This recipe for Cinnamon Crescent Twists has been a weekend lifesaver in our house for years. I first pulled this together one bleary Saturday morning when I had crescent roll dough in the fridge and a craving for something warm and cinnamon-scented. The entire process—from pressing the seams to twisting the strips—became a small ritual that made the kitchen smell like a bakery and convinced my kids to linger at the table. It’s a recipe born from practicality and little pleasures: accessible ingredients, minimal hands-on time, and an unmistakable golden, buttery finish.

What I love most about these twists is how reliably they please a crowd while feeling special. The exterior becomes lightly crisp and golden in the oven while the center stays soft and tender. The filling melts into pockets of caramelized sweetness and the simple glaze adds just enough shine and extra sweetness without overpowering the buttery cinnamon notes. Whether you pull them out for a weekday treat, a leisurely brunch, or a school-lunch surprise, they have an effortless charm that makes mornings better.

Ingredients

• Refrigerated crescent rolls (8 oz package): Look for the classic 8-ounce package with 8 triangles; the pre-laminated dough gives a light, tender crumb and golden finish. I use the regular brand from the supermarket—no need for crescent sheet varieties.
• Brown sugar (1/4 cup packed): Use light brown sugar for a subtle molasses depth; packed measurement ensures consistent sweetness and caramelization during baking.
• Unsalted butter (2 tablespoons, softened): Softened butter spreads easily into the sugar mixture; unsalted lets you control sodium. Room temperature is key so it blends smoothly with the sugar.
• Ground cinnamon (1 teaspoon): Freshly opened cinnamon works best for aromatic flavor; measure level for balanced spice without bitterness.
• Confectioners' sugar (1/4 cup) for glaze: Sift if lumpy to ensure a silky finish that brushes on easily.
• Butter for glaze (1 tablespoon, melted): Adds sheen and richness; melt gently so the glaze stays smooth.
• Hot water (1 to 1 1/2 teaspoons): Use to thin the glaze to the desired consistency—start with 1 teaspoon and add up to 1 1/2 teaspoons for a looser brushable glaze.

Instructions

Prepare the dough: Preheat the oven to 375°F. Unroll the crescent dough and separate into the four pre-perforated rectangles. Press the seams firmly so the layers seal into flat rectangles; this prevents the filling from leaking out during baking. Place the rectangles on a lightly greased baking sheet or parchment-lined tray to prepare for filling. Make the filling: In a small bowl, combine 1/4 cup packed brown sugar, 2 tablespoons softened butter, and 1 teaspoon ground cinnamon until you have a spreadable paste. The softened butter should emulsify with the sugar—if the butter is too cold, the mixture will be coarse and harder to spread evenly. Assemble and seal: Spread the brown sugar mixture evenly over two of the rectangles, leaving a small margin at the edges to make sealing easier. Top each with the remaining two rectangles, pressing gently to seal the edges. Starting from a long side, use a pizza cutter or sharp knife to cut each stacked rectangle into three even strips—each strip will become a twist. Twist and bake: Take each strip and twist it several times along its length, then press the ends together to seal. Place twisted strips on a greased baking sheet with some spacing to allow even heat circulation. Bake for 12 to 14 minutes, or until the twists are puffed and golden brown. Look for even color and a slightly crisp exterior while the inside remains soft. Glaze and finish: Remove twists from the oven and transfer to a wire rack. In a small bowl, whisk together 1/4 cup confectioners' sugar, 1 tablespoon melted butter, and 1 to 1 1/2 teaspoons hot water until smooth. Brush the warm twists generously with the glaze so it flows into crevices. Serve warm for the best texture and flavor.

Storage Tips

Store cooled twists in an airtight container at room temperature for up to 24 hours; beyond that, refrigerate for up to 3 days. To freeze, layer cooled twists between sheets of parchment in a freezer-safe container or bag and freeze for up to 3 months. Reheat from frozen at 325°F for 8 to 12 minutes, or thaw overnight in the refrigerator and reheat for 6 to 8 minutes. Use a wire rack for reheating so steam can escape and the exterior regains a slight crispness.

Ingredient Substitutions

If you prefer a lighter sweetness, swap the brown sugar for coconut sugar one-to-one; the flavor will be more caramel-like and less molasses-forward. For a dairy-free version, use a vegan butter substitute at the same measurements and ensure the crescent dough is dairy-free (some refrigerated doughs contain butter). For a richer filling, stir in a teaspoon of vanilla extract or a pinch of ground cardamom with the cinnamon—both complement the brown sugar beautifully.

Serving Suggestions

Serve warm with a mug of coffee, a latte, or a glass of cold milk. For brunch, pair with scrambled eggs and fresh fruit to balance the sweetness. Garnish with a light dusting of extra confectioners' sugar or a sprinkle of chopped toasted pecans for texture. For an indulgent dessert, offer a scoop of vanilla ice cream alongside a warm twist.

Cultural Background

The combination of cinnamon and butter in quick pastries draws from long-standing American breakfast traditions where convenience meets comfort. Crescent dough, while commercially produced in the 20th century, is inspired by laminated doughs used in European pastries. This small, modern adaptation creates a homestyle pastry that nods to both bakery techniques and busy family kitchens where time is limited but flavor remains essential.

Seasonal Adaptations

In autumn, stir a pinch of nutmeg or pumpkin spice into the filling for a seasonal twist. For winter holidays, use orange zest in the glaze for a citrus note that brightens the cinnamon. In spring and summer, lighten the glaze and serve the twists with a tangy berry compote to cut through the richness. Small changes to spice and garnish help adapt this treat for any season.

Meal Prep Tips

To streamline morning baking, assemble the twists the night before and keep them covered in the refrigerator on the baking sheet; bake straight from chilled the next morning, adding 1 to 2 minutes to the bake time if necessary. Alternatively, bake ahead and freeze individual portions; reheat quickly in a warm oven for a ready-made breakfast that tastes freshly baked. Label containers with dates to maintain freshness.

These Cinnamon Crescent Twists are a small, uncomplicated pleasure—fast enough for weekday mornings but charming enough for company. I hope they become a favorite in your home as they are in mine; share them warm, and watch how quickly they disappear.