Flaky puff pastry spirals coated in cinnamon sugar and topped with vanilla glaze – easier than you think and ready in under 30 minutes!
ata-ezoic="1">ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });Preparation Time
20 minutes
Time to Cook
15 minutes
Overall Time
35 minutes
Difficulty Level: Great for Beginners
Cuisine Style: Western
Serving Size: 12 Portions (12 cinnamon twists)
by mina
Ingredients List
1 package (17.3 oz) frozen puff pastry sheets, thawed
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
2 teaspoons ground cinnamon
Pinch of salt
1 cup powdered sugar
2–3 tablespoons whole milk
1/2 teaspoon vanilla extract
How to Make It
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Remove the thawed puff pastry from the refrigerator, ensuring it is cold but pliable. Unfold the sheet on a lightly floured surface, and gently roll it with a rolling pin to even out creases and create a uniform rectangle.
Using a sharp knife or pizza cutter, slice the pastry into strips approximately 1 inch wide. Aim for 12 consistent strips.
Hold both ends of each strip and twist 4-5 times, keeping the cinnamon sugar facing inward. Slight imperfections in the twists are acceptable and help maintain their shape during baking.
Place the twisted strips on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with any remaining melted butter and sprinkle them with leftover cinnamon sugar.
Bake in the preheated oven for 12-15 minutes until golden brown and puffed. The twists are done when they sound hollow when gently tapped with a fork.
Extra Tips
- Ensure the puff pastry remains cold but pliable to prevent cracking or becoming unmanageable.
- A lightly floured surface helps prevent the pastry from sticking while rolling and cutting.
- Twisting adds texture and visual appeal, while keeping the cinnamon sugar inside ensures a balanced flavor.