This recipe began as a quick after-school treat and evolved into a weekend staple at our house. These Cinnamon Crescent Twists are built on the humble refrigerated crescent roll, elevated with a buttery cinnamon-sugar filling and a delicate glaze that sets them apart from ordinary pastries. I first discovered how magical the combination of packaged dough and a few pantry staples could be on a hectic Saturday morning when I needed something warm and comforting fast. The twists were golden within minutes and the aroma filled the house — everyone gathered around the kitchen counter, and my kids declared them an instant favorite.

What makes these so appealing is their simplicity and the contrast of textures: a flaky, slightly crisp exterior from a quick bake, a tender, buttery interior with pockets of caramelized brown sugar, and a sweet, glossy finish from the glaze. They are wonderfully forgiving, which is ideal for busy parents or novice bakers who want a satisfying outcome without fuss. Whether you need an easy holiday brunch addition or a cozy Saturday morning treat, these twists deliver comfort and flavor with minimal effort.

Ingredients

• Refrigerated crescent rolls (1 8-ounce package): Use the classic crescent roll dough found near the refrigerated biscuits. Look for an 8-ounce package with 4 rectangles; the dough provides the flaky texture and buttery base.
• Brown sugar (1/4 cup packed): Light packed brown sugar adds moisture and a caramel note. I prefer Domino or store-brand light brown sugar; pack it firmly into the measuring cup for consistent sweetness.
• Butter (2 tablespoons softened + 1 tablespoon melted for glaze): Use unsalted butter for control over salt; allow the 2 tablespoons to soften to room temperature so it blends smoothly with sugar. Reserve 1 tablespoon melted for the glaze.
• Ground cinnamon (1 teaspoon): Choose a mid-strength cinnamon like Ceylon or Saigon depending on how bold you want the flavor. A teaspoon creates a warm, balanced cinnamon presence without overpowering the sweet dough.
• Confectioners' sugar (1/4 cup): Also known as powdered sugar, it dissolves easily for a silky glaze. Sift if lumpy for the smoothest finish.
• Hot water (1 to 1 1/2 teaspoons): Add sparingly to the glaze to reach desired consistency. Start with 1 teaspoon and add more to thin the glaze for drizzling.

Instructions

Prepare the dough: Preheat the oven to 375°F. Open the 8-ounce package of crescent rolls and unroll the dough, pressing along seams so you have four rectangles instead of triangles. Press the seams well with your fingertips to seal — this prevents filling leakage while baking. Line a baking sheet with parchment or lightly grease it to prevent sticking. Make the filling: In a small bowl, combine 1/4 cup packed brown sugar, 2 tablespoons softened butter, and 1 teaspoon ground cinnamon. Use a fork or small spatula to blend until smooth and spreadable. The softened butter emulsifies the sugar and creates a paste that will melt into pockets of caramel as the dough bakes. Assemble the layers: Spread the cinnamon-butter mixture evenly over two of the sealed rectangles, leaving a 1/4-inch border. Place the remaining two rectangles on top, pressing lightly to adhere. The layered approach traps the filling between dough layers so when you twist the strips the filling stays mostly inside rather than burning on the pan. Cut and twist: Starting from a long side, use a pizza cutter or sharp knife to cut each stacked rectangle into three equal strips (you should have six strips per stacked set). Carefully pick up each strip, twist it several times along its length to create a rope-like spiral, then pinch the ends together to seal. Twisting concentrates the filling and creates the classic shape and flaky texture. Bake to golden perfection: Place the twists on the prepared baking sheet, spacing them about 1 inch apart. Bake at 375°F for 12–14 minutes, rotating the sheet halfway if your oven has hot spots. Look for a deep golden-brown color on top and bottom; visual cues are more reliable than time alone. Remove immediately to a wire rack to prevent overbaking on the hot pan. Glaze and serve: While the twists are cooling briefly, whisk 1/4 cup confectioners' sugar with 1 tablespoon melted butter and 1 teaspoon hot water; add up to 1/2 teaspoon more water if necessary to achieve a pourable glaze. Brush or drizzle the glaze over warm twists so it sets into a thin, sweet coating. Serve warm for best texture and flavor.

Storage Tips

Store cooled twists in an airtight container at room temperature for up to 24 hours to preserve flakiness. For longer storage, arrange cooled twists in a single layer on a tray and freeze until firm, then transfer to a freezer bag for up to 3 months. To reheat frozen or refrigerated twists, pop them on a baking sheet and warm at 325°F for 6–8 minutes or until heated through; this refreshes crispness without overbrowning. Avoid microwaving for reheating as it softens the pastry excessively.

Ingredient Substitutions

For a dairy-free version, substitute dairy-free butter spreads of baking quality in equal amounts (2 tablespoons for filling, 1 tablespoon melted for glaze). To reduce sugar, try using 3 tablespoons packed brown sugar instead of 1/4 cup and adjust glaze sweetness by halving the confectioners' sugar and adding a splash of vanilla extract. If you prefer roomier spice, add 1/2 teaspoon nutmeg or swap half the cinnamon for pumpkin pie spice. Gluten-free pre-made crescent dough is rare; for gluten-free but similar flavor, use store-bought pastry sheets suitable for twisting, though texture will vary.

Serving Suggestions

Serve warm on a platter with a dusting of extra confectioners' sugar and a side of fresh fruit to balance sweetness. They pair beautifully with a strong breakfast coffee or a cardamom latte. For a brunch spread, arrange them with scrambled eggs, a simple green salad, and yogurt parfaits. Garnish with a light sprinkle of flaky sea salt for a modern contrast or a few toasted pecans on top of the glaze for crunch and visual appeal.

Cultural Background

While not a traditional pastry from a single region, these twists draw inspiration from European laminated dough confections like Danish pastries and twisted breads found in many baking traditions. The approach of using pre-made dough to mimic bakery-style treats is a modern, practical adaptation embraced by home cooks across the United States. The cinnamon-sugar profile echoes warm-spiced pastries common to holiday breakfasts and is tied to family rituals of sharing sweet breads in morning gatherings.

Seasonal Adaptations

In cooler months, swap in 1/4 teaspoon ground cardamom or a pinch of ground cloves for a winter spice variation. For autumn, stir in 1–2 tablespoons canned pumpkin puree to the filling and reduce butter slightly for a pumpkin-cinnamon twist. In spring and summer, lighten the glaze with lemon zest and replace half the confectioners' sugar with a tablespoon of fresh lemon juice for a brighter finish that complements seasonal berries.

Meal Prep Tips

Assemble the twists up to the step before baking and place them on a parchment-lined tray, covered lightly, in the refrigerator for up to 24 hours; bake directly from chilled, adding 1–2 minutes if needed. For freezer prep, freeze the unbaked twists on a tray until solid, then transfer to a freezer bag; bake from frozen, adding 4–6 minutes to the bake time. Label containers with baking instructions and date to make mornings effortless.

These Crescent Twists are a tiny celebration of convenience and comfort — quick to prepare, comforting to eat, and endlessly adaptable. Give them a try the next time you want a warm, homemade treat without a huge time commitment. I hope they become one of your easy family favorites.