I share a simple trick for turning crescent dough into Cinnamon Crescent Twists filled with a cinnamon-sugar blend and finished with a vanilla glaze, a recipe I list under Breakfast Rolls.

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I love a pastry that looks fancy but isnt. These Warm Cinnamon Crescent Twists are flaky, buttery and somehow mischievous, rolled from crescent roll dough and dusted with warm ground cinnamon so every bite has that familiar, cozy hit.

They come out golden, twisted and oddly elegant, then get a sweet glaze that makes you stop and grin. I get odd looks when I say theyre faster than they seem, and they always make me rethink Crescent Recipes while reminding me why Cinnamon Recipes are forever a crowd pleaser.

Youll want to sneak one, I promise you wont regret it.

Ingredients

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Flaky, yeasty dough giving carbs and calories, makes the twists soft and pillowy.
Adds rich fat, keeps them moist, gives a toasty flavor and golden color.
Pure sweetness and crunch, mostly simple carbs, fuels browning and crisp edges.
Adds molasses notes and moisture, slightly more complex sugars, deeper caramel taste.
Warm spice, almost no calories, gives aromatic, slightly spicy sweet flavor boost.
Powdered sugar glaze gives creamy sweet coating, smooths edges and adds shine.
Tiny splash of vanilla lifts sweetness, adds warm flavor, brightens the whole thing.
Pinch of salt balances sweetness, enhances flavors, makes cinnamon taste brighter.

Ingredient Quantities

2 (8-ounce) cans refrigerated crescent roll dough, about 16 triangles

4 tablespoons unsalted butter, melted

1/2 cup granulated sugar

2 tablespoons packed light brown sugar

2 tablespoons ground cinnamon

1 cup powdered sugar

2 to 3 tablespoons milk or cream

1 teaspoon vanilla extract

pinch of fine salt

How to Make this

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1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, leaving room so the twists dont touch.

2. Melt the 4 tablespoons of butter and set aside, reserving about 1 tablespoon for after baking.

3. In a small bowl stir together the 1/2 cup granulated sugar, 2 tablespoons brown sugar and 2 tablespoons ground cinnamon until evenly mixed.

4. Unroll both cans of crescent roll dough into 16 triangles, pressing the perforated seams together so they hold while you work.

5. Brush each triangle with melted butter, sprinkle the cinnamon sugar mix over the buttered surface, but leave the tip a little cleaner so it wont get soggy, then roll from the wide end toward the point, pinch the tip to seal.

6. Gently give each rolled piece a single twist or two using your hands, tuck the point under, place seam side down on the prepared sheet; dont overcrowd, about 1 inch between each is fine.

7. If you have any extra cinnamon sugar, sprinkle a little on top of the twists, and brush tops with a touch more melted butter for a glossy finish.

8. Bake in the preheated oven for about 10 to 12 minutes, or until puffed and golden brown, rotating the pan once halfway through so they brown evenly.

9. While they bake, make the glaze by whisking together 1 cup powdered sugar, 2 tablespoons milk or cream, 1 teaspoon vanilla extract and a pinch of fine salt; add the third tablespoon of milk only if you need to thin the glaze to a drizzle.

10. Right after the twists come out brush them with the reserved butter, let them cool 2 to 3 minutes so the glaze wont melt away, then drizzle the vanilla glaze over the warm twists and serve.

Equipment Needed

1. Baking sheet lined with parchment paper, enough room so the twists dont touch
2. Small microwave safe bowl or small saucepan to melt the butter
3. Pastry brush for buttering dough and glazing tops
4. Measuring cups and spoons for sugar, cinnamon, milk and all that
5. Small bowl for mixing the cinnamon sugar
6. Medium bowl and whisk for the vanilla glaze
7. Fork or small spoon to drizzle or spread the glaze
8. Cooling rack and a spatula or tongs to move the warm twists
9. Oven mitts for safety, cause hot pans burn you

FAQ

Q: How do I twist the crescent dough so they don’t unravel? A: Roll each triangle up from the wide end toward the point, then slice it lengthwise about three quarters of the way, leaving the tip attached. Brush with the butter mixture, twist the two strips around each other and firmly pinch the ends together. Press the bottom seam down on the baking sheet so they don’t unroll while baking.

Q: Can I make these ahead or freeze them? A: Yes. For best results freeze unbaked twists on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 2 to 4 minutes to the baking time. You can also refrigerate assembled twists up to 24 hours before baking. Baked twists freeze well for about 2 months, reheat in a warm oven.

Q: How do I keep the twists crisp and not soggy? A: Don’t overload with butter or sugar, bake until deep golden, and cool on a wire rack before glazing. If you glaze while they’re super hot the icing soaks in and makes them soft. Also use parchment or a silicone mat so bottoms brown evenly.

Q: What’s the easiest way to reheat leftovers? A: Reheat in a 325 to 350 F oven for 5 to 8 minutes to refresh crispness. A toaster oven works too. Microwave makes them soft and chewy so only use it for 10 to 15 seconds if you’re in a hurry and then finish on a hot skillet for a minute if you want crisp edges.

