Amazing 8 Crescent Cinnamon Twists in 20 Min

Let’s face it, some days you just need something warm, sweet, and ridiculously fast without spending forever in the kitchen. I’m not always up for rolling out yeast dough, especially when a craving hits at 7 AM on the way out the door! That’s why this recipe for Crescent Cinnamon Twists is pure gold in my rotation.

Seriously, the beauty of these twists is that they take pre-made refrigerated dough and turn it into something that tastes like you spent hours on it. We’re talking flaky on the outside, soft in the middle, and drenched in a sweet vanilla glaze. They are my secret weapon for busy weeknights or surprise weekend breakfasts. Most of these Crescent Cinnamon Twists come together faster than your coffee even brews. You really have to try them to believe how easy they are!

If you want to see the classic, slightly more involved recipe, you can always check out my notes on homemade cinnamon twists, but for speed? These are unbeatable.

Why You Will Crave These Crescent Cinnamon Twists

I know there are a million sweet pastry recipes out there, but these twists hit different, mostly because they’re basically magic. They satisfy that craving without making you feel guilty because they come together so fast. They disappear almost instantly when I make them, so I always double the batch!

Here’s why you need to stop whatever you’re doing and try these simple crescent rolls:

• Speed Is Everything: We’re talking about 10 minutes of prep. Ten! You can seriously whip these up after the kids are already complaining about not having dessert ready. It’s an absolute lifesaver on a chaotic weeknight.
• That Flaky Texture: Because we’re using the refrigerated crescent dough, you get those beautiful, natural layers right out of the can. When they bake, they puff up, creating a truly flaky exterior that crunches just a little bit when you bite into it.
• Perfectly Balanced Sweetness: The cinnamon sugar mix sinks right into the buttered dough, and then we top it with a thin glaze right when it comes out of the oven. It’s sweet, yes, but the cinnamon keeps it grounded. If you want to peek at another quick cinnamon bite, my recipe for cinnamon sugar crescent roll pizza is great too!
• Minimal Cleanup: Honestly, the mess is contained mostly to one cutting board and one tiny mixing bowl for the glaze. You can clean up the entire baking station before the twists are even out of the oven.

Essential Ingredients for Perfect Crescent Cinnamon Twists

Look, I’m not going to lie to you. The very best part of this recipe is that most of what you need is already hanging out in your fridge. If you keep crescent rolls on hand for emergencies—like I do—you’re basically halfway done already! This list is short and sweet, but the little details about how you prep things really matter, especially with the butter.

Don’t get fancy here. Stick to the list, and your Crescent Cinnamon Twists will come out perfectly flaky every time. They really don’t need much help to shine.

For the Crescent Cinnamon Twists

These are the core building blocks that give us that classic sweet pastry flavor. Pay special attention to the butter!

• One (8 ounce) can of refrigerated crescent roll dough. Make sure it’s the kind that comes in a tube, not the layered sheets, unless you want to do extra work!
• A quarter cup of granulated sugar. This is for the crunch and the sweet base flavor.
• One tablespoon of ground cinnamon. Use good stuff here; it makes a difference in the smell alone!
• Two tablespoons of unsalted butter, melted. I mean it—melted! If the butter isn’t fully melted, it won’t spread evenly, and you’ll end up with dry spots where the sugar won’t stick.

For the Simple Glaze

The glaze is totally optional, but honestly, why would you skip it? It takes 30 seconds and makes these truly feel like a special treat. If you’re in a massive rush, you can totally skip this whisks-and-whisking part and just use some store-bought vanilla icing you have hanging around.

• Half a cup of powdered sugar. Make sure it’s sifted if you notice any lumps already, though we’ll be mixing it pretty well.
• One tablespoon of milk. Whole milk works best for richness, but whatever you have in the fridge is fine!

We’ll be whipping these two glaze ingredients together in just a minute. If you need some tips on making a really flawless icing, I have a whole breakdown on royal icing here, though this glaze version is much looser.

Step-by-Step Instructions for Making Crescent Cinnamon Twists

Okay, this is the fun part! Even though this recipe moves fast, you have to pay attention to the details, especially when we start twisting. If you’re ready, grab your baking sheet, because within 25 minutes, you’ll be eating these gems. Remember, time management is key when we’re working with refrigerated dough!

