I can’t get over how something this easy turns into a gooey, bakery-style treat that looks like you tried way harder than you did. One bite and I’m pretty sure these disappear faster than you can set them down.

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I’m obsessed with these Easy Cinnamon Twists because they taste like I put in way more effort than I actually did. Rhodes frozen cinnamon roll dough gives me that bakery-style bite, and melted butter brings the rich, glossy, can’t-stop-picking-at-it situation I want in a dessert snack.

I love the pull-apart layers, the cinnamon sugar crunch, the sticky edges, and that sweet glaze drip that makes every twist feel a little extra. And honestly, I’ll eat them for breakfast, after dinner, or standing at the counter at midnight.

No shame. Just a ridiculously fun treat I keep craving again and again.

Ingredients

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Rhodes cinnamon roll dough keeps this easy, soft, and bakery-ish without making dough.
Melted butter helps every twist bake up rich, golden, and a little indulgent.
Granulated sugar adds that sweet, sparkly coating you’ll absolutely want on your fingers.
Ground cinnamon brings the cozy smell that makes the kitchen feel instantly better.
Powdered sugar turns into a smooth glaze that makes these feel extra special.
Milk thins the glaze so it drizzles nicely instead of clumping everywhere.
Vanilla extract gives the glaze that warm, sweet bakery taste.
Tiny but mighty.
Plus, these aren’t exactly health food, but they’re fun weekend-treat material.
Basically, the combo is soft, buttery, cinnamon-sugary, and dangerously snackable.

Ingredient Quantities

1 (12 count) package Rhodes frozen cinnamon roll dough, thawed

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

2 tablespoons ground cinnamon

1 cup powdered sugar (for glaze)

2 to 3 tablespoons milk (for glaze)

1/2 teaspoon vanilla extract (for glaze)

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper or lightly grease it.

2. Thaw the Rhodes cinnamon roll dough according to package directions and separate into 12 rolls.

3. On a lightly floured surface, press or roll each cinnamon roll into a rectangle about 8 to 10 inches long and 3 to 4 inches wide, sealing any seams.

4. Combine 3/4 cup granulated sugar and 2 tablespoons ground cinnamon in a shallow bowl; brush each dough rectangle with melted butter, then sprinkle generously with the cinnamon sugar.

5. Starting at the long edge, roll each rectangle tightly into a log, pinch the seam to seal, then slice each log lengthwise down the middle to create two long strips; twist the two strips around each other and place the twist on the prepared baking sheet, pinching ends to secure. Repeat for all rolls.

6. Brush the tops of the twists with any remaining melted butter and sprinkle any leftover cinnamon sugar over them.

7. Bake for 12 to 15 minutes or until the twists are puffed and golden brown; remove from oven and let cool on the pan for about 5 minutes.

8. Whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and desired consistency is reached; drizzle or spread the glaze over the warm twists and serve.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or nonstick spray
4. Rolling pin
5. Pastry brush
6. Shallow mixing bowl for cinnamon sugar
7. Sharp knife or bench scraper for slicing
8. Small bowl and whisk for glaze
9. Measuring cups and measuring spoons

FAQ

Q: Do I need to thaw the Rhodes dough before using it? A: Yes, thaw according to package instructions until fully pliable or overnight in the refrigerator so you can unroll and shape the rolls easily.

Q: Can I make these ahead of time? A: Yes. Assemble twists and refrigerate on the baking sheet covered with plastic wrap for up to 24 hours, then bake straight from the fridge adding a few extra minutes if needed.

Q: Can I freeze the twists? A: Yes. Freeze unbaked assembled twists on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding about 8 to 12 minutes to the bake time and watch for golden color.

Q: How can I make the glaze thicker or thinner? A: For thicker glaze reduce the milk to 1 tablespoon. For thinner glaze add the extra tablespoon or a little more milk, a teaspoon at a time, until you reach the desired consistency.

