Puff Pastry Cinnamon Twists


Quick puff pastry seems like an oxymoron right? I mean regular puff pastry is essentially the same thing as making croissants and we all know that isn’t really a quick process. This however- is totally quick, easy and doable- and best of all- the results are amazing and can be used anywhere you’d use store-bought puff dough.

I made my “rough puff pastry” into some delicious cinnamon twists, and these are flaky, buttery and full of cinnamon sugar. They are perfect to serve at a holiday party, (they look great all standing up in a glass or vase) or dipped into some morning coffee. And I can’t deny that I was inspired by one of my favorite childhood fast food treats- Taco Bell Cinnamon Twists. These are definitely way better!


Homemade Cinnamon Twists are a super impressive treat to make, and mastering quick puff pastry is such a great kitchen skill to have. You can use it for the crust of Mini Pot Pies, Apple Turnovers, even puff pastry cinnamon rolls.

Simple Ingredients Needed for Puff Pastry Cinnamon Twists:

  • Flour
  • Salt
  • Baking Powder
  • Unsalted Butter
  • Sour Cream
  • Cinnamon Sugar


Supplies Needed for Simple Puff Pastry Cinnamon Twists :

  • Rolling Pin
  • Pizza Cutter or Sharp Knife
  • Large Mixing Bowl
  • Small Bowl
  • Sheet pan
  • Can I use a store bought puff pastry sheet instead of homemade puff pastry?

Sure- you can use ready-made puff pastry if you’d like. Thaw a sheet of puff pastry to cool room temperature and them skip to the butter and cinnamon sugar.

In the mood for a savory version? Try brushing the dough with garlic butter and herbs instead

The Process for making Cinnamon Puff Pastry Twists:

Start by combining your dry ingredients in a large bowl. The cut the butter into large chunks and add to the flour mixture.


Use your fingers to flatten each butter chunk.


Add the sour cream, and use a large spatula or bowl scraped to incorporate it into the dough. It won’t come together completely yet – so don’t worry.


Turn the dough onto a lightly floured work surface. This is how it will look- disastrous right? Don’t worry it will be fine. Give it a few quick kneads until it comes together like this:


The dough may seem a little dry, but don’t fret- it will be hydrate lots as it chills. At this point- flour your rolling pin- and roll dough into an 8 x 10 rectangle. (get your ruler handy!)


Use a pastry brush to dust off any extra flour from the surface, and fold the dough like a letter- bringing the top down and then the bottom folded over that.


Flip the dough over, rotate it 90˚ so that it’s vertical, and repeat the process one more time. Roll into 8×10, dust off, fold like a letter. (add extra flour as needed to prevent sticking)


Wrap in plastic wrap and chill dough for at least 30 minutes. (Longer is OK, it can also be frozen at this point and reserved for when you are ready to use it.)


After chilling- you have yourself a chunk of puff pastry dough that can be used for whatever you’d like! For this recipe I transferred it back to a lightly floured surface and rolled it out to about 1/4 inch thick.


Brushed it with a little melted butter and top with cinnamon sugar mixture, pressing it into the dough- and flip it over.


Apply another layer of butter and cinnamon sugar and cut the dough into long strips. Twist them by holding the short side and rotate and twist them. Place twists on a large baking sheet and bake until golden brown.


Look at that flaky puff pastry. Would you ever know this wasn’t regular puff pastry? I like to sprinkle cinnamon sugar on them again after they cooled because that’s how I roll.


Cinnamon Twists (with Quick Puff Pastry)

Cinnamon Twists (with Quick Puff Pastry)

Yield: 1 batch of puff pastry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Recipe from: King Arthur Flour


  • 1 1/2 cups all purpose flour, 6 oz
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 cup 8 oz unsalted butter, chilled well and cut into chunks
  • 1/2 cup 4 oz sour cream (full fat)
  • For Cinnamon Twists:
  • 2 tablespoons butter, melted
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup plus 2 tablespoons white sugar


  1. In a medium bowl, combine the flour, salt and baking powder.
  2. Add the chunks of butter into the dough, flattening each piece with your fingers
  3. Add the sour cream, and gently mix it into the dough. It won't be cohesive at this point.
  4. Turn the dough onto a floured work surface and bring it together with a few quick kneads. Pat the dough into a square and roll it into an 8x10 rectangle- using flour as needed to prevent sticking.
  5. Dust off any excess flour from the surface of the dough, and fold in three. (like a letter)
  6. Flip the dough over, rotate it 90 degrees, and repeat the process. (Rolling to an 8x10 rectangle and then folding.) Wrap dough and chill for at least 30 minutes before using.

