Cinnamon Twists

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Butter and cinnamon sugar wrapped up in Pillsbury crescent roll dough, twisted, and baked to crispy perfection! Every time we make these quick and easy Cinnamon Twists, they disappear in minutes!!

These little treats are filled with so much cinnamon-y goodness, they’re impossible to resist! If you think these are good, you’ll really like Cinnamon Cream Cheese Crescent Rolls or these Cinnamon Cream Cheese Roll Ups!!

Cinnamon Twists on a serving platter

kids love these!

Mine do!! I admit it gets a little annoying, but we finally set up some snack bins in the pantry that the kids know they are always allowed to have if they just ask. Mind you, we do have some rules but the kids know they get a “snack” in between breakfast and lunch as well as between lunch and dinner.

Even though we have these snacks, Lily and I often like to make a few “treats” for the family to enjoy throughout the day. One of those treats is a recipe we found a few years ago for Cinnamon Crescent Twists. It’s a super simple treat that takes minutes to throw together and is one the kids LOVE!

I mean, what’s not to love about sugar, cinnamon, and butter wrapped up in Crescent roll dough, right?!

The kids also like to get in the kitchen and help make these, especially the twisting part. They really are so simple, they’re hard NOT to love.

Process shots of putting cinnamon filling on crescent rolls

only 4 ingredients!

Raise your hand if you’re a fan of recipes with less than 5 ingredients! I AM! And if you’re anything like me, I’m sure you are too. Lucky for us, this recipe only requires FOUR ingredients!!

  • Sugar
  • Cinnamon
  • Butter
  • Pillsbury Crescent Roll Dough

And the instructions are just as simple.

DOUGH. All you do is unroll your crescent roll dough and separate it into 4 rectangles, pressing the triangles together to form the rectangles.

FILLING. Spread the melted butter onto 2 of the rectangles and sprinkle a little less than half the cinnamon/sugar mixture on top. Take the two non-buttered rectangles and put those on top of your buttered rectangles, pressing the edges together.

CUT & TWIST. Cut both rectangles into 6 strips and top with any reserve melted butter. Twist each strip a few times and spread onto cookie sheet, top with remaining cinnamon and sugar.

BAKE. Put in the oven for 8-10 minutes at 375° F.

process shots for how to make cinnamon crescent twists

Variations and storing:

Variations: Add chopped nuts or mini chocolate chips to the inside. Drizzle over or dip into powdered sugar glaze, caramel or chocolate sauce, cream cheese spread, nutella, or fruit pie filling.

How to store leftover cinnamon twists: Place left over twists in an airtight container.

  • Counter: 1-2 days
  • Fridge: 5-7 days
  • Freezer: 2-3 months (Flash freeze before placing in the storage container.)

Cinnamon Twists on a serving platter

We usually have to double this recipe so there’s enough to go around, because these disappear in MINUTES! I don’t even mind though, because this dessert uses so few ingredients and takes hardly any time to put together! You might find yourself making these fairly often. 😉

And for more cinnamon goodness, check out:

Cinnamon Twists Recipe

3.67 from 3 votes

Butter and cinnamon sugar wrapped up in Pillsbury crescent roll dough, twisted, and baked to crispy perfection! Every time we make these quick and easy Cinnamon Twists, they disappear in minutes!!

Course Dessert, Snack
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 12 twists
Calories 99 kcal
Author Lil' Luna

Ingredients

  • 2 TB sugar
  • 1 tsp ground cinnamon
  • 1 can crescent rolls (8 oz)
  • 3 TB butter melted

Instructions

  1. Preheat oven to 375.

  2. Unroll your crescent dough and lay down as 4 rectangles on a greased cookie sheet making sure you press the triangles together to form the rectangles.

  3. Mix together your sugar and cinnamon in a small bowl and set aside.

  4. Spread melted butter onto 2 of the rectangles and sprinkle a little less than half the cinnamon/sugar mixture on top of the melted butter.

  5. Take the two non-buttered rectangles and put those on top of your buttered and cinnamon/sugar rectangles. Press edges together.

  6. Cut both rectangles into 6 strips and top with any reserve melted butter. Twist each strip a few times and spread onto cookie sheet.

  7. Sprinkle with remaining cinnamon and sugar. Bake for 8-10 minutes.

Recipe Video

 

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. Mine are in the oven right now!! So excited to try them- for breakfast!! Thanks! Definitely going to share because it’s so simple!

  2. I found this recipe thru pinterest 🙂 Was wondering if you think these would freeze well? If so, before or after baking?

    1. Unfortunately, I have never tried freezing these before. I would imagine they would work but I don’t think they would taste as well. If you HAVE to freeze them I woul thinking freezing them after you bake might work better. 😉


  3. hey – this is great but i am always so disappointed when it calls for already-made dough. is there a chance you could direct us to a recipe for crescent rolls so that we could make our own…? don’t get me wrong – i totally get it- not to mention i would do it f time were an issue (who doesn’t love those stupid rolls…) but i just want to have the option. any ideas…? thank you for all the fabulous cinnamon recipes — i admit i’ve gone a little batty with that spice lately ..l wonder if it has any other health benefits besides weight control..? (hahahahaha….) (no really, that’s a thing…..) (hence…. hahhaaahahaha….) ok! thanks again for everything 🙂 xo