Cinnamon Twists

Cinnamon Twists | Dawn's Recipes

Growing up, there were many occasions where my dad would surprise me by bringing a cinnamon twist or two home from the bakery. Maybe it’s a nostalgia thing, but they’re still one of my first choices when looking in the bakery case. They’re a simple little pastry that is easy to make and goes together very quickly. They’re great as a light dessert or snack with coffee or tea or as that little something extra served at breakfast or brunch.

The recipe calls for a single sheet of puff pastry. Because puff pastry is sold two sheets to a box, there’s little effort involved if you want to double this recipe. Make sure you have enough guests to eat them all, however, because they will get stale rather quickly.

Cinnamon Twists

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 twists

Cinnamon Twists


  • 1 sheet (1/2 package) Pepperidge Farm frozen puff pastry
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon white sugar
  • Flour, for dusting


  1. Thaw the pastry on the counter for about 45 minutes, or, if you're wise enough to plan ahead (I almost never am), thaw overnight in your refrigerator.
  2. Preheat oven to 400ºF.
  3. Unroll the pastry onto a lightly flowered cutting board.
  4. Brush the melted butter on one side of the pastry sheet.
  5. Sprinkle with brown sugar and gently pat down.
  6. Sprinkle with cinnamon and white sugar.
  7. Cut into 12 strips of equal width. They should be just over 3/4 inch wide (0.77 inch, if you want to be exact).
  8. Carefully pick up each strip and give a double twist, then lay the twisted pastry on a parchment lined baking sheet.
  9. Continue twisting each pastry and placing on baking sheet about 2 inches apart. You should need 2 baking sheets to fit them all, or you can bake them in batches if you prefer.
  10. Bake for 14 to 17 minutes, or until golden brown.
  11. Immediately transfer pastries to cooling rack.
  12. Cooled pastries can be stored in an air tight container for 2 or 3 days, though they're best eaten the day they are made.


Cinnamon Twists — 1 Comment

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