I’m sharing my recipe for buttery, flaky Cinnamon Crescent Twists filled with a rich cinnamon-sugar blend and finished with a sweet vanilla glaze, a new favorite among Crescent Roll Recipes.

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I never meant to make something this simple feel so fancy, but these Warm Cinnamon Crescent Twists keep sneaking into my weekend plans. With crescent roll dough and a bold sprinkle of ground cinnamon they become flaky spirals and smell like mischief, flaky layers that beg to be pulled apart.

They make people show up early, and somehow taste both effortless and indulgent. For anyone who loves quick wins this feels like a postcard from Crescent Recipes and Cinnamon Recipes territory, something that makes you promise you’ll only eat one and then break the promise.

Ingredients

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Flaky, buttery base that’s mostly carbs, low fiber, some protein, very convenient.
Adds richness and mouthfeel, mostly fat, brings flavor without extra salt.
Pure sucrose, gives sweetness and crisp, adds carbs not many nutrients.
Molasses notes, more depth than white sugar, moist texture, still lots carbs.
Warm spice, almost no calories, adds aroma and perceived sweetness, antioxidants maybe.
Finishing sweet dust, dissolves fast in glaze, pure simple carbs, super sweet.
Tiny splash lifts flavor, aromatic, negligible calories but big impact on taste.
Thins glaze, adds slight richness and protein, creamier with more fat.
Coarse crystals for crunch and sparkle, adds texture and extra sweetness.

Ingredient Quantities

1 (8 oz) tube refrigerated crescent roll dough (8 triangles)

3 tablespoons unsalted butter, melted

1/4 cup granulated sugar

3 tablespoons packed light brown sugar

1 1/2 teaspoons ground cinnamon

Pinch of fine salt

3/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

1 to 2 tablespoons milk or cream

Coarse or turbinado sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a small bowl mix 1/4 cup granulated sugar, 3 tablespoons packed light brown sugar, 1 1/2 teaspoons ground cinnamon and a pinch of fine salt.

3. Open the 8 oz tube of crescent roll dough and separate into the 8 triangles, pressing any perforations to seal so they don’t fall apart.

4. Brush each triangle with the 3 tablespoons melted butter, then sprinkle the cinnamon-sugar mixture evenly over each one, pressing lightly so it sticks.

5. Roll each triangle up from the wide end toward the point into a little log, then hold each log at both ends and give it a gentle twist 2 or 3 times, tuck the point under or place seam-side down on the prepared sheet.

6. If you like extra crunch, sprinkle coarse or turbinado sugar over the twists now.

7. Bake for 10 to 12 minutes until puffed and golden brown, watching closely so they dont overbake.

8. While they bake whisk together 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk or cream until smooth and pourable, start with 1 tablespoon and add more if you need it.

9. Let the twists cool on the pan for 2 to 3 minutes, then drizzle the vanilla glaze over them while theyre still warm so it melts in a bit. Serve warm and enjoy.

Equipment Needed

1. Oven set to 375°F (190°C)
2. Baking sheet lined with parchment paper or lightly greased
3. Two small mixing bowls for the cinnamon sugar and the glaze
4. Measuring cups and measuring spoons
5. Pastry brush for brushing melted butter
6. Whisk or fork to mix the glaze
7. Spoon or small spatula for drizzling and spreading
8. Oven mitts and a cooling rack for resting the twists

FAQ

Q: Can I use frozen crescent roll dough instead of the refrigerated tube? A: Yes, you can. Thaw the frozen dough in the fridge overnight, then let it sit at room temp 15 to 20 minutes so it's easy to unroll and shape. If it's still cold it can tear or not seal well while twisting.

Q: How do I keep the twists from unrolling while they bake? A: Press the seams together where you roll each triangle, pinch the tip tight, then twist gently. If youre worried, pop the shaped twists in the fridge for 10 to 15 minutes before baking so they hold their shape better.

Q: Can I make them ahead or freeze them? A: Yep. You can assemble and refrigerate unbaked twists up to 8 hours or freeze them on a sheet until firm, then transfer to a bag. Bake straight from the fridge adding a couple minutes, or bake from frozen but add 4 to 6 extra minutes and watch for browning.

Q: How do I get the glaze the right thickness? A: Start with the 3/4 cup powdered sugar, add the 1/2 tsp vanilla, then stir in 1 tablespoon milk. If its too thick add the second tablespoon, if too thin add a little more powdered sugar. Drizzle while the twists are warm but not piping hot so the glaze sets nicely.

