Irresistibly Sweet Cinnamon Twists That Melt in Your Mouth

My strongest belief in the universe — besides the sacred pact I have with good butter — is that these Irresistibly Sweet Cinnamon Twists deserve a standing ovation, a tiny parade, and a spot on every Thanksgiving table (also, yes, Trader Joe’s aisle 6 is whispering to me). If "morning pastry mood" is your vibe, and you once applauded tiny pastries the way I applaud bagels, then these are your people — flaky, sugar-bright, melt-in-your-mouth. Also: I once tried pairing them with leftover savory from a casserole night (don’t ask) and yes, the result was weirdly decent. If you need breakfast inspiration that’s less effort than a declaration of independence, try the banana bread mini muffins recipe for comparison — similar vibes, less drama.

How I Somehow Almost Burned Down My Mom’s Kitchen (But Gave Birth to Cinnamon Twists)

I will forever be haunted by the Great Puff Pastry Day of 2019 — one sheet of pastry, three conflicting soundtracks, and me thinking, “I can do this without the oven mitt.” Spoiler: I couldn’t. The oven won. The smoke alarm made a cameo (four times). My aunt suggested I stick to boxed cookies. My teenage self (tastefully dramatic) swore never to bake again. And then, because humans are stubborn creatures, I tried again the next week with different music, more butter, and this recipe that refuses to quit.

There was also that Thanksgiving where I attempted to make a savory twist and accidentally created a cinnamon cloud that swept the entire living room. Cousin Ben still claims the cinnamon kicked the turkey off the table. Family lore is created from my disasters. (Also: remember the lemon bars disaster of 2021? Let’s not repeat that. Ever.)

Okay, Back to the Cinnamon Twists (Before I Spiral)

ANYWAY, before I emotionally relive the entire holiday saga and hand out honorary firefighter badges — these twists are ridiculously simple. They require one sheet of puff pastry and a willingness to twirl dough like you’re in a low-budget baking musical. If you’re the kind of person who jams a roast in the oven and then wonders where the timer went (hi), you’ll appreciate how hands-off these are. Also, when you’re juggling savory mains, I recommend saving oven real estate for something stable like a ground turkey sweet potato bake while the twists do their puffing magic.

The Tiny List That Saves Holidays (Ingredients)

• 1 sheet puff pastry (defrosted — about 8 oz)
• 0.25 cup granulated sugar
• 1 tsp ground cinnamon
• 0.5 cup butter (melted)
• 1 egg (for egg wash, optional)
• powdered sugar (for decoration, optional)

Mini-rants: buy good butter. Don’t be that person buying the margarine labeled “butter-flavored” (unless you’re taste-testing for science — in which case, document it). Trader Joe’s has a decent puff pastry in the frozen section if you’re in a pinch; Aldi has steals that make my wallet sing. Don’t overbuy cinnamon unless you plan to sprinkle it on everything (I do).

No-Freakout Measurements (Unit Converter)

If you’re eyeballing cups like I do under stress, use this to translate to grams and back so you don’t cry over a soggy bottom.

A Messy, Glorious How-It-Feels Guide (Technique)

This is the part where I gesture wildly and explain why you absolutely must listen to your dough like it’s a calm dog on a leash. I learned the hard way that puff pastry is voracious for attention and vindictive when ignored — it crisps if you give it butter, and it sulks if you overcrowd the sheet pan. Also: twisting too hard will turn golden clouds into rubble (true story).

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.
• In a small bowl, mix the granulated sugar and ground cinnamon together.
• Brush the rolled-out pastry with the melted butter, then sprinkle the cinnamon-sugar mixture over the surface.
• Cut the dough into 1-inch wide strips and twist each strip several times.
• Place the twisted strips on the baking sheet and brush each twist with an egg wash if desired.
• Bake for 15-20 minutes until golden brown and puffed up.
• Allow the twists to cool slightly before dusting with powdered sugar if desired.

My secret: give the twists space. They need room to puff like divas. Don’t crowd them. Also, I sometimes brush one side with an extra swipe of butter mid-bake (gasp) — it’s audacious and works.

Why Baked Goods Are Basically My Family Album

Cooking is how my family tells stories without words. The cinnamon smell is a shortcut to childhood bedrooms, to my grandmother’s chipped mixing bowl, to holidays where we argued over napkin placement like it was geopolitics. Identity is often stitched from recipes handed down — and mine involve taking risks, failing spectacularly, and offering the results with wild apologies. Baking is my language of repair.

One Short, Mortifying Snack Story

Once, I served these at a block party and forgot to label them as cinnamon — someone with a powerful nut allergy panicked mid-bite. I clarified, apologized, and then spent the next hour pretending to be a sensible adult while inside I was screaming into a paper towel. Neighborhood friendships were saved by me batting away compliments like a guilty raccoon.

Hot Questions From Real-Snack Humans (FAQ)

Okay I’ll stop talking now. Bake them, devour them, narrate your life choices while eating them; this recipe forgives mistakes (and makes them taste delicious).

How Many Calories Will This Temptation Steal?

Curious about the damage? Use this quick calculator to estimate calories per twist so you can plan your second helping responsibly.