Preparation and Cinnamon Sugar Mix

First things first, let’s get that oven warm and ready for action. You want to preheat your oven to 375 degrees Fahrenheit. Trust me, if the oven isn’t hot enough when these go in, the crescent dough is just going to steam instead of flake beautifully. While that’s heating up, line a baking sheet with parchment paper. This simple step is non-negotiable for easy cleanup, especially when the melted butter and sugar start bubbling.

Next, take a small bowl and dump in that quarter cup of granulated sugar and the tablespoon of cinnamon. Give that a quick whisk until it looks totally uniform—nice and speckled. That’s your flavor bomb, ready to go!

Assembling and Twisting the Crescent Cinnamon Twists

Now for the dough! Unroll your crescent roll dough onto a clean surface. The biggest tip here is to leave it whole—don’t separate those little factory perforations into triangles yet! We want one big rectangle of dough to work with.

Take those wonderful two tablespoons of melted butter and use a pastry brush or the back of a spoon to coat the entire surface of that dough blanket. Don’t leave any bare spots! Once it’s fully buttered, grab that cinnamon-sugar mix and sprinkle it evenly over the top. Get that cinnamon right to the edges if you can.

Now, take a knife and cut that big, sugared sheet lengthwise into 8 equal strips. Don’t worry if the cuts aren’t perfect; these are meant to be rustic! Here comes the technique: Take one strip and gently twist it about 4 to 5 times. My little secret for the best texture is to keep the twists relatively loose. If you twist them too tightly, you compress all those lovely air pockets the crescent dough built in, and they turn out dense instead of flaky. Place your newly twisted strip onto your prepared baking sheet.

Keep going until all 8 strips are twisted and spaced out nicely on the sheet. My favorite warm butter cookie in the world is probably what these turn into when they bake!

Baking and Glazing the Crescent Cinnamon Twists

Into the oven they go! Bake these beauties for right around 10 to 12 minutes. You are looking for them to be a gorgeous golden brown color on top. Watch them closely after 10 minutes, because that sugar can burn fast!

Once they come out, you need to let them cool just slightly—maybe 5 minutes while you make the glaze. In that same little bowl you used for the sugar, just whisk together the powdered sugar and the tablespoon of milk until it’s smooth and drizzly. If it seems too thick to pour nicely, add just a teaspoon more milk until you hit that perfect, flowing consistency. You want something that looks creamy but still runs off the spoon eventually.

Take a fork and drizzle that sweet glaze right over the warm Crescent Cinnamon Twists. That slight warmth makes the glaze set up just perfectly. You can also find some great tips on different glaze styles if you check out my article on homemade butter cookies, which sometimes uses a similar glaze base!

Expert Tips for the Best Crescent Cinnamon Twists

Even with a recipe this simple, sometimes a little extra nudge is all it takes to turn ‘good’ into ‘absolutely life-changing.’ Since we’re starting with pre-made dough, we have to be extra careful with how we layer on the flavor and manage the texture. I’ve tested a few things after my first few batches, and these are the small tweaks that made all the difference for me!

Honestly, the butter temperature and the way you handle the sugar are crucial here. If you’re looking to really step up your game and wow whoever you’re serving, try these tips out. They’re all about maximizing that flaky texture and getting the deepest spice flavor possible in just 20 minutes of work.

For those of you who might be looking for a slight flavor detour, make sure you check out how I tweak things when I make my peanut butter cookies—sometimes a little pinch of something unexpected is just what a sweet treat needs!

Don’t Skimp on the Butter Temperature

I mentioned melted butter earlier, and I mean it. But you need to make sure that butter isn’t scorching hot when you brush it on that delicate crescent dough! If the butter is too hot, it will instantly melt through the dough and start cooking it before it even hits the oven. That means all those beautiful layers collapse, and you end up with a greasy, flat disc instead of a twist.

Let your melted butter sit for just two minutes after you take it off the heat. It should still be liquid and warm enough to spread easily, but cool enough that it doesn’t immediately start dissolving the dough strands. This ensures the sugar mixture sits nicely on top of the butter layer, ready to caramelize rather than just getting soaked right into the structure.

