique, same irresistible flavor.
Ingredients & Substitutions
- Sugar: Granulated sugar provides structure and caramelization. It melts cleanly and crisps beautifully. A tablespoon of brown sugar and a tiny pinch of salt will give the twists a slightly richer finish!
- Cinnamon: Use fresh ground cinnamon for the best aroma. Stale cinnamon tastes flat and dusty.
- Can I make this cinnamon twist recipe with store-bought puff pastry? I usually save scraps from making puff pastry. You can also use a full sheet of store-bought puff pastry if that’s what you have! When I have larger pieces of dough, I turn them into a puff pastry fruit tart instead.
- Granulated Sugar (for rolling): An extra layer helps create that crackly finish.
See the recipe card for full information on ingredients and quantities.
Variations for This Cinnamon Twist Recipe
- Add more spice. Mix in a pinch of nutmeg or cardamom with the cinnamon sugar for subtle warmth. The warming flavor here has the same comforting spice as my easy apple crisp recipe!
- Use pie dough instead. The texture will be more tender and less flaky, but still delicious.
- Make them savory. Skip the cinnamon and use grated parmesan with cracked black pepper.
Professional Tips
- Keep the dough cold. Puff pastry rises because cold butter releases steam in the oven. If it warms up while you’re rolling, the layers will fuse instead of lift.
- Use more sugar than you think. A generous coating ensures proper caramelization. Sparse sugar equals pale, underwhelming twists.
- Twist tightly. A firm spiral helps the dough hold its shape as it puffs and expands.
- Bake until deeply golden. Light brown is not done. You’re looking for dark golden brown with visible caramelized sugar at the edges. That rich, almost toffee-like edge develops just like it does in apple tarte tatin!
How to Make This Cinnamon Twist Recipe
Use these instructions to make perfect cinnamon twists every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat the oven. Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2: Mix cinnamon sugar. Whisk together the sugar and cinnamon in a bowl. Sprinkle a generous layer onto your work surface and add a light dusting of plain granulated sugar on top.
Step 3: Coat pastry. Roll the cold puff pastry scraps in the cinnamon sugar mixture, pressing gently so the sugar adheres. Sprinkle more on top as needed.
Step 4: Roll thin. Roll the dough to about ⅛-inch thick. Work quickly so the pastry stays cold.
Step 5: Cut strips. Using a knife or pizza cutter, cut the dough into ½-inch strips.
Step 6: Twist tightly. Hold each strip at both ends and twist until a tight spiral forms. Place on the prepared baking sheet and press the ends down slightly so they don’t unwind.
Step 7: Chill briefly. Refrigerate the tray for about 30 minutes, or until the dough feels firm and cold.
If you don’t plan to bake right away, keep the twisted strips in the fridge or even the freezer until firm.
Step 8: Bake until golden. Bake 15–20 minutes, until the twists are a deep golden brown and the sugar is fully caramelized.
If baking multiple pans, rotate them halfway through for even browning.
Step 9: Cool completely. Allow to cool fully before storing so the sugar sets and crisps.
A quick drizzle of honey after baking adds shine and a subtle floral note.
Chef Lindsey’s Recipe Tip
If the butter begins to feel soft or greasy while working, stop and chill the dough. Puff pastry rewards patience and punishes warmth.
Recipe FAQs
A homemade cinnamon twist is made from puff pastry, sugar, and cinnamon. In this cinnamon twist recipe, cold laminated dough is rolled in cinnamon sugar, cut into strips, twisted tightly, chilled, and baked until deeply golden and caramelized. There’s no yeast or eggs here—just laminated dough, flour, and butter doing the work.
No. Homemade cinnamon twists like this recipe are baked puff pastry, not fried pasta. Some fast food cinnamon twists are made from fried wheat-based pasta that puffs when cooked, but this cinnamon twist recipe uses laminated pastry and is baked until crisp.
Cinnamon twists spread when the puff pastry is too warm before baking. Chill the twisted strips for at least 30 minutes so the butter stays firm and the pastry puffs upward instead of outward.
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If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Cinnamon Twists
Ingredients
- 1 ½ cup sugar
- 4 teaspoons cinnamon
- 1 ½ cups puff pastry scraps a little less than a sheet
- sugar additional for rolling
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Whisk sugar and cinnamon together in a bowl. Spread some onto your work surface and sprinkle additional granulated sugar over it.
- Roll cold puff pastry scraps in the cinnamon sugar mixture, pressing gently so it adheres.
- Roll dough to about ⅛-inch thick.
- Cut into ½-inch strips using a knife or pizza cutter.
- Twist each strip into a tight spiral and place on a prepared baking sheet. Press ends down slightly.
- Chill about 30 minutes, or until completely cold.
- Bake for 15–20 minutes, until deep golden brown and sugar is caramelized.
- Cool completely before storing.
Video
Notes
- Storage – Store in an airtight container at room temperature for up to 3 days. Refresh briefly in the oven if needed.
- Technique – Keep dough cold at every stage for maximum puff.
- Flavor Tip – Bake until dark golden for best caramelized flavor.
Nutrition
Before You Go
I hope you enjoyed this flaky, caramelized treat. Check out our other delicious dessert recipes next!
I made these with leftover puff pastry scraps and your note about chilling before baking made such a difference. They held their shape beautifully and caramelized perfectly around the edges. I couldn’t stop sneaking one every time I walked past the tray!
These cinnamon sugar twists are dangerously addictive. the caramelized sugar combined with buttery puff pastry is pure magic! I made them with leftover puff pastry scraps from your puff pastry tart, and they were gone within hours (I couldn’t resist sneaking one every time I walked past the kitchen).
This isn’t a recipe. A recipe would include instructions on the puff pastry, not “use puff pastry leftovers”.
You can use either of my homemade puff pastry recipes. I prefer inverse puff pastry but a classic puff pastry combination method also results in delightful homemade puff. You can also use this quick puff pastry recipe in a pinch. ~Lindsey