
These flaky cinnamon spirals have been my go-to weekend treat for ages. There's something special about the combo of crisp puff pastry layers and spicy cinnamon that makes a bakery-style snack in just a few minutes, but tastes like you've been slaving away all day.
I stumbled onto this idea one wet morning when I wanted something sweet but couldn't face complicated baking. It's now what I whip up whenever friends drop by without warning. Seeing their happy faces when they taste these warm twists makes the tiny bit of effort totally worthwhile.
What You'll Need
- Puff pastry sheet: Just thawed but still chilly for max flakiness
- Unsalted butter: Melted to stick the sugar and make everything turn golden
- Granulated sugar: Gives that basic sweetness that turns lovely and caramelized
- Ground cinnamon: The key flavor that fills your home with that amazing smell
- Brown sugar: You can skip it, but it adds a richer flavor to the filling
- Vanilla extract: Boosts the cinnamon's warmth with gentle flavor notes
- Egg: For coating so you get that picture-perfect golden color
- Powdered sugar: Skip if you want, but adds that fancy bakery finishing touch
Simple Preparation Steps
- Get Your Pastry Ready:
- Let your puff pastry sit out about half an hour until it's bendable but not warm. On a slightly floury countertop, gently flatten it to roughly 10 x 12 inches. Don't handle it too much or you'll lose all those buttery bits that make it puffy. Turn your oven to 400°F and put some parchment on a baking tray.
- Mix Your Sweet Stuff:
- Stir together your regular sugar and cinnamon until it's all one color. This simple mix turns into something amazing in the hot oven as it gets all caramelized against the buttery dough. Throw in some brown sugar if you want - it adds a hint of deeper flavor that works really well with cinnamon.
- Coat With Butter And Spices:
- Spread melted butter all over the pastry, right to the edges. This butter does three important things: it makes the sugar mix stick properly, it keeps the layers separated, and it helps everything turn a nice golden color while baking. Sprinkle your cinnamon sugar mixture all over the buttered surface.
- Shape Your Dough:
- Fold the pastry the long way so the sugary sides touch, making a cinnamon sandwich. Press gently to stick it together without squashing those flaky layers. Using a sharp knife or pizza cutter, cut the folded dough into 1-inch strips. Clean cuts help them puff up better while baking.
- Twist Them Up:
- Grab each strip at both ends and twist in opposite ways to make a spiral shape. The great thing about this snack is that messy-looking twists actually seem more homemade once they're baked. Put each twisted piece on your parchment-lined tray with space between them to grow.
- Bake Until Done:
- Brush each twist with beaten egg to give them that fancy bakery shine. Pop them in your hot oven for 12-15 minutes, but keep an eye on them after 10. You want deeply golden edges and puffy centers that show they're crispy but still soft inside.
- Cool And Enjoy:
- Let them sit on the baking tray for 5 minutes before moving them. This short rest helps them firm up so they don't fall apart. Eat them warm for the best smell or at room temp if that's easier. A light sprinkling of powdered sugar makes them look extra fancy.

The thing I love most about making these is when my kitchen fills up with that amazing cinnamon smell. It takes me back to weekends at my grandma's house where cinnamon treats meant family was coming over. That's why these simple twists feel like more than just pastry to me. They're little memory-makers.
Keeping Them Fresh
These cinnamon spirals stay nice and crisp when kept in a sealed container at room temp for a couple days. After that, the outside gets a bit soft, though they still taste good. If you want to keep them longer, freeze the cooled twists in a single layer, then put them in a freezer bag. When you're ready to eat them, warm them in a 300°F oven for about 5 minutes to make them crispy again.
Prep Them Early
For hot twists whenever you want, make everything up to the twisting part, then freeze the unbaked twists on a tray. Once they're frozen solid, toss them in a freezer bag where they'll keep for up to three months. When you're hungry for some, put the frozen twists straight on a parchment-lined tray, brush with egg, and bake at 400°F, just add about 3 extra minutes to the cooking time. Don't bother thawing first.

Great Combos
These yummy cinnamon twists go amazingly well with morning coffee or afternoon tea, turning an ordinary break into something special. For a bigger breakfast, serve them with fresh fruit or yogurt to cut the sweetness. They're also fantastic as dessert when served warm with a scoop of vanilla ice cream or some cream cheese drizzle on top. When you're hosting a party, arrange them on a plate with other finger sweets for an easy but impressive spread.
Frequently Asked Questions
- → How long do they need in the oven?
Bake for around 12–15 minutes at 200°C (400°F). Check after 10 minutes for a beautiful golden look.
- → Can I change the filling?
Absolutely! Try chocolate spread, fruit jam, or even cream cheese. Citrus zest or crushed nuts also add a nice twist.
- → How should I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days. To make them crispy again, give them a quick reheat.
- → Can I prep these in advance?
Sure! Assemble them, leave them covered in the fridge, and bake when needed. For best results, avoid storing baked ones too long.
- → What if I don’t have puff pastry?
Puff pastry works best, but you can use crescent dough, fillo dough, or pie crust as backups.
- → What makes them shiny and golden?
Before baking, brush them with a beaten egg. It gives the surface a nice golden, glossy look.