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Close-up of baked crescent roll dough twisted into thick spiral shapes on an aluminum baking sheet, showing a puffy, flaky texture.

Irresistible Flaky Crescent Roll Cinnamon Twists

These quick and easy Crescent Roll Cinnamon Twists feature a puffy, flaky dough, a rich dark brown caramelized sugar crust, and a thick, opaque white vanilla glaze. Ready in under 30 minutes for the perfect breakfast pastry.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 twists
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tube refrigerated crescent roll dough (8 oz / 226g)
  • 3 tbsp unsalted butter (45g), melted
  • 1/3 cup dark brown sugar (70g)
  • 1 tbsp ground cinnamon (8g)
  • 1 cup powdered sugar (120g), sifted
  • 1-2 tbsp heavy cream (15-30ml)
  • 0.5 tsp vanilla extract (2ml)

Equipment

  • 1 Aluminum Baking Sheet Essential for even heat distribution and crisp edges.
  • 1 Parchment Paper Prevents caramelized sugar from sticking to the pan.
  • 1 Pizza Cutter Slices dough cleanly without mashing layers.

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Whisk together the dark brown sugar and ground cinnamon in a small bowl. Melt the unsalted butter and set aside.
  2. Unroll the crescent dough onto a lightly floured surface. Pinch the diagonal perforations together to form a solid rectangle. Brush the melted butter evenly over the dough.
  3. Sprinkle the cinnamon-sugar mixture evenly over the butter. Fold the dough in half horizontally to cover the filling. Slice vertically into 8 thick strips using a pizza cutter.
  4. Gently twist each strip 3 to 4 times into a spiral. Place on a parchment-lined aluminum baking sheet with 2 inches (5cm) of space between each twist.
  5. Bake for 10 to 12 minutes until the dough is puffy, the edges are lightly crisped and golden-brown, and the sugar filling looks slightly caramelized.
  6. Whisk the powdered sugar, vanilla extract, and 1 tbsp of heavy cream. Add more cream if needed to create a thick, opaque white glaze. Drizzle horizontally over the slightly cooled twists.

Notes

Keep the crescent dough cold in the fridge right up until you are ready to unroll it.
Wait 5 minutes for the twists to cool before glazing, otherwise the icing will melt off.