Boost the Spice with Nutmeg or Cardamom

If you really want these Crescent Cinnamon Twists to smell incredible while they are baking, try listening to one of my favorite little secrets: add a tiny pinch of nutmeg to your cinnamon-sugar mix. Seriously, just a pinch—maybe a quarter teaspoon for the whole batch.

Nutmeg pairs magically with cinnamon, kind of like how vanilla brightens up chocolate. It adds a warm, almost woody background note that makes people stop and wonder, “What *is* that amazing smell?” If you feel like being bold, a whisper of ground cardamom works beautifully too, especially if you plan on skipping the glaze altogether and just dusting them with powdered sugar.

The Gentle Twist Technique

When you’re twisting those 8 strips, remember you are aiming for fluffiness, not structural integrity! You don’t need to worry about them staying perfectly straight in the oven—they’ll expand and settle where they want to be.

Handle the dough gently. If you pull too hard or twist too aggressively, you’re essentially squeezing all the air right out of the layers you paid for when buying the pre-made dough. A slow, easy rotation—about four to five full turns per strip—is all you need. This keeps the center open and airy, meaning you get that satisfying slight crunch on the outside followed by the soft, chewy inside when you bite down.

Variations on Classic Crescent Cinnamon Twists

Part of the fun of finding a super simple recipe like this is knowing you can tweak it endlessly without ruining the basic concept. I mean, we’re starting with crescent rolls here—how much can you really mess it up? The base is so reliable that I love experimenting with toppings and spices depending on what I have in the pantry or what mood I’m in.

These little Crescent Cinnamon Twists are perfect canvases for fun flavor swaps. If you ever try my recipe for lemon raspberry crumb bars, you know I love adding bright citrus notes to rich, buttery things. We can absolutely do that here!

If you’re looking for something new next time you make a batch, try thinking outside the typical spice cabinet. Here are a few simple ways to change things up.

Citrus Zest in the Sugar Mix

This is my favorite modification, especially if you’re serving these for brunch! Right before you mix your granulated sugar and cinnamon, add the zest of one whole orange or one small lemon. You don’t need much juice, just that bright colored peel. When that zest hits the hot butter, the smell alone is incredible.

When you bake them, the citrus oil infuses into the butter, making the cinnamon flavor feel lighter and brighter—it’s perfect for spring or summer mornings. If you use lemon zest, I highly recommend swapping the plain milk in the glaze for fresh lemon juice instead. Wow. Instant upgrade!

Swap the Glaze for Maple or Honey

While the powdered sugar glaze is classic, sometimes you want something that feels a little more autumnal or rustic. If you want to replace the glaze entirely, you have two amazing options that are just as fast.

First, just melt an extra tablespoon of butter, but this time swirl in two tablespoons of good quality maple syrup. Drizzle that over the warm twists. It gives them a slightly chewy, deep sweetness. Alternatively, you can use honey stirred into the butter, but maple syrup usually offers a slightly smoother finish.

Add Toasted Nuts for Crunch

If you’re missing that textural element that maybe a big cinnamon roll swirl usually brings, try adding nuts! You only need about two tablespoons of finely chopped pecans or walnuts.

The key here is to toast them very lightly in a dry skillet first—just until you can smell them—and then mix them right in with the cinnamon sugar before sprinkling it over the dough. The nuts stick nicely because of the melted butter underneath, and they add a wonderful, earthy crunch that makes these Crescent Cinnamon Twists feel way more gourmet.

Storing and Reheating Your Crescent Cinnamon Twists

Okay, so maybe you didn’t eat all eight of these glorious, flaky treats in one sitting. Good for you—or maybe not, because they smell so good! But seriously, if you do manage to have leftovers of your Crescent Cinnamon Twists, you want to store them correctly so they don’t turn into sad, chewy little bricks by morning. That’s the eternal struggle with baked goods made with crescent dough, right?

The biggest enemy here is air. Air is what dries out the pastry and makes that beautiful flaky texture go stiff. We need to seal them up tight, but we also need to think about that glaze. If you don’t have any more of my apple crumble on hand, these are the next best thing for a cozy snack!

