These puff pastry cinnamon twists are simple to make and rival the flaky, buttery pastries from any bakery. With a soft, layered interior and crisp, cinnamon-scented outer layers, they’re ideal for breakfast, brunch, or alongside a cup of coffee.
Sweet recipes using store-bought puff pastry are convenient and fast because you skip the lengthy pastry-making process. These twists take about 10 minutes to assemble and roughly 25 minutes to bake, making them perfect for last-minute guests or a relaxed weekend brunch.
A simple cinnamon and icing-sugar glaze turns these twists into a delightful alternative to cinnamon rolls—crisp, buttery and lightly sweetened.
If you prefer a savory pastry instead, try twists filled with pesto, bacon and cheese for a different flavour profile.
⭐️ Why You’ll Love This Recipe
- Warm, fragrant and flaky—these deliver the classic breakfast pastry experience.
- Quick and easy to make by using ready-made puff pastry.
- A cinnamon sugar coating plus a glaze elevates the flavour beyond a simple sugar twist.
- They freeze and reheat well, so you can prepare them ahead for busy mornings or entertaining.
- Puff pastry is versatile and convenient to keep in the freezer for spontaneous baking.
🧾 Ingredients
Just four basic ingredients make these twists quick and fuss-free.
- Sheet of puff pastry (store-bought for convenience)
- Caster sugar (granulated sugar also works)
- Ground cinnamon
- Beaten egg (for egg wash)
See the recipe card below for exact quantities and glazing ingredients.
📖 Substitutions & Variations
With a short ingredient list there’s less room for swaps, but a few small changes can work:
- Sugar: Caster sugar gives the best texture, but light brown sugar adds a caramel note. Dark brown sugar can overwhelm the cinnamon, so use it sparingly.
- Butter vs egg wash: Brushing melted butter adds richness, but puff pastry already contains a lot of butter. Egg wash helps the cinnamon sugar adhere without making the pastry greasy.
- Spices: Cinnamon is classic, but try nutmeg, cardamom or mixed spice for a twist on the flavour profile.
👩🏻🍳 Step By Step
1–2
- Unroll the puff pastry and leave it on its paper backing while you work—this makes assembly much easier.
- Cut the sheet in half across the widest side. Brush the lower half with beaten egg, then sprinkle a generous layer of cinnamon sugar. Lay the top half over the bottom and press gently, then cut the layered pastry into 9 equal strips.
3–4
- Line a baking tray with parchment. Pinch the ends of each strip so they stick, then twist each strip into a spiral.
- Place twists on the tray and press the ends lightly onto the paper so they don’t unravel while baking.
5–6
- Brush each twist with more egg wash and sprinkle with remaining cinnamon sugar.
- Bake at the recommended temperature for 20–25 minutes, until puffed and deep golden brown. Let cool briefly before glazing.
💡 Chef’s top tips
- Space the twists apart on the tray; they expand as they bake and can roughly triple in volume.
- Look for a deep golden-brown exterior and shattering flaky layers—this indicates the pastry is cooked through and the interior will be buttery, not soggy.
🥚 Using egg wash instead of butter
Butter is often used with puff pastry to encourage layering, while egg wash can bind layers slightly more. For this recipe the egg wash is preferred because it makes the cinnamon sugar adhere cleanly without adding extra greasy residue. Using a light egg wash won’t noticeably affect the pastry’s rise but does help create an attractive golden finish.
🍯 Storage
- Same day: Allow the twists to cool, then store in an airtight container at room temperature.
- Fridge/freezer: Puff pastry keeps longer chilled or frozen. Wrap cooled twists tightly; they freeze well for up to three months.
- To reheat: A brief refresh in the microwave or a short blast in a warm oven brings them back to their best. Avoid overcooking—just warm through.
❓FAQ
Aim for longer, thinner strips so they hold their shape: about 17 cm long and 2–2.5 cm wide. This uses the pastry sheet efficiently and produces well-shaped twists.
No—work with cold pastry straight from the fridge. If it warms too much the butter softens and the pastry becomes sticky and harder to handle. Unroll and roll gently to avoid cracks.
Thaw in the fridge for a couple of hours, or at room temperature for around two hours if you’re in a hurry. Do not defrost in the microwave or oven, as the butter will melt and ruin the layers.
⭐️ More puff pastry recipe ideas
- Nutella-filled puff pastry parcels
- Puff pastry apple tart
- Steak pie topped with puff pastry
- Chicken and mushroom pie with a puff pastry lid
The BEST Puff Pastry Cinnamon Twists
10 minutes
25 minutes
10 Twists
Ingredients
- 375 g (1 lb) sheet of puff pastry
- 175 g (1 cup) caster sugar
- 2 tablespoons ground cinnamon
- 1 egg, beaten
For the glaze
- 75 g (¾ cup) icing sugar
- 1 tablespoon ground cinnamon
- 2–3 teaspoons water, to thin
Instructions
- Preheat the oven to 190ºC fan / 200ºC conventional. Line a baking tray with parchment.
- Beat the egg with a pinch of salt. Mix the sugar and cinnamon in a separate bowl.
- Unroll the pastry on its paper, cut in half across the widest side, brush the bottom half with egg and sprinkle with the cinnamon sugar. Place the top half over it and press gently. Cut into 9 even strips.
- Pinch the ends of each strip, twist into spirals, and press the ends onto the baking paper. Brush with more egg wash and sprinkle remaining cinnamon sugar.
- Bake for 20–25 minutes until puffed and deep golden. Cool 10 minutes before glazing.
- To make the glaze: Mix icing sugar and cinnamon, and add water a teaspoon at a time until you reach the desired consistency. Drizzle or dip the cooled twists.
Notes
- You can dip the pastries into the glaze rather than drizzling for a thicker coating.
- After baking, twists freeze well. Wrap in foil and freeze for up to 3 months; reheat gently before serving.
Nutrition
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Carbohydrates: 44 g
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Protein: 3 g