The easiest, most delicious quick bake - puff pastry cinnamon twists! These are made with store bought puff for a super speedy dessert that can be made in no time. While these are great for the holidays - think emergency treats for unexpected visitors - they're also a perfect simple dessert year round. And while the recipe is very simple, there's no flavour missing here, and that crisp texture from the puff is perfect.
For some more ready-in-minutes desserts, whip up a batch of our classic rice krispie treats or quick and easy drop sugar cookies.
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Ingredients
Ingredient Notes and Substitutions
- Puff pastry: this will have to be thawed according to package directions, so be sure to prepare that in advance.
- Sugar: plain white sugar is best, but coarse cane sugar works too.
- Cinnamon: if cinnamon sugar isn't your thing, try adding other spices like cardamom or nutmeg.
Method
Step 1: Make the cinnamon sugar in a small bowl.
Step 2: Roll out the thawed puff pastry.
Step 3: Top with the cinnamon sugar mixture.
Step 4: Fold into thirds.
Step 5: Use a sharp knife to cut pieces out for the twists.
Step 6: Use your hands to twist the pastry.
Step 7: Place the twists onto a prepared baking sheet.
Step 8: Bake for about 18 minutes, until golden.
Top Tips
Make sure your pastry is chilled: even if it says to thaw at room temperature, chill before rolling out to ensure the best layers when baking.
Don't skip the glaze: ehile these are great without, the glaze makes eating way more fun. Try cream cheese frosting for a dip-able alternative.
Change up the spices: you don't need to use only cinnamon. Add cardamom, or chai spice, or whatever you'd like.
Recipe Notes
To easily make these twists vegan, use vegan puff pastry. Many puff pastry brands are already vegan, you just have to check the ingredients. The twists pictured are all made with vegan puff pastry.
If using fresh or homemade puff pastry, skip step 1 of thawing the pastry.
How to Store
Storage: keep the twists in a sealed container for a day or two at room temperature, but note that they'll soften as they're stored. These are best when fresh.
Freezing: we recommend freezing the unbaked twists. Prepare as instructed, then freeze the twists on a lined tray or baking sheet. Once frozen through, transfer to an airtight container. Bake from frozen, adding a couple minutes onto the baking time.
Bake with Kids
Baking cookies is probably the most common choice to get kids in the kitchen, but puff pastry twists are another great option! Children of all ages can get hands on and:
- Help roll the puff pastry with a rolling pin.
- Measure and mix the cinnamon and sugar.
- Sprinkle the cinnamon and sugar. Kids love to sprinkle!
- Help fold the puff pastry.
- Place the twists on the baking sheet.
FAQ
Do cinnamon twists need to be refrigerated?
We don't recommend storing these for more than a day. If refrigerated, the twists lose their crisp exterior and get a bit soggy.
What is the difference between pastry and puff pastry?
Pastry typically refers to shortcrust, which is made without layering butter. Puff pastry consists of several layers of pastry and fat, which gives it the typical puffy texture during baking.
Is puff pastry the same as phyllo dough?
No, and phyllo can't be substituted here. It doesn't contain nearly as much fat, which means it doesn't puff up during baking, but rather flakes - which is perfect for some baking, but not for this.
If you make these Cinnamon Sugar Twists or any other dessert recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Puff Pastry Cinnamon Twists
Equipment
- Measuring cups and spoons
- Parchment paper
- baking sheet
- Rolling Pin
- Mixing bowl
Instructions
- Thaw puff pastry according to package directions.
- Preheat the oven to 375Fº (190Cº). Line a large baking sheet with parchment paper.
- Take the pastry out of the package and roll it between two sheets of parchment paper to about 0.2 inches (0.5 cm) thickness.
- Mix the sugar and cinnamon in a small mixing bowl and sprinkle in an even layer onto the rolled out pastry.
- Take one third of the pastry and bring it toward the centre to create a fold. Fold the other edge over this to create three layers.
- Cut the pastry into strips from the short end, about 3 cm wide, so that there are about 12 pieces.
- Roll each strip to expose some of the layers and place onto the prepared baking sheet.
- Bake for 17-18 minutes, or until golden and puffed. Serve warm or at room temperature.