Cinnamon Twists

Cinnamon twists.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cinnamon and brown sugar get twisted up in puff pastry and baked to make a simple, yet outrageously good snack or dessert. These Puff Pastry Cinnamon Twists are flaky, crunchy, and perfectly sweet.


  • Rough Puff Pastry, prepared, or (1) 14-ounce package puff pastry (see notes for guidance)
  • 1 large egg
  • 1 teaspoon water
  • 1/2 cup (100 grams) packed brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon cinnamon
  • ¼ teaspoon coarse kosher salt


  1. Prepare rough puff pastry or defrost frozen puff pastry. If you make it, you will only need half a batch. The remaining half can be frozen. Or you can double the filling for this recipe, and make 14 cinnamon twists.
  2. Add the egg and water in a small bowl and whisk together, set aside.
  3. Add brown sugar, granulated sugar, cinnamon and salt to a small bowl and whisk together. Set aside.
  4. Line a 12x18” sheet pan with a piece of parchment.
  5. Roll out the puff pastry on a floured surface (remember, you are only using half of the batch if you've made this rough puff recipe) to about ⅛” thickness, or about a 12” by 15” rectangle.
  6. Brush the top of the pastry with the egg wash, and spread the cinnamon sugar mixture evenly over the top.
  7. Using a pastry wheel or sharp knife, neated up the sides of the pastry by cutting a straight line. Then, cut 1” strips of dough. Pick up one strip of dough and place it on top of another strip of dough so that the cinnamon sugar sides are touching each other. Repeat this process with all pieces of dough until you have 7 “pairs” of dough strips.
  8. Twist each strip of dough until the entire strip is twisted and then place on the baking sheet, spaced evenly apart.
  9. Chill the twists in the freezer for 10 minutes, or in the refrigerator for 30 minutes. This helps the twists keep their shape while they bake.
  10. Meanwhile, preheat the oven to 400 degrees.
  11. Once chilled, remove the twists from the freezer and gently eggwash just the exposed pieces of pastry (not the cinnamon)  and bake in the oven for 15-18 minutes, or until the pastries are lightly golden all over and puffed up.
  12. Remove them from the oven, and let them cool slightly before transferring to a cooling rack.


This recipe was developed using half a recipe of homemade rough puff, which is roughly equivalent of one store-bought box of puff pastry. It was tested with store-bought puff pastry, too. Purchased puff pastry typically either comes in one folded 14 ounce sheet, or it comes in two folded 8 ounce sheets. The measurements listed in this recipe correspond with the use of my homemade rough puff recipe. If you are using store-bought puff pastry, the measurements might not work out exactly and you will have to adjust based on the type of puff pastry you have, but the basic principle of how to make these will still work out!Have an additional question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Use either light or dark brown sugar.