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These fluffy cinnamon twists have been my go-to weekend breakfast for quite a while now. When you mix puffy, layered pastry with sweet cinnamon, you get an amazing treat that looks super fancy but comes together in minutes. They taste like you've been baking all day!
I stumbled on this idea during a wet, gloomy morning when I wanted something sweet but couldn't be bothered with tricky baking steps. Now whenever friends drop by without warning, I whip these up. Seeing their happy faces when they try these warm twists makes the little bit of effort totally worth it.
What You'll Need
- Puff pastry sheet: Let it thaw but keep it cool for the flakiest results
- Unsalted butter: Melted so your sugar sticks and gives a lovely golden color
- Granulated sugar: Adds that basic sweetness that turns deliciously brown
- Ground cinnamon: The key flavor that fills your home with that wonderful smell
- Brown sugar: You can skip it, but it adds lovely deep sweetness to the filling
- Vanilla extract: Brings out the warm cinnamon taste with its nice smell
- Egg: Brush it on top for that beautiful shiny golden look
- Powdered sugar: Sprinkle on top if you want that bakery-shop finish
Easy Cooking Guide
- Get Your Dough Ready:
- Let your puff pastry sit out about 30 minutes until it's bendable but still cool. On a lightly floured counter, roll it gently into a 10 x 12 inch rectangle. Don't work it too much or you'll lose those buttery layers. Turn your oven on to 400°F and put parchment paper on a baking tray.
- Mix Your Sweet Spice:
- Stir together your regular sugar and cinnamon in a little bowl until it's all one color. This simple mix turns into something amazing in the oven as it browns against the buttery dough. Want more flavor? Add some brown sugar too - it brings a touch of molasses that goes great with cinnamon.
- Brush On Butter And Sprinkle Sugar:
- Spread melted butter all over the dough, making sure you get the edges too. This butter does three things at once. It makes the sugar stick. It keeps layers separate. It helps everything turn golden brown while baking. Shake your cinnamon sugar mix all over the buttery surface.
- Fold Over And Slice:
- Fold your dough the long way so the sugary sides touch, making a cinnamon sandwich. Press down lightly without squashing those puffy layers. With a sharp knife or pizza cutter, cut the folded dough into 1-inch strips. Clean cuts help them puff up better.
- Twist Them Up:
- Grab each strip at both ends and twist in different directions to make spirals. Don't worry about making them perfect - slightly messy twists actually look more homemade once they're baked. Put each twisted piece on your baking sheet, leaving room between them to grow.
- Bake Until They're Golden:
- Brush each twist with beaten egg to make them shiny. Bake in your hot oven for 12 to 15 minutes, but keep an eye on them after 10 minutes. They're done when the edges are deep gold and they've puffed up, giving you that perfect mix of crisp and soft.
- Cool And Enjoy:
- Let them sit on the baking sheet for 5 minutes before moving them to a rack. This short rest helps them firm up so they won't break apart. You can eat them warm for the best smell or at room temperature if that's easier. A light dusting of powdered sugar on top makes them look extra special.
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What I love most about making these is when my kitchen fills with that amazing cinnamon smell. It takes me back to my grandma's house on Sunday mornings when cinnamon treats meant family was coming over. That's why these simple twists mean more than just pastry to me. They help create new memories too.
Keeping Them Fresh
Your cinnamon twists will stay nice and crisp when kept in a sealed container at room temperature for up to two days. They'll get softer after that but still taste good. Want to keep them longer? Freeze the baked and cooled twists in a single layer first, then put them in a freezer bag. When you want one, warm it in a 300°F oven for about 5 minutes to make it crispy again.
Plan Ahead Ideas
Want fresh twists without the work? Make them up to the twisting part, then freeze them on a baking sheet. Once they're solid, move them to a freezer bag where they'll last up to three months. When you're ready, put the frozen twists right on a paper-lined baking sheet, brush with egg, and bake at 400°F. Just add about 3 extra minutes to the normal cooking time. No need to thaw them first.
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Great Companions
These sweet cinnamon goodies go really well with morning coffee or afternoon tea, making everyday moments feel special. If you want a fuller breakfast, serve them with fresh fruit or yogurt to balance out the sweetness. They also work as a great dessert when served warm with a scoop of vanilla ice cream or some cream cheese drizzle on top. Having a party? Arrange them on a big plate with other finger sweets for an easy but impressive spread.
Frequently Asked Questions
- → How long do these take to bake?
They need around 12-15 minutes at 200°C (400°F) in the oven. Check on them after 10 minutes for the perfect golden-brown look.
- → Can I change up the filling?
Sure! Try adding fruit preserves, hazelnut spread, citrus zest, or cream cheese. Sprinkle nuts for extra texture.
- → How do I store leftovers?
Keep them in an airtight container at room temperature for 2 days. Reheat briefly to bring back the crispness.
- → Can I prep these in advance?
Definitely! You can set them up, refrigerate before baking, and bake fresh when needed. Try not to leave them sitting too long after baking for the best crunch.
- → What else can replace puff pastry?
Puff pastry gives the best flaky result, but crescent dough, pie crust, or filo pastry can work too.
- → How do I get that golden, glossy finish?
Brush the twists with a whisked egg before baking. It helps achieve a shiny, golden-brown appearance.