Here are my hard-and-fast rules for keeping these twists tasting fresh until you can get to the rest of them.

How to Store Leftover Twists

The method you use depends on when you plan to eat them next. If you think you’ll finish them up the next day, room temperature storage is totally fine. If you’re saving them for a couple of days, the fridge is your friend, but you have to use the right container.

For keeping them fresh for up to two days, pop your slightly cooled twists into an airtight container. Make sure they are completely cool first! If you seal them while they are warm, that trapped steam turns the bottom of the pastry soggy almost instantly, and nobody wants a soggy twist—that’s worse than dry!

If you are storing them for longer than two days, or if your kitchen is super humid, you might even consider freezing them. You’ll want to flash-freeze them first on a baking sheet until they are solid, then transfer them to a freezer-safe zip bag. That separation step keeps them from sticking together in one giant cinnamon clump. They freeze really well, too!

Reheating to Bring Back the Flake

Reheating is critical. You can’t just bite into a cold cinnamon twist and expect the same magic, especially if it’s been chilling in the fridge. We need gentle heat that warms the butter and redistributes just a little airiness without burning that sugar coating.

My absolute favorite method is the oven. It takes a tiny bit longer, maybe 5 minutes total, but it brings back the crispness. Preheat your oven—or toaster oven if you’re only heating one or two—to about 300 degrees Fahrenheit. Lay the pastries right on a small baking sheet and let them warm up until they are just hot to the touch. This crisps up the outside beautifully.

If you are in a caffeine-fueled panic and need one *right now*, the microwave works in a pinch, but you have to be careful. Microwave them for just 10 to 15 seconds on medium power. Overdo it, and you turn them into tough little rubber bands, thanks to that crescent dough!

Troubleshooting the Glaze Issue

If you glazed your Crescent Cinnamon Twists right away (which you should have!), you might run into an issue if you store them: the glaze can get sticky, sugary, or sometimes even dissolve into the pastry if the twists weren’t totally cool.

If the glaze is too soft after storage, sometimes just popping the container back in the fridge for 15 minutes helps it firm up enough to handle. If you froze them, don’t reheat them with the glaze on; it will melt everywhere! Let them cool completely after reheating in the oven, and then whip up a tiny fresh batch of that milk and powdered sugar glaze. It takes literally one extra minute and makes the whole experience feel brand new. Seriously, a tiny fresh drizzle makes them taste like they just came out of the oven this morning. If you want to see another item that benefits from a fresh glaze reheat, take a look at my guide on easy homemade apple crumble!

Serving Suggestions for These Sweet Pastries

Part of the joy of baking something so quickly satisfying is figuring out the absolute perfect way to enjoy it! These Crescent Cinnamon Twists are incredibly versatile. They’re sweet and buttery enough to feel indulgent, but they come together so fast that they fit perfectly into any meal of the day. Seriously, don’t wait for dessert if you don’t have to!

When I make a batch, I usually have to decide if they are going to be the star of a lazy weekend brunch or just a fast afternoon pick-me-up. The pairings really change based on the timing, but the flavor profile—that warm cinnamon and rich butter—really loves anything creamy or slightly tart.

If you’re looking for beverage pairings, I actually have a fun citrus drink recipe that cuts through the sweetness perfectly, so make sure you check out my notes on the classic orange Julius recipe later on!

Pairing with Morning Beverages

For breakfast or brunch, these Crescent Cinnamon Twists are practically begging for a hot drink. A strong cup of black coffee is my go-to. The slight bitterness of the coffee cuts right through the sweetness of the glaze and the richness of the butter in the pastry layers. It balances everything out so well.

If you’re serving these to kids, or if you’re a tea person, whole milk or even vanilla almond milk is fantastic. The creaminess soaks up any excess glaze that might pool on the plate, and the cool temperature feels great against the warm pastry. Don’t dunk them, though! You don’t want to ruin that lovely crisp exterior we worked hard for.

The Perfect Dessert Partner

When I serve these as dessert—usually after a big, savory meal—they need something cool to go with them. A scoop of vanilla bean ice cream is the obvious, but brilliant, choice. The contrast between the warm, gooey twist and the melting cold ice cream is just heavenly.

