So Simple Cinnamon Crescent Twists

With only four ingredients you can make warm, flaky cinnamon pastry that rivals mall bakery treats. These easy cinnamon crescent twists are perfect for breakfast, brunch, or a light dessert—flaky on the outside, tender and slightly chewy inside, with just the right hint of cinnamon.

This is a family favorite on weekend mornings because they come together quickly and always disappear fast. The recipe uses common pantry ingredients and requires minimal hands-on time.

Why you’ll love these twists

Crescent dough makes an excellent quick pastry base: it bakes into layers that are crisp on the outside and soft inside. The simple cinnamon-sugar filling enhances that delicate texture and gives a bakery-style finish without complicated techniques. Optional glaze adds a glossy, sweet finish for those who prefer a touch of icing.

Yields 8 twists

Ingredients

1 tube crescent rolls (regular or reduced fat)
4 tablespoons butter, melted (salted or unsalted)
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
Optional glaze: 1/4 cup sifted powdered sugar plus 1–3 teaspoons cold water

Equipment

Baking sheet
Parchment paper
Small bowl for cinnamon sugar
Rolling surface or cutting board
Wire rack for cooling

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Keep the crescent roll tube refrigerated until you’re ready to assemble. In a small bowl, mix the granulated sugar and ground cinnamon. Melt the butter and set aside.
Unroll the crescent dough and press the perforations together to form four even rectangles.
On two of the rectangles, brush melted butter and sprinkle half of the cinnamon-sugar mixture evenly. Reserve the remaining cinnamon sugar for topping. Place the remaining two rectangles on top of the buttered ones, creating two layered “sandwich” rectangles.
From the long side of each layered rectangle, cut four even strips so you have a total of eight strips. Take each strip and twist it several times to form the classic spiral shape.
Arrange the twists on the prepared baking sheet, leaving a little space between each. Sprinkle the remaining cinnamon-sugar over the twists for extra flavor and crunch.
Bake for 10–12 minutes or until the twists are golden brown and flaky. Baking time can vary slightly based on your oven, so watch for a light golden color.
Remove from the oven and cool for a few minutes on a wire rack.
If you want to glaze the twists: whisk powdered sugar with 1 teaspoon cold water in a small bowl. Add more water, a few drops at a time, until the glaze reaches a slightly runny but not too thin consistency. Drizzle or spoon the glaze back and forth over the warm twists.
Serve warm. These are best the same day but can be stored and briefly reheated in the microwave for 10–15 seconds the next day.

Tips for success

Press seams firmly when joining crescent dough to keep filling from leaking during baking.
For even twists, try to cut strips of equal width and twist each a similar number of times.
If using a glaze, cool the twists slightly so the glaze sets without melting completely into the pastry.
Serve with coffee, tea, or a light fruit for a complete brunch plate.

Recipe summary

Prep time: 10 minutes • Cook time: 12 minutes • Total time: 22 minutes • Servings: 8 twists

Notes

Storage: Store cooled twists in an airtight container for up to 24 hours. Reheat briefly in the microwave to refresh flakiness. These are best eaten fresh but still enjoyable the next day.

Quick variation

Try adding a light sprinkling of chopped nuts or a pinch of vanilla to the glaze for a subtle flavor twist. You can also replace granulated sugar with brown sugar for a deeper caramel note.

Thanks for visiting

I hope you enjoy making and sharing these cinnamon crescent twists. They’re an easy, satisfying pastry that comes together fast and delights family and guests. Come back for more simple, delicious recipes—both sweet and savory.

Quick Cinnamon Crescent Twists Recipe