Q: How do I get the glaze the right thickness? A: Start with 2 tablespoons milk or cream and stir into the powdered sugar, add more a teaspoon at a time until it’s pourable but not watery. For a thin drizzle add more liquid, for a thicker frosting use less. Vanilla and a pinch of salt make it taste more balanced.

Q: Any easy substitutions or tweaks? A: Yes, use vegan butter and plant milk to make them dairy free, swap all granulated for all brown sugar for a deeper flavor, or cut the sweet coating by a third if you want less sweet. You can also add chopped nuts or a smear of jam before twisting for extra flavor.

Warm Cinnamon Crescent Twists Recipe Substitutions and Variations

Crescent roll dough
- Puff pastry – flakier, roll into triangles and bake about the same time
- Buttermilk biscuit dough – gives a more bready, rustic twist; flatten before filling
- Homemade yeast dough (pizza or enriched roll dough) – chewier, needs a rise but tastes great
Unsalted butter
- Salted butter – use and skip the extra pinch of salt
- Coconut oil (solid) – 1:1 swap, adds a mild coconut note
- Vegan butter or margarine – use same amount, may be slightly softer
Sugars (granulated + light brown)
- All brown sugar – deeper, more caramel flavor; swap 1:1
- Coconut sugar or demerara – less sweet, toffee like flavor; 1:1 swap
- Honey or maple syrup – about 3/4 the volume and reduce other liquids a bit, mixture will be stickier so press gently
Powdered sugar (for glaze)
- Make-your-own powdered sugar – blend granulated sugar with 1 tbsp cornstarch per cup until fine
- Cream cheese glaze – mix softened cream cheese with powdered sugar and a splash of milk for a tangy finish
- Thinned Greek yogurt with a little honey – rustic, tangy glaze, brush on warm twists

Pro Tips

– Press those perforations good and tight, dont be shy about squishing them together. If the dough gets too warm or sticky, chill the triangles for 8 to 12 minutes so they hold their shape when you roll and twist.

– Use butter lightly near the tip, a little TOO much there makes the center soggy and the seam leak. Reserve a tablespoon of butter to brush on hot twists for shine, it makes a big difference.

– One or two gentle twists only, dont overwork them or they get tough, and tuck the point under so they wont unroll. Give each twist breathing room on the pan and bake on the middle rack, rotate the pan once so everything browns evenly.

– Wait a couple minutes after baking before you glaze, you want them warm not piping hot or the glaze will just disappear. If the glaze is too stiff add milk a teaspoon at a time, or put it in a zip-top bag, snip a tiny corner and pipe a neater drizzle.

Warm Cinnamon Crescent Twists Recipe

Recipe by Bob Jones

0.0 from 0 votes

I share a simple trick for turning crescent dough into Cinnamon Crescent Twists filled with a cinnamon-sugar blend and finished with a vanilla glaze, a recipe I list under Breakfast Rolls.

Servings

servings

Calories

188

kcal

Equipment: 1. Baking sheet lined with parchment paper, enough room so the twists dont touch
2. Small microwave safe bowl or small saucepan to melt the butter
3. Pastry brush for buttering dough and glazing tops
4. Measuring cups and spoons for sugar, cinnamon, milk and all that
5. Small bowl for mixing the cinnamon sugar
6. Medium bowl and whisk for the vanilla glaze
7. Fork or small spoon to drizzle or spread the glaze
8. Cooling rack and a spatula or tongs to move the warm twists
9. Oven mitts for safety, cause hot pans burn you

Ingredients

2 (8-ounce) cans refrigerated crescent roll dough, about 16 triangles
4 tablespoons unsalted butter, melted
1/2 cup granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 to 3 tablespoons milk or cream
1 teaspoon vanilla extract
pinch of fine salt

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, leaving room so the twists dont touch.
Melt the 4 tablespoons of butter and set aside, reserving about 1 tablespoon for after baking.
In a small bowl stir together the 1/2 cup granulated sugar, 2 tablespoons brown sugar and 2 tablespoons ground cinnamon until evenly mixed.
Unroll both cans of crescent roll dough into 16 triangles, pressing the perforated seams together so they hold while you work.
Brush each triangle with melted butter, sprinkle the cinnamon sugar mix over the buttered surface, but leave the tip a little cleaner so it wont get soggy, then roll from the wide end toward the point, pinch the tip to seal.
Gently give each rolled piece a single twist or two using your hands, tuck the point under, place seam side down on the prepared sheet; dont overcrowd, about 1 inch between each is fine.
If you have any extra cinnamon sugar, sprinkle a little on top of the twists, and brush tops with a touch more melted butter for a glossy finish.
Bake in the preheated oven for about 10 to 12 minutes, or until puffed and golden brown, rotating the pan once halfway through so they brown evenly.
While they bake, make the glaze by whisking together 1 cup powdered sugar, 2 tablespoons milk or cream, 1 teaspoon vanilla extract and a pinch of fine salt; add the third tablespoon of milk only if you need to thin the glaze to a drizzle.
Right after the twists come out brush them with the reserved butter, let them cool 2 to 3 minutes so the glaze wont melt away, then drizzle the vanilla glaze over the warm twists and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.