If you want something a little lighter than ice cream, a small dollop of fresh, lightly sweetened whipped cream on the side is wonderful. You only need a tiny bit—just enough to add a cloud-like texture to each bite. It keeps the focus on the cinnamon sugar without adding another heavy layer of sweetness.

Brunch Platter Ideas

When I serve these as part of a bigger brunch spread, I try to balance out the sugar with some fresh fruit. This makes the whole plate feel less heavy. Berries are amazing here—raspberries, blueberries, or sliced strawberries scattered around the platter look beautiful and taste bright against the warm pastry.

If you’re making a big spread, also add a savory element to contrast the sweet pastries. Think mini quiches, a plate of prosciutto, or even some salty feta cheese if you’re going Mediterranean-style. The sweet and salty contrast makes every bite more interesting!

Frequently Asked Questions About Crescent Cinnamon Twists

I get so many messages from folks who whip these up but have little questions about substitutions or how to tweak the final product. It’s totally normal! These Crescent Cinnamon Twists are so simple that sometimes you need just a little guidance on playing around with the ingredients. I’ve gathered the most common ones right here for you.

It’s good to know that if you’re used to making things like easy crepes or pancakes recipes, the texture approach is totally different, but the speed is comparable. Let’s dig into these questions!

Can I use puff pastry instead of crescent roll dough for Crescent Cinnamon Twists?

Yes, you absolutely can, but you need to know that the final texture will be noticeably different! Crescent dough is engineered to be tender and slightly bread-like along the edges while still being flaky because of its sheeting layers. Puff pastry, on the other hand, has way more butter content and layers, so it will come out much puffier, lighter, and incredibly shatteringly crisp.

If you use puff pastry, you might need to slightly reduce your initial baking time because it tends to cook faster. Personally, I prefer the slight chewiness of the crescent roll version, especially when coated in that sweet glaze.

How do I make the glaze for the Crescent Cinnamon Twists thicker or thinner?

This is the easiest fix in the world! The glaze is based on a ratio, and you can shift that ratio instantly. If you find your glaze looks too runny—meaning it just disappeared into the pastry instead of sitting nicely on top—you need more structure. Just whisk in another tablespoon or two of powdered sugar until it starts looking slightly creamy and holds its shape for a second before flowing.

Now, if you accidentally added too much powdered sugar and your glaze looks more like frosting than a nice drizzle, don’t panic! Just add milk one half-teaspoon at a time, whisking well after each addition, until it loosens up again. You want it pourable, not drippy, you know?

Are these Crescent Cinnamon Twists suitable for breakfast?

Are they suitable? Honey, they were born for breakfast! They are essentially fancy, quick cinnamon rolls made in half the time. Because they are made with crescent dough, an ingredient often found next to breakfast sausages, they fit right in.

If you’re worried about the sugar load for a morning treat, just pair them strategically! Throw a bowl of fresh blueberries or sliced peaches next to them on the plate. The fresh fruit adds necessary moisture and fiber, making the whole affair feel much more balanced for kicking off the day.

Nutritional Overview of Homemade Crescent Cinnamon Twists

Now, I’m putting my fun-loving baker hat down for just a second to talk real talk about what’s in these delicious Crescent Cinnamon Twists. We all know that these sweet pastries involve butter, sugar, and crescent dough, so they definitely fall squarely into the ‘treat’ category. I always encourage everyone to enjoy things like this in moderation—they are meant to be savored!

The figures below are just estimates based on the ingredients I listed, especially using the standard supermarket crescent roll dough. If you use a low-fat dough or skip the glaze, those numbers will definitely change. But for regular indulgence, this is what you are working with for one serving (which happens to be one beautiful twist!).

If you’re curious how these stack up against natural sugars, I wrote a bit about the surprising sugar content of fruits lately—it’s always good to know where your nutrition is coming from!

• Serving Size: 1 twist
• Calories: 180
• Sugar: 18g
• Sodium: 150mg
• Total Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg

So, there you have it. They are delicious, they are fast, and they pack a decent little punch of sweetness, which is exactly what you want from a perfect warm pastry. Enjoy them guilt-free, knowing you made them yourself in under 30 minutes!

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