Cinnamon Twists

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Made with my secret ingredient (Jiffy Pizza Crust Mix), these homemade cinnamon twists are flaky on the outside, soft on the inside, and topped with cinnamon sugar and a sweet powdered sugar glaze.

Close-up of cinnamon twists.

Sometimes called French twists, these cinnamon twists are kind of a cross between a churro and the cinnamon twists you’d find at Taco Bell. However, there’s no deep fryer in sight. We’re making baked cinnamon twists today. We’re also not using puff pastry. I know, what a shocker! Instead, we’re using a boxed pizza crust mix. Trust me, once you give this secret ingredient a go, you’ll never look back.

The pizza dough ensures the twists are crunchy and flaky on the outside and soft and buttery on the inside. Plus, we add cinnamon sugar on the inside and outside so it’s bursting with that quintessential fall flavor. The final piece is a simple sugar glaze drizzled over the top for the perfect mix of sweetness and spice. 

Fortunately, this cinnamon twist recipe is super easy to follow. First, gather your ingredients: confectioners and granulated sugar, ground cinnamon, salt, the pizza crust mix, butter, heavy whipped cream, and vanilla extract. Then we need to prep the dough, brush it with melted butter and sprinkle on the cinnamon sugar. Next, it’s time to twist, y’all. Make your twists and then pop them in the oven. Once they’re golden brown and crunchy goodness, we make the sugar glaze and add another sprinkle of cinnamon sugar on top for good measure. 

These deliciously easy cinnamon twists make the perfect snack or dessert. We love to serve them with our homemade pizza on Friday nights as a special treat. If your family love these twist as much as I do make sure you check out some of my other cinnamon recipes like; Easy Homemade Cinnamon Rolls, Stuffed Cinnamon Toast Sticks, Cinnamon Tortilla Chips, and Easy Stuffed Cinnamon Rolls.

Labeled ingredients for cinnamon twists.

Recipe Ingredients

  • Granulated sugar
  • Ground cinnamon
  • Salt
  • Jiffy Pizza Crust Mix
  • Melted unsalted butter
  • Powdered/confectioners’ sugar
  • Heavy whipping cream
  • Orange juice/vanilla extract

Helpful Kitchen Tools

How to Make Cinnamon Twists

Lightly spray a baking sheet with cooking spray.

Preheat oven to 375°. Lightly spray a baking sheet with nonstick cooking spray.

In a small bowl, combine sugar, cinnamon, and salt.

In a small bowl, combine sugar, cinnamon, and salt. Set aside.

Combine pizza crust and water.

In a medium bowl, combine the pizza crust mix and hot water.

Stir ingredients until a dough forms.

Stir until a soft dough forms.

Cover the dough and let it sit for 5 minutes.

Cover and let stand for 5 minutes (dough will be sticky).

Turn out dough onto a floured surface.

Turn dough out onto a lightly floured surface.

Knead dough a couple of times.

Knead it 2 to 3 times.

Stretch dough into a rectangle.

Using floured hands, press dough into an 8×4-inch rectangle.

Cut the dough lengthwise into 8 strips.

Cut the dough lengthwise into 8 strips.

Brush dough with melted butter.

Brush dough with melted butter.

Sprinkle dough with half of the cinnamon sugar.

Then sprinkle it with half of the cinnamon-sugar mixture. 

Press two ends together.

Fold 1 dough strip in half and press ends together.

Twist dough.

Then twist it into a 6-inch rope.

Place rope on prepared baking sheet.

Place the rope on the prepared baking sheet.

Repeat with remaining dough strips; placing ropes 1 inch apart.

Baked cinnamon twists on wire rack.

Bake until golden brown (13 to 15 minutes).

Let cool completely on a wire rack.

Combine glaze ingredients in a bowl.

In a small bowl, combine confectioners’ sugar, cream, and orange juice or extract.

Stir glaze ingredients together.

Stir until smooth.

Drizzle cinnamon twists with glaze.

Drizzle over cinnamon twists.

Sprinkle cinnamon twists with remaining cinnamon sugar.

Sprinkle with the remaining cinnamon mixture.

Cinnamon twists on plate.

Enjoy!

Storage

  • Store leftovers in an airtight container at room temperature for up to 1 week. I recommend quickly reheating them in the oven or air fryer to bring back the crispiness.
  • You can also freeze leftover twists for up to 3 months. Thaw at room temperature before reheating as above.

