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Crescent Roll Cinnamon Twists

Crescent Roll Cinnamon Twists

Transform store-bought crescent rolls into elegant, flavorful twists perfect for breakfast, snacks, or even a quick dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 twists
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (8 ounce) can refrigerated crescent roll dough contains 8 triangles
  • 2 tablespoons unsalted butter melted
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional, but recommended for extra warmth
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk or heavy cream for a richer glaze
  • 1/2 teaspoon vanilla extract

Equipment

  • Baking Sheet
  • Parchment paper
  • Small Bowl
  • Medium Bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. Carefully unroll the can of crescent roll dough onto your prepared work surface. Separate the dough into individual triangles. Pinch any perforated seams together to create a solid rectangle of dough.
    1 (8 ounce) can refrigerated crescent roll dough
  3. In a small bowl, combine the melted butter, brown sugar, cinnamon, and nutmeg. Stir until well combined.
    2 tablespoons unsalted butter, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg
  4. Evenly spread the cinnamon-sugar mixture over each crescent roll triangle, leaving a small border along the pointed tip.
    1 (8 ounce) can refrigerated crescent roll dough
  5. Starting from the wider end of a triangle, tightly roll it up towards the pointed tip. You should have a little filled cone. Once rolled, gently flatten the cone slightly with your palm.
  6. Take each flattened "log" and gently twist it from end to end. You can do this by holding both ends and twisting in opposite directions. This action will help distribute the cinnamon filling throughout the twist and create beautiful, swirled patterns.
  7. Place the twisted dough onto the prepared baking sheet, leaving about 1 inch between each twist to allow for expansion.
  8. Bake for 12-15 minutes, or until the crescent roll cinnamon twists are puffed, golden brown, and the filling is bubbling slightly.
  9. While the twists are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more until you reach your desired drizzling consistency), and vanilla extract until smooth and creamy.
    1/2 cup powdered sugar, 1-2 tablespoons milk, 1/2 teaspoon vanilla extract
  10. Once the twists are out of the oven and slightly cooled (just enough to handle), generously drizzle the prepared glaze over them. You can use a spoon or a piping bag for a more intricate design.
  11. For the best flavor and texture, serve your crescent roll cinnamon twists warm.

Notes

Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in the oven for best texture.