Cinnamon Twists are my go to move when I want something sweet and cozy but I do not want a big complicated baking project. You know those days when you are craving a warm cinnamon smell in the house, but you also have laundry waiting and a million tabs open in your brain. This is that recipe. It feels special, looks like you tried really hard, and still comes together without a ton of fuss. Plus, these are fun to make with kids or a friend because twisting the dough is oddly satisfying. Let us bake something that makes the kitchen smell like pure comfort.
Why You’ll Love This Recipe!
I have made these Cinnamon Twists for last minute guests, cozy weekends, and even a random Tuesday night when I wanted a sweet snack while watching a show. They hit that sweet spot between bakery style and totally doable at home. And honestly, they are a little dramatic in the best way because they look fancy without requiring fancy skills.
Here is what makes them a keeper:
They bake fast, especially if you use store bought dough. They smell amazing, like cinnamon sugar holidays. They are easy to share, because everyone can grab one without slicing anything. And if you are the person who likes options, you can glaze them, dip them, or keep them simple.
If you love the whole cinnamon roll vibe but want something less heavy, Cinnamon Twists are it. And if you are in a cinnamon mood in general, you might also like these sweet bar style treats. I have been obsessed with cinnamon roll bliss bars when I want that same warm flavor in a different form.
Ingredients Needed
Let us keep this simple and realistic. You can make Cinnamon Twists with homemade dough if you want a full baking day, but most of the time I grab refrigerated pizza dough or crescent dough and call it a win. The cinnamon sugar does the heavy lifting anyway.
Your simple shopping list
- 1 tube refrigerated pizza dough or crescent dough sheet (or homemade dough if you prefer)
- 3 tablespoons melted butter
- 1 third cup granulated sugar
- 1 tablespoon ground cinnamon
- Pinch of salt (tiny, but it makes the flavor pop)
- Optional glaze: 1 cup powdered sugar plus 2 to 3 tablespoons milk and a splash of vanilla
A quick note on cinnamon: if yours has been sitting in the pantry since forever, this is the time to replace it. Fresh cinnamon makes Cinnamon Twists taste way more bold and cozy, and it is such an easy upgrade.
How to Make Cinnamon Twists
Ok, this is the part where you feel like a baking wizard, even though it is mostly just butter and twisting. I make these when I want that cinnamon bakery feeling without spending all afternoon in the kitchen.
Step 1: Preheat your oven to 375 F. Line a baking sheet with parchment paper if you have it. It helps with cleanup and keeps the bottoms from getting too dark.
Step 2: Mix your cinnamon sugar. In a small bowl, stir together the sugar, cinnamon, and that pinch of salt. Set it near your work area so you are not fumbling with it later.
Step 3: Roll out the dough. If you are using pizza dough, lightly flour your counter and roll it into a rectangle, roughly 10 by 14 inches. If you are using a dough sheet, just unroll it and gently press the seams if it has any.
Step 4: Butter it up. Brush melted butter over the whole surface. Be generous, because butter is basically the glue that holds the cinnamon sugar happiness in place.
Step 5: Sprinkle evenly. Add your cinnamon sugar mix all over the buttered dough. I like to press it in gently with my hand so it sticks.
Step 6: Fold and slice. Fold the dough in half like you are closing a book. Now slice into strips, about 1 inch wide. If you want more dainty twists, go thinner. If you want big bakery style ones, keep them thicker.
Step 7: Twist. Take each strip, hold both ends, and twist a few times, then place it on the baking sheet. Do not stress about perfection. The messy ones still taste amazing, and they look more homemade in a good way.
Step 8: Bake. Bake for 10 to 14 minutes, depending on your dough and oven, until they are puffed and lightly golden. If you see dark edges too soon, your oven might run hot, so pull them a minute earlier next time.
Step 9: Optional glaze. Let them cool for about 5 minutes, then drizzle glaze on top. If you glaze them too early, it melts right off. If you glaze them too late, it sits on top like frosting, which is not a bad thing either.
If you are the kind of person who loves a soft cinnamon dessert that you can scoop and serve, bookmark this for later too: cinnamon roll poke cake. It has that same warm spice comfort and is a total crowd pleaser.