Recipe Notes

  • For extra flavor, combine the cinnamon with brown sugar instead of white sugar. 
  • Another way to add more flavor is to add 1/2 teaspoon of ground nutmeg or ground cardamon to the filling.
  • If you like, add golden raisins or dried cranberries to the filling before twisting the dough.

Recipe FAQs

Can you make cinnamon twists in the air fryer?

If your air fryer basket is big enough, you can totally make them in the air fryer. Otherwise, feel free to cut them in half. I’d turn them after about 5 minutes and check them a few minutes later. They should need about half the cooking time compared to the oven.

How do you serve cinnamon twists?

Now, they clearly taste delicious as is. But you can also serve them with a dipping sauce, like salted caramel sauce, hot fudge sauce, melted chocolate, or even store-bought cream cheese frosting. Don’t knock it ’til you try it! 

Check out these other cinnamon snacks:

Easy Homemade Cinnamon Rolls

Stuffed Cinnamon Toast Sticks

Cinnamon Tortilla Chips

Easy Stuffed Cinnamon Rolls

Cinnamon Apple Crisps (Only 3 ingredients)

Container of cinnamon twists.

Cinnamon Twists

Made with my secret ingredient (Jiffy Pizza Crust Mix), these cinnamon twists are flaky on the outside, soft on the inside, and topped with cinnamon sugar and a sweet powdered sugar glaze.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cinnamon, twists
Servings: 4
Calories: 71kcal

Ingredients

  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 dash salt
  • 1 6.5-ounce box Jiffy Pizza Crust Mix, whisked
  • 1/2 cup hot water (80° to 90°)
  • 1 tablespoon melted butter
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon orange juice or vanilla extract

Instructions

  • Preheat oven to 375°. Lightly spray a baking sheet with nonstick cooking spray.
  • In a small bowl, combine sugar, cinnamon, and salt. Set aside.
    1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon, 1 dash salt
  • In a medium bowl, combine the pizza crust mix and hot water. Stir until a soft dough forms. Cover and let stand for 5 minutes (dough will be sticky).
    1 6.5-ounce box Jiffy Pizza Crust Mix, whisked, 1/2 cup hot water (80° to 90°)
  • Turn dough out onto a lightly floured surface and knead 2 to 3 times. Using floured hands, press dough into an 8x4-inch rectangle. Brush dough with melted butter and sprinkle with half of the cinnamon sugar mixture. Cut dough lengthwise into 8 strips.
    1 tablespoon melted butter
  • Fold 1 dough strip in half and press ends together, then twist it into a 6-inch rope. Place the rope on the prepared baking sheet. Repeat with remaining dough strips; placing ropes 1 inch apart.
  • Bake until golden brown (13 to 15 minutes). Let cool completely on a wire rack.
  • In a small bowl, combine confectioners’ sugar, cream, and orange juice or extract. Stir until smooth. Drizzle over cinnamon twists and sprinkle with the remaining cinnamon mixture.
    1/2 cup confectioners’ sugar, 1 tablespoon heavy whipping cream, 1 teaspoon orange juice or vanilla extract

Nutrition

Calories: 71kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
 

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~Barbara De Angelis

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45 Comments

  1. I can’t wait to get my issue. I love cast iron. I am a beginner but there is a long line of cooks in my family that I have grown up watching cook with cast iron. Is it true that you should use one of baking and one for frying with. I can’t wait to get home to see if my issue is in the mail.

    Great picture of the girls in the family.

  2. These cinnamon twists looks yummy. I can not wait to try them.
    I am also looking for some of the vintage pyrex bowls and also
    the cast iron skillets. I make branch out to the antique stores to
    see what I can find. Love the pictures of your family.
    Thanks for sharing!

  3. Have you any experience with Fondant or recipes for Fondant? just wondering…starting to venture out into that area myself.

  4. I HAVE 5 VARIOUS SIZES OF CAST IRON FRY PANS AND COULD NOT DO WITHOUT THEM. I USE THEM FOR SO MANY THINGS. I MAKE MY PINEAPPLE UPSIDE DOWN CAKE IN ONE AND IT COMES OUT PERFECT. I HAVE ONE PIECE WHICH IS A CHICKEN FRYER AND THIS IS ALSO USED ALOT AND THE CHICKEN COMES OUT BEAUTIFUL. THANKS FOR ALL YOUR GREAT RECIPES AND SUGGESTIONS. RUBY

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