If making Cinnamon Twists:

  1. Roll chilled dough to 1/4 inch thickness. Brush with melted butter and sprinkle with about half the cinnamon sugar. Press sugar mixture into the dough, flip it over and repeat with another brush of butter and cinnamon sugar topping.
  2. Cut dough into 1 inch strips (I used a ruler to help me stay straight) Pick up each strip and twist the ends into opposite directions until dough is spiraled.
  3. Place twists onto a parchment-lined baking sheet, pressing the ends down as you arrange them. Bake at 400 degrees F for 15-18 minutes or until golden brown. Cool on a wire rack and dust with additional cinnamon sugar if desired.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I have some of this pastry dough in my refrigerator right now just waiting to be transformed into something delicious. I am slightly obsessed with it. Love the cinnamon twists!

  2. Hey Audra — LOVE this quick version. Just wondering if you tried this method with croissants?

    1. Hey Carolyn!
      I haven’t tried croissants and I honestly don’t think you’d get the result you want. They use a yeasted dough which is essential for the puffy fluffy flaky texture. These would be great for other pastries though! :)

  3. I can see a weekend baking project with the grandchildren (who arrive tonight and are here til Sunday) Thanks for the inspiration

  4. Quick puff pastry totally seems like an oxymoron!! I won’t tell about the Taco Bell cinnamon twists if you don’t tell about my disgusting love for their hard tacos. I haven’t eaten one in forever, but….there’s just something about them that is so good (until the next morning, of course)

  5. The cinnamon sticks look light and delicious, perfect with a morning coffee. :) Thank you so much for sharing some of what you learned at Blog&Bake! This puff pastry dough is amazing. I usually skip over recipes requiring puff pastry because of the time and talent involved (neither of which I have). You make this look very do-able! Armed with your photos and directions, I will give it a go! Thanks!

  6. Ooooooooooooo!! *picks jaw up off the floor* *wipes away drool*

    One quick question, though: After you fold it light a letter the second time, do you chill it just like that? Then when you want to use it, do you roll it out again or do you unfold it like you would with the storebought stuff? (Did that question even make sense?)

    I’m so dang impressed with you right now. Croissants, macarons and now quick puff. Dang, girl.

    1. I think I understand your question :) After you fold it the second time into thirds- wrap it just like that and chill.
      If you are going to freeze it you can freeze it that way too- BUT- you don’t want to un-fold it and roll out, but actually roll it out with the folds- that helps create the layers. Does that make sense? Sorry I didn’t document a photo of that step :)

  7. It literally blew my mind when you told me about this puff pastry! Seriously it has revolutionized the way in which I’m going to bake.

  8. I love anything with cinnamon sugar and bread. This looks really delicious and cinnamony and crunchy. I’ll definitely have to try making this at some point.

  9. Love your blog- thanks for making a printable copy of this recipe. Could you fix the link for printing or is it my device?
    I am wanting to try this with sausages to make some rolls.
    Thanks again, J

    1. Hey Jay! I just tested the print link from my computer and it seems to be working fine! Let me know if it’s still giving you issues.

  10. Isn’t quick puff pastry the best?! I always try to keep it on hand in my freezer for projects :) These cinnamon twists look amazing, you can never go wrong with cinnamon sugar!

  11. Hey audra, you are an inspiration. I’m a seriously novice baker and your recipes inspire me. You make everything seem easy. I’m definitely tryig to make this next weekend. Thanks!

  12. Boy, those look soooooo good… Love this blitz puff paste. I do them with cheese filling for parties and, as you say, stand them up in a tall glass or small vase. Glad you’re already enjoying what you learned up here in VT! Thanks for sharing –

  13. Could you prepare these and leave them in the fridge ready to bake for a few hours so that they could be served fresh? or would the pastry not “puff”?

  14. hi audra, can i use this dough to make croissants? also, can i use greek yogurt or whole milk instead of sour cream?
    I’ve been wanting to make a puff pastry but it takes too much time (which I do not have at the moment). next to that, your method is like lounging on a couch reading a great book. You have no idea how much you inspire me.

    Much love from Manila,
    Paige :)

  15. I want to try these this afternoon – but I was hoping to pulse the dough together in the food processor like making pie crust. Will that work?

    Thanks soooo much!! I’m pairing these with strawberries and whipped cream for a girls party tonight! :)

    1. For this I really don’t think so. You need to use your hands to really spread and flatten the butter. That’s what creates all the flakey layers in the pastry.

  16. I’ve made the twist up by 10am. May I put in refrigerator till the next morning to bake?

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