Q: Can I use brown sugar instead of granulated sugar? A: Yes. Brown sugar adds a deeper, molasses-like flavor and keeps the twists a bit moister. You can substitute 1 to 1.

Q: Are there simple variations to change the flavor? A: Try adding a pinch of nutmeg or cardamom to the cinnamon sugar, or sprinkle chopped nuts or raisins inside before folding for extra texture.

Easy Cinnamon Twists Recipe Substitutions and Variations

1 (12 count) package Rhodes frozen cinnamon roll dough: substitute with 12-count canned cinnamon roll dough (use same thawing and handling) or 1 batch of homemade yeasted cinnamon roll dough (approximately 1 pound dough, rolled and cut into 12 pieces).
1/2 cup unsalted butter, melted: substitute with 1/2 cup melted coconut oil (neutral flavor) or 1/2 cup neutral vegetable oil; if using margarine, use same volume but expect slightly softer set.
3/4 cup granulated sugar: substitute with 3/4 cup packed light brown sugar for more moisture and deeper flavor, or 3/4 cup coconut sugar for a caramel note (color will be darker).
1 cup powdered sugar (for glaze): substitute with 3/4 cup maple syrup or honey for a pourable glaze (omit milk and reduce vanilla to 1/4 teaspoon), or make a glaze with 3/4 cup powdered sugar plus 1 tablespoon cream cheese for tang and body.

Pro Tips

1. Thaw the Rhodes dough completely in the fridge then bring to room temperature before working with it. Cold dough tears and resists stretching, while dough that is too warm becomes sticky. Room temp gives you the easiest, most consistent shaping.

2. Keep a light dusting of flour on your surface and hands, not a heavy coating. Too much flour will make the twists dry and dense. If the dough starts to stick, use a light touch of flour or a quick oil rub on your hands instead of piling on flour.

3. Roll and seal tightly but gently. Roll each rectangle snugly so the swirl stays together, and pinch seams firmly. When you slice and twist, don’t press so hard that you squeeze out the sugar filling. A firm but gentle twist keeps the layers distinct and the filling intact.

4. Glaze while the twists are warm and control the thickness. If the glaze is too thin it will run off; if too thick it will clump. Start with 2 tablespoons milk, add more a teaspoon at a time until pourable. Drizzle or spoon the glaze so it pools in the nooks for extra gooeyness. Store loosely covered at room temperature and rewarm briefly before serving for best texture.

Easy Cinnamon Twists Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

440

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or nonstick spray
4. Rolling pin
5. Pastry brush
6. Shallow mixing bowl for cinnamon sugar
7. Sharp knife or bench scraper for slicing
8. Small bowl and whisk for glaze
9. Measuring cups and measuring spoons

Ingredients

1 (12 count) package Rhodes frozen cinnamon roll dough, thawed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 tablespoons ground cinnamon
1 cup powdered sugar (for glaze)
2 to 3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper or lightly grease it.
Thaw the Rhodes cinnamon roll dough according to package directions and separate into 12 rolls.
On a lightly floured surface, press or roll each cinnamon roll into a rectangle about 8 to 10 inches long and 3 to 4 inches wide, sealing any seams.
Combine 3/4 cup granulated sugar and 2 tablespoons ground cinnamon in a shallow bowl; brush each dough rectangle with melted butter, then sprinkle generously with the cinnamon sugar.
Starting at the long edge, roll each rectangle tightly into a log, pinch the seam to seal, then slice each log lengthwise down the middle to create two long strips; twist the two strips around each other and place the twist on the prepared baking sheet, pinching ends to secure. Repeat for all rolls.
Brush the tops of the twists with any remaining melted butter and sprinkle any leftover cinnamon sugar over them.
Bake for 12 to 15 minutes or until the twists are puffed and golden brown; remove from oven and let cool on the pan for about 5 minutes.
Whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and desired consistency is reached; drizzle or spread the 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.