These puff pastry cinnamon twists are my go-to when I want something cozy but don't feel like baking baking. Flaky layers, buttery edges, warm cinnamon sugar, and zero stress. You know what? They feel fancy, but they're almost laughably easy.
I make these for lazy weekend brunch, afternoon coffee breaks, or when my boys suddenly want "something sweet" right now. They pair perfectly with coffee, hot chocolate, or even alongside a savory egg dish. If you like quick pastry recipes, you'll probably also love my easy air fryer desserts or simple breakfast pastries.
If you love easy recipe make with puff pastry make sure to try this Easy Homemade Puff Pastry Pop Tarts.
Quick Answer: Puff Pastry Cinnamon Twists
- Time: About 20 minutes start to finish
- Texture: Crisp edges, soft flaky layers inside
- Flavor: Warm cinnamon, buttery, lightly caramelized
- Best for: Beginners, last-minute desserts, brunch boards
- Method: Store-bought puff pastry, twisted and baked
- Bottom line: These are flaky cinnamon sugar twists made with puff pastry, baked until golden and ready fast
Jump to:
The ingredients
Puff pastry sheet: Thawed but still cold. If it's too soft, twisting gets messy.
Unsalted butter: Melted. This helps the cinnamon sugar stick and brown evenly.
Brown sugar: Adds warmth and a slight caramel flavor.
Ground cinnamon: The star. Use fresh if you can, it really shows here.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Puff Pastry Cinnamon Twists
Preheat your oven and line a baking sheet with parchment. This prevents sticking and burnt sugar.
Unfold the puff pastry on a lightly floured surface. Keep it cool.
Brush melted butter over the entire surface.
Mix cinnamon and brown sugar in a small bowl, then sprinkle evenly over the pastry. Press gently so it sticks.
Cut the pastry into even strips. About 1 inch wide works best.
Twist each strip 2 to 4 times, then place on the baking sheet with space between.
Brush the tops lightly with more butter and add any leftover cinnamon sugar.
Bake until puffed, golden, and smelling amazing. Cool slightly before serving.
Sophie Tips
- I tested cutting these thinner and thicker. Thin twists bake faster but dry out. One inch is the sweet spot.
- If your kitchen is warm and the pastry gets floppy, pop it in the fridge for 5 minutes before twisting.
- When they're done, the edges should feel crisp but the center layers still look airy.
- The smell matters. When the cinnamon smells toasted, not raw, they're ready.
Troubleshooting & Common Mistakes
- Sugar leaking everywhere? Too much butter pooling. Brush lightly, don't soak.
- Twists untwisting while baking? Twist tighter than you think. Puff pastry relaxes in the oven.
- Soggy bottoms? Always use parchment and bake on the middle rack.
- Too dark on the edges? Check early. Every oven browns puff pastry differently.
Variations
- Add a light vanilla glaze once cooled
- Sprinkle chopped pecans or walnuts before baking
- Swap brown sugar for white sugar for a lighter crunch
- Add a pinch of nutmeg for extra warmth
Serving Ideas
- With coffee or cappuccino
- On a brunch board with fruit and yogurt
- As a quick dessert with vanilla ice cream
- For holiday mornings when you want low effort but cozy vibes
Storage Tips
Reheat in the oven for a few minutes to re-crisp
Best eaten the same day for max flakiness
Store leftovers loosely covered at room temperature for 1 day
FAQ
You can assemble them a few hours ahead and keep them chilled, unbaked. Bake right before serving for best texture.
They were likely cut too thin or baked too long. Puff pastry needs a little softness in the center to stay tender.
They're best fresh, but you can freeze unbaked twisted strips. Bake from frozen, adding a few extra minutes.
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Puff Pastry Cinnamon Twists
Equipment
- Baking sheet
- Parchment paper
- Pastry brush or spoon
- Sharp knife or pizza cutter
- Small bowl
Ingredients
- 1 sheet puff pastry thawed
- 2 tablespoons unsalted butter melted
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Heat oven to 400°F and line a baking sheet with parchment.
- Place puff pastry on a lightly floured surface and smooth out folds.
- Brush evenly with melted butter.
- Stir cinnamon and brown sugar together, then spread over pastry, pressing lightly.
- Slice into 1-inch strips using a sharp knife or pizza cutter.
- Twist each strip firmly and place on the baking sheet.
- Lightly brush tops with remaining butter and sprinkle extra cinnamon sugar if needed.
- Bake until puffed, golden, and crisp around the edges. Let cool slightly before serving.
Notes
- Keep puff pastry cold for clean twists and better lift.
- Twist tighter than expected. The pastry loosens as it bakes.
- Bake on the middle rack for even browning.
- Best texture is crisp edges with soft flaky centers.
Sophie Viau says
These puff pastry cinnamon twists are flaky, buttery, and ready in about 20 minutes. Made with store-bought puff pastry and simple cinnamon sugar, they’re perfect for brunch, snacks, or an easy dessert when you want something cozy without the work.