Who doesn't love the smell of fresh cinnamon in the morning? These Puff Pastry Cinnamon Twists are the perfect way to start your day off right. Made with frozen puff pastry, these twists are sure to tantalize your taste buds. But be warned, they're addictive!
The flaky, buttery puff pastry combined with the sweet cinnamon sugar filling is heavenly. And they're so easy to make, you'll be tempted to make them every day.
Check out all the other delicious puff pastry recipes after you've tried this one!
Looking for a delicious and easy-to-make snack? Try Puff Pastry Cinnamon Twists! Made with just a few simple ingredients, these cinnamon twists are perfect for satisfying your sweet tooth.
They're perfect for parties, picnics, or just as a snack at home. They're also great for gift giving! So next time you need a special treat, reach for Puff Pastry Cinnamon Twists.
Looking for more easy desserts made with puff pastry? Try my Apple Cream Cheese Puff Pastry Danish or my chocolate dipped Puff Pastry Christmas Cookies...yum!
Table of Contents
How to Defrost Puff Pastry
One of the most convenient things about puff pastry is that it can be frozen and then thawed as needed. However, defrosting puff pastry requires a little bit of care in order to ensure that it turns out flaky and tender.
- The best way to defrost puff pastry is overnight in the refrigerator.
- Simply remove the pastry from the freezer and let it thaw slowly in the fridge.
- If you're in a hurry, you can also defrost puff pastry in the microwave.
- Place the pastry on a microwave-safe plate and heat it on medium power for 30-second intervals, flipping the pastry over after each interval.
Once the pastry is thawed, it can be used immediately or stored in the fridge for up to 24 hours. With just a little planning, you can have delicious homemade puff pastry at your fingertips whenever you need it.
How to Prepare Puff Pastry
Whether you're making a tart or a turnover, the key to success is to start with a well-chilled dough. When the butter in the dough melts during baking, it produces steam, which helps to lift the layers of pastry and create a light, flaky texture.
When you're ready to roll it out, dust your work surface with flour and use a rolling pin to evenly flatten the dough. I like to use a French Rolling Pin, they're so much easier to use than a traditional rolling pin with handles.
Be sure to roll from the center outwards, and avoid rolling back and forth, which can make the pastry tough. You can roll it out on parchment paper or use a silicone pastry mat that has guidelines to help you roll out pastry to the exact size recipes call for.
Once you've rolled out the dough, and prepped it according to the recipe, I always like to put the tray of pastry back into the refrigerator for another 30 minutes before baking.
This will help chill the butter one more time so when it heats the hot oven, the butter in the dough melts during baking, it produces steam, which helps to lift the layers of pastry and create a light, flaky texture.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations
You could add finely crushed walnuts or pecans to the puff pastry before baking for added crunch.
Check out my other recipe for Chocolate Puff Pastry Twists...these are so good!
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F. Line two baking sheets with parchment paper for easy cleanup. Combine the cinnamon and sugar in a small bowl. Spread this onto a plate and set it aside.
Step 2: Place a puff pastry sheet on a lightly floured surface (or silicone pastry mat). Use a rolling pin to gently flatten out any fold lines and roll the sheet to approximately 10 inches wide and ⅛ inch thick.
Step 3: Use a sharp knife or pizza cutter and slice the dough into 1 inch strips down the length of the dough, then cut down the center to divide the strips into two.
Step 5: Then twist each strip and place on parchment paper or a silicone baking sheet. Pinch them securely on each end.
Step 4: Using a silicone pastry brush, slightly brush water onto both sides of a dough strip. Gently press the strip into the cinnamon sugar mixture, ensuring it's well coated.
Step 5: Then twist each strip and place on parchment paper or a silicone baking sheet. Make sure you pinch them securely on each end.
Step 6: Place the baking tray into the refrigerator and let the dough chill for 30 minutes.
Baking Instructions
Step 7: Bake for 18-20 minutes. You'll know they're done when the twists are puffed up, caramelized, and slightly browned.
Step 8: Remove the puff pastry twists to a cooling rack.
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Storage Tips
If you have leftover puff pastry cinnamon twists, there are several ways you can store it. You can wrap them in plastic wrap or foil and store it in the refrigerator for up to three days.
If you want to store them for longer than that, you can wrap it tightly in plastic wrap or foil and freeze it for up to three months.
When you're ready to eat the frozen cinnamon twists, thaw them overnight in the refrigerator and then reheat it in a 350-degree oven until warmed through.
Freezing Tip
If you want to prepare this recipe ahead of time, you can prepare it according to the directions above, only do not bake. Instead place the cinnamon twists on the baking tray and place the baking tray in the freezer to flash freeze the puff pastry twists.
Once they are frozen, remove and place them in a freezer-safe container or plastic bag.
When ready to bake, simply remove them from the freezer, allow them to defrost for about 30 minutes and then bake.
📖 Recipe Card
Puff Pastry Cinnamon Twists
Ingredients
- 1 cup sugar
- 1 teaspoon cinnamon
- 14-17 ounces puff pastry thawed; but still cold
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Mix cinnamon and sugar together in a small bowl, then spread onto a plate. Set aside.
- Unfold one puff pastry sheet on a lightly floured surface.
- Using a rolling pin, gently roll out the puff pastry to help remove the fold lines. Roll the sheet out to about 10 inches wide and ⅛ inch thick.
- Use a sharp knife or pizza cutter and slice the dough into 1 inch strips down the length of the dough, then cut down the center to divide the strips into two.
- Pick up a strip of dough and brush water onto each side. Press the dough into the cinnamon sugar mixture.
- Then twist each strip and place on the parchment lined baking sheet.
- Pinch them securely on each end.
- Place the tray in the refrigerator to chill the dough for 30 minutes before baking.
- Bake for 18-20 minutes.
- Pastry should be puffed up, caramelized and slightly browned.
- Remove from the oven and transfer twists to the cooling rack.
Notes
- Place the tray of pastry back into the refrigerator for 30 minutes before baking.
- This will help chill the butter one more time so when it heats the hot oven, the butter in the dough melts during baking, it produces steam, which helps to lift the layers of pastry and create a light, flaky texture.
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