Cinnamon Crescent Twists
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I whipped up these delightful Cinnamon Crescent Twists to accompany the creamy scrambled egg recipe I shared yesterday. Now, I stumbled upon these twists in the May issue of Simple and Delicious, right alongside the egg recipe. I couldn’t resist making a few tweaks to the original recipe to suit my tastes.
These twists utilize one of my favorite products—crescent dough. They’re incredibly easy to make, and my family absolutely loved them. In fact, I made a double batch for my crew of five, and they were devoured in no time. The combination of buttery, cinnamon-flavored goodness was simply irresistible.
Whether you’re serving them for breakfast, brunch, or a sweet snack, these Cinnamon Crescent Twists are sure to be a hit. Enjoy making and sharing these delicious treats with your loved ones!
Ingredients for Cinnamon Crescent Twists
- REFRIGERATED CRESCENT ROLLS
- BROWN SUGAR
- BUTTER
- GROUND CINNAMON
- CONFECTIONERS’ SUGAR
- HOT WATER
Instructions for Cinnamon Crescent Twists
Prepare the Dough: Separate the crescent roll dough into four rectangles. Press the seams to seal and create an even surface.
Make the Filling: In a small bowl, combine the brown sugar, softened butter, and ground cinnamon. Mix until well combined. Spread this mixture evenly over two of the rectangles.
Assemble the Twists: Place the remaining two rectangles on top of the ones with the filling, creating a sandwich. Starting from the long side, cut each rectangle sandwich into three strips. Using a pizza cutter makes this step easy and precise.
Twist the Strips: Twist each strip several times and then seal the ends together to secure the filling inside.
Bake the Twists: Arrange the twisted strips on a greased baking sheet. Bake in a preheated oven at 375°F (190°C) for 12-14 minutes, or until the twists are golden brown.
Cool and Glaze: Immediately transfer the baked twists to wire racks to cool slightly. While the twists are still warm, combine the glaze ingredients—powdered sugar, milk, and vanilla extract—in a small bowl. Brush the glaze over the warm twists.
Frequently Asked Questions
Can I add other fillings to the twists?
Absolutely! You can get creative with the filling. Try adding chopped nuts, raisins, or even a chocolate spread for a different flavor combination.
How do I store leftover twists?
Store any leftover twists in an airtight container at room temperature for up to 2 days. You can also reheat them in the oven at a low temperature to restore their freshness.
Can I use a different type of glaze?
Definitely! You can experiment with different glazes, such as a cream cheese glaze or a maple glaze, to add a unique twist to the recipe.
How do I prevent the twists from sticking to the baking sheet?
To prevent sticking, you can use parchment paper or a silicone baking mat on the baking sheet. This also makes cleanup easier.
10How do I know when the twists are done baking?
The twists are done when they are golden brown and puffed. Baking time may vary slightly depending on your oven, so keep an eye on them towards the end of the baking time.
For more recipes like this, try:
Cinnamon Crescent Twists
Real Mom Kitchen
Equipment
Ingredients
- 8 oz pkg refrigerated crescent rolls
- ¼ cup packed brown sugar
- 2 Tbsp butter softened
- 1 tsp ground cinnamon
Glaze:
- ¼ cup confectioners’ sugar
- 1 Tbsp butter melted
- 1 to 1-½ tsp hot water
Instructions
- Separate crescent roll dough into four rectangles; press seams to seal.
- In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.
- Starting from a long side, cut each rectangle into three strips (I use my pizza cutter to do this). Twist each strip several times; seal ends together.
- Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
- Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.
