Cinnamon Sugar Puff Twists

I still remember the first time I made these cinnamon sugar puff pastry twists—it was a lazy Sunday afternoon, and I'd bought a sheet of all-butter puff pastry on a whim at the market. My kitchen filled with the most incredible smell of cinnamon and butter as they baked, and suddenly what I thought would be a simple snack became this moment of pure joy. Now, whenever I need to impress someone with minimal effort, or when I just want to feel that same comfort, I reach for puff pastry and make a batch of these.

I made these for a small coffee gathering with friends last spring, and what struck me most was how they disappeared within minutes. One friend asked for the recipe, then another, and soon everyone was requesting them for their own gatherings. That's when I realized these little twists had become something special—they're humble enough to feel unpretentious, but elegant enough to impress.

Ingredients

• All-butter puff pastry (1 sheet, about 250 g): This is the star of the show, so don't skimp here. Use quality all-butter pastry if you can find it—the flavor difference is noticeable, and those beautiful golden layers are worth it. Thaw it properly at room temperature so it's pliable but still cold enough to handle.
• Granulated sugar (3 tbsp): This creates that sweet, slightly caramelized exterior that catches the light when they come out of the oven. Don't be tempted to reduce it; the sugar is what makes these special.
• Ground cinnamon (1 ½ tsp): Measure generously here—cinnamon is what makes your kitchen smell like home. If your cinnamon has been sitting in the cabinet for a year, replace it; fresh cinnamon makes a real difference in flavor.
• Unsalted butter, melted (2 tbsp): This acts as the glue that holds everything together. Melt it gently so it stays smooth, and brush it on while it's still warm so the pastry absorbs it evenly.
• Beaten egg (1 egg, optional): This gives an extra glossy, professional finish that catches light beautifully. If you skip it, your twists will still be delicious, but that shine is worth the small effort.

Instructions

Prepare your workspace:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This simple step means your pastries won't stick and cleanup is effortless.

Mix the cinnamon sugar:

In a small bowl, combine the granulated sugar and ground cinnamon, breaking up any clumps with your fingers. The mixture should smell warm and inviting—that's how you know it's ready.

Butter the pastry:

Unroll your puff pastry onto a lightly floured surface. Brush the entire surface with melted butter, working in gentle strokes from the center outward. Take your time here; even coverage means even flavor in every bite.

Add the cinnamon-sugar coating:

Sprinkle the cinnamon-sugar mixture evenly over the buttered pastry, then gently press it in with your hands or a rolling pin. The sugar should feel slightly embedded, not just sitting on top.

Fold and seal:

Fold the pastry sheet in half lengthwise with the sugar side facing in. Lightly roll over it with your rolling pin to seal the layers together. This creates the beautiful spiral effect when you twist.

Cut into strips:

Using a sharp knife or pizza cutter, slice the folded pastry into 12 equal strips. If your knife is dull, the pastry might tear—take a moment to ensure your blade is sharp.

Create the twists:

Take each strip and twist it gently several times, then place it on your prepared baking sheet. Don't pack them too close together; give them space to puff and expand in the heat.

Optional egg wash:

If you're using the beaten egg, brush it gently over each twist now. This step gives you that restaurant-quality shine that makes people think you've spent all day on these.

Bake until golden:

Slide into the oven for 12 to 15 minutes, until the pastries are deeply golden and visibly puffed. The exact time depends on your oven, so start checking at the 12-minute mark. You want them crispy on the outside but still tender inside.

Cool and serve:

Remove from the oven and let them cool for just a few minutes—they'll continue to crisp up as they cool. Serve while they're still warm, when the butter and cinnamon are most fragrant.

Save to Pinterest

What I love most about these twists is that they bridge the gap between a quick snack and something that feels fancy enough for guests. There's something about pulling warm, golden pastries from the oven that makes everyone in your home feel cherished, even if you've only spent 30 minutes cooking.

Flavor Variations Worth Trying

Once you master the basic technique, you have endless possibilities. I've experimented with cardamom for a more exotic flavor, and it's wonderful if you love that warm, slightly floral note. Pumpkin spice works beautifully in fall—the whole house smells like autumn spice when they're baking. You can even try a mix of cinnamon and ginger for something a bit more complex. The foundation stays the same; only the flavor profile changes.

Serving and Storing Your Twists

These are best enjoyed fresh and warm, when the pastry is at its crispiest and most flaky. If you need to store them, place cooled twists in an airtight container at room temperature for up to 2 days. To revive them, warm gently in a 150°C oven for about 5 minutes. You can also freeze baked twists for up to a month—just thaw them at room temperature before warming.

The Perfect Finishing Touches

These twists are wonderful on their own, but a few simple additions can make them even more special. A light dusting of powdered sugar after they cool adds elegance. For serving, consider pairing them with a warm chocolate sauce or caramel dipping sauce—it transforms them from a snack into an indulgent dessert. They're also lovely with vanilla ice cream on the side, or simply enjoyed with coffee on a quiet morning.

• Dust with powdered sugar while still slightly warm so it adheres beautifully and creates that bakery-case look.
• Serve with warm chocolate or caramel sauce on the side for dipping, which takes them from simple to sophisticated.
• Make them ahead on a weekend and store them to have an instant homemade treat ready whenever you need a little joy.

Save to Pinterest

Making these twists has taught me that the simplest recipes often bring the most happiness. There's something deeply satisfying about transforming just a few ingredients into something that looks and tastes like it came from a professional patisserie.

Frequently asked questions about this recipe

→ What pastry is best for these twists?

Use all-butter puff pastry for the flakiest, richest texture and best flavor.

→ Can I substitute the cinnamon sugar coating?

Yes, try cardamom or pumpkin spice blends for a flavorful twist while keeping the sweetness.

→ Is the egg wash necessary?

The beaten egg adds a glossy finish but can be skipped if preferred or for dietary reasons.

→ How should I store leftovers?

Store cooled twists in an airtight container at room temperature up to two days; reheat gently before serving.

→ Can these be made ahead of time?

Prepare the twists and refrigerate before baking, then bake fresh when ready to serve for best crispness.