Tips from Leigh Anne
I have made these enough times to know where things can go sideways, so here are my real life tips. Nothing fancy, just the stuff that actually helps.
Do not overbake. This is the number one trick to keeping Cinnamon Twists soft inside. Pull them when they are lightly golden, not deeply brown.
Use parchment paper if you can. Cinnamon sugar can leak out and caramelize on the pan, which is delicious but also a pain to scrub.
Want extra gooey? Add a second quick brush of butter right when they come out of the oven, then sprinkle a tiny bit more cinnamon sugar. It melts in and tastes like the center of a cinnamon roll.
Glaze consistency matters. If you want that thin bakery drizzle, keep the glaze looser. If you want a thick white ribbon, use less milk.
Make ahead tip: You can twist them, place them on the baking sheet, and refrigerate for up to a few hours. Bake right before serving. They are best warm, no question.
And if you are wondering if you can make Cinnamon Twists for a party table, yes. They disappear fast. I once put out a plate and went to refresh drinks, and when I came back I had three left. Three.
Reader Interactions
This is the part I actually love, because people always have little tweaks and stories. If you make Cinnamon Twists, I want to hear how you did them. Did you glaze them or keep them plain? Did you do extra cinnamon sugar like I do when I am feeling snacky?
“I made these for my kids after school and they thought I picked them up from a bakery. The twisting step was fun, and we used a simple vanilla glaze. Making them again this weekend!”
If you are leaving a comment on a blog like mine, the most helpful things to share are what dough you used and how long you baked them. Ovens and dough brands can vary, so those details help other readers get the same good results.
Common Questions
Q: What dough works best for Cinnamon Twists?
A: Refrigerated pizza dough gives a nice chewy bite. Crescent dough is softer and more tender. Both are great, just different vibes.
Q: Can I make them without glaze?
A: Totally. They are delicious with just cinnamon sugar. If you want a little extra sweetness without glaze, dust them with powdered sugar after they cool a bit.
Q: How do I keep the cinnamon sugar from falling off?
A: Brush butter evenly and press the cinnamon sugar in gently before folding. Also, do not skimp on the butter. It helps everything stick.
Q: Can I reheat leftovers?
A: Yes. Pop them in the microwave for 10 to 15 seconds, or in a 300 F oven for about 5 minutes. The oven keeps them a bit crisp on the outside.
Q: Can I freeze Cinnamon Twists?
A: You can. Freeze baked twists in a sealed container. Reheat from frozen in a 325 F oven until warmed through. I would glaze after reheating, not before freezing.
A Sweet Little Send Off for Your Next Baking Day
If you have been craving something cozy and fun, Cinnamon Twists are such a good place to start. You get that warm cinnamon sugar comfort, a cute twisty shape, and a recipe that does not ask for perfection. If you want to compare methods or grab more cinnamon inspiration, check out Easy Cinnamon Twists | Leigh Anne Wilkes, or the fun dough approach from Cinnamon Twists – Artisan Bread in Five Minutes a Day, and for a super rich version take a peek at Cinnamon Twists – Soft, Chewy, Buttery, Rich & Delicious!. Now go preheat that oven, because your kitchen deserves to smell amazing today.
Cinnamon Twists
Ingredients
Dough
- 1 tube refrigerated pizza dough or crescent dough sheet Homemade dough can be used if preferred.
Sugar Mixture
- 3 tablespoons melted butter Generously brush over dough.
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon Use fresh cinnamon for better flavor.
- 1 pinch salt Enhances flavor.
Optional Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk Adjust for desired consistency.
- 1 splash vanilla
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix the sugar, cinnamon, and salt in a small bowl and set aside.
Dough Preparation
- Roll out the dough to a rectangle approximately 10 by 14 inches if using pizza dough, or simply unroll dough sheet.
- Brush the surface with melted butter.
- Sprinkle the cinnamon sugar mixture evenly on the buttered dough.
Twisting the Dough
- Fold the dough in half and slice into strips about 1 inch wide.
- Twist each strip a few times and place on the prepared baking sheet.
Baking
- Bake for 10 to 14 minutes until puffed and lightly golden.
- If the edges darken too quickly, reduce baking time next time.
Glazing
- Let cool for about 5 minutes before drizzling glaze on top, if using.