Q: Any quick swaps or tasty variations? A: Yes. Use coconut oil or melted margarine if you need non dairy, swap the granulated for more brown sugar if you like deeper flavor, or add a pinch of nutmeg or cardamom to the cinnamon. Sprinkle turbinado sugar on top for crunch, i do that a lot.

Q: How should I store and reheat leftovers? A: Keep cooled twists in an airtight container at room temp for up to 2 days, or freeze longer. To reheat, warm in a 325 to 350 F oven for 5 to 8 minutes to get them crispy again. Microwaving will warm them fast but makes them a bit soggy.

Warm Cinnamon Crescent Twists Recipe Substitutions and Variations

Unsalted butter: swap with melted coconut oil or dairy free margarine, use the same amount. Coconut oil gives a light coconut note, if you use salted butter skip the pinch of salt.
Granulated sugar and light brown sugar: both can be replaced 1 to 1 with coconut sugar for a richer, caramel like flavor. You can also use dark brown sugar in place of the light brown for a deeper molasses note.
Ground cinnamon: if you’re out try pumpkin pie spice, or use 1/4 teaspoon ground nutmeg plus a tiny pinch of cloves. If you try cardamom use about half the amount since it’s much stronger.
Powdered sugar glaze: swap for a quick cream cheese glaze — 2 tablespoons softened cream cheese mixed with about 1/2 cup powdered sugar and a splash of milk — or just drizzle warm maple syrup for a less cloying finish.

Pro Tips

– Keep the dough cool while you work, it holds its shape better and wont get gooey and tear. If your hands warm it up, pop the tray in the fridge for 5 to 10 minutes before baking so the twists keep their nice shape.

– Press the cinnamon sugar into the buttered surface instead of just sprinkling, it sticks way better and you wont lose a bunch during rolling. If some sugar falls off, gently press the coated triangle again before you roll.

– Bake on a room-temperature or lightly preheated baking sheet for a crisper bottom, and rotate the pan halfway so they brown evenly. Watch them closely the last 2 minutes, they go from perfect to overdone fast.

– Make the glaze a bit thicker than you think, start with 1 tablespoon milk and add more if needed; drizzle while the twists are still warm so it melts in. Use a zip-top bag with a tiny snip in the corner to pipe neat lines, and if the glaze sets up too fast just microwave it for 5-8 seconds to loosen it.

Warm Cinnamon Crescent Twists Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my recipe for buttery, flaky Cinnamon Crescent Twists filled with a rich cinnamon-sugar blend and finished with a sweet vanilla glaze, a new favorite among Crescent Roll Recipes.

Servings

servings

Calories

239

kcal

Equipment: 1. Oven set to 375°F (190°C)
2. Baking sheet lined with parchment paper or lightly greased
3. Two small mixing bowls for the cinnamon sugar and the glaze
4. Measuring cups and measuring spoons
5. Pastry brush for brushing melted butter
6. Whisk or fork to mix the glaze
7. Spoon or small spatula for drizzling and spreading
8. Oven mitts and a cooling rack for resting the twists

Ingredients

1 (8 oz) tube refrigerated crescent roll dough (8 triangles)
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
3 tablespoons packed light brown sugar
1 1/2 teaspoons ground cinnamon
Pinch of fine salt
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk or cream
Coarse or turbinado sugar for sprinkling, optional

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl mix 1/4 cup granulated sugar, 3 tablespoons packed light brown sugar, 1 1/2 teaspoons ground cinnamon and a pinch of fine salt.
Open the 8 oz tube of crescent roll dough and separate into the 8 triangles, pressing any perforations to seal so they don’t fall apart.
Brush each triangle with the 3 tablespoons melted butter, then sprinkle the cinnamon-sugar mixture evenly over each one, pressing lightly so it sticks.
Roll each triangle up from the wide end toward the point into a little log, then hold each log at both ends and give it a gentle twist 2 or 3 times, tuck the point under or place seam-side down on the prepared sheet.
If you like extra crunch, sprinkle coarse or turbinado sugar over the twists now.
Bake for 10 to 12 minutes until puffed and golden brown, watching closely so they dont overbake.
While they bake whisk together 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk or cream until smooth and pourable, start with 1 tablespoon and add more if you need it.
Let the twists cool on the pan for 2 to 3 minutes, then drizzle the vanilla glaze over them while theyre still warm so it melts in a bit. Serve warm and enjoy.

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.