Cinnamon Twists
Delicious cinnamon twists made from flaky puff pastry, brushed with butter and sprinkled with cinnamon sugar, served with a creamy cream cheese dip.
Ingredients
For the twists
- 1 sheet puff pastry (thawed if frozen) Store-bought is fine; all-butter puff pastry gives the best flavor.
- 2 tablespoons butter, melted You can use salted or unsalted.
- 1/4 cup granulated sugar For coating.
- 1 tablespoon ground cinnamon Adjust up or down to taste.
For the cream cheese dip
- 1/2 cup cream cheese, softened Full-fat for best texture.
- 1/4 cup powdered sugar Replace with honey for a looser dip.
- 1 teaspoon alcohol-free vanilla extract Use pure alcohol-free vanilla extract if possible.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the puff pastry slightly on a floured surface to smooth seams and make it a touch thinner (about 12 x 9 inches).
- Cut the pastry into 12 even strips (or 6 wider twists if you want chunkier pastries).
- Brush each strip lightly with melted butter, coating both sides where possible.
- Mix the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the buttered strips.
- Gently twist each strip several times and place them on the prepared sheet about 1 inch apart.
Baking
- Bake for 12–15 minutes, watching for a deep golden brown; rotate the pan halfway for even coloring.
Cream Cheese Dip
- While the twists bake, beat the softened cream cheese with powdered sugar and vanilla until smooth and scoopable.
- Serve the twists warm with the cream cheese dip.
Notes
If you prefer less sugar, reduce the granulated sugar by a tablespoon. For a dairy-free version, try a plant-based cream cheese and vegan puff pastry.