Cinnamon Twists (with Quick Puff Pastry)
Prep time: 
Cook time: 
Total time: 
Yield: 1 batch of puff pastry
Recipe from: King Arthur Flour
  • 1½ cups all purpose flour (6 oz)
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 cup (8 oz) unsalted butter, chilled well and cut into chunks
  • ½ cup (4 oz) sour cream (full fat)
  • For Cinnamon Twists:
  • 2 tablespoons butter, melted
  • 1½ tablespoons ground cinnamon
  • ¼ 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 ¼ 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.
Recipe by The Baker Chick at