I love this recipe because it gives me all the flavor and comfort of classic cinnamon rolls without the time commitment. No yeast, no rising, no fuss—just a can of crescent dough, a simple cinnamon-sugar blend, and a few pantry staples for the glaze. The twists look impressive but take less than 30 minutes from start to finish. Whether I’m making them for a weekend breakfast, a holiday morning, or just a sweet afternoon snack, they always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Breadtwists:
1 can (8 oz) refrigerated crescent dough
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
½ cup packed brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans (optional)
For the Vanilla Glaze:
½ cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla extract
Directions
Prep the Dough & Oven I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper. I unroll the crescent dough on a clean surface and press the seams together to form one solid rectangle.
Make the Cinnamon-Sugar Filling In a small bowl, I stir together the granulated sugar, brown sugar, and cinnamon until well combined.
Assemble the Twists I brush the melted butter over the entire dough rectangle. Then I sprinkle the cinnamon-sugar mixture evenly on top, gently pressing it into the buttered surface. Using a pizza cutter or sharp knife, I slice the dough lengthwise into 1-inch strips.
Twist and Bake I fold each strip in half lengthwise, pinch the ends to seal, and gently twist it 2–3 times into a spiral. I place each twist on the prepared baking sheet, spaced about an inch apart. If I’m using pecans, I sprinkle them over the tops now. I bake the twists for 10–12 minutes, until they’re puffed and golden. I let them cool for 5 minutes on the sheet.
Glaze and Serve While the twists cool slightly, I make the glaze by whisking powdered sugar, milk, and vanilla together until smooth. I drizzle the glaze over the warm breadtwists and serve immediately.
Servings and timing
This recipe makes 8–10 twists, depending on how I cut the strips.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: About 25 minutes
Variations
I sometimes add orange zest to the glaze for a citrusy twist.
Chopped walnuts or mini chocolate chips make a fun mix-in with the filling.
For extra decadence, I drizzle warm caramel or maple glaze over the top instead of vanilla.
I’ve also rolled the dough with cream cheese before twisting for a cheesecake-inspired version.
Storage/Reheating
I store leftover breadtwists in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F oven for 5 minutes or warm them in the microwave for about 15 seconds. If I want to freeze them, I do so before adding the glaze, then reheat and glaze fresh.
FAQs
Can I make these ahead of time?
Yes. I sometimes prepare the twists and keep them in the fridge (uncooked) for a few hours before baking. I bake and glaze just before serving for best results.
Can I use puff pastry instead of crescent dough?
Absolutely. Puff pastry makes them extra flaky. I just let it thaw slightly, then follow the same steps, adjusting the bake time as needed.
Are they super sweet?
They’re perfectly sweet but not overwhelming. I adjust the amount of glaze or sugar to fit my preference.
Can I double this recipe?
Yes, I often double the batch for brunch or gatherings. I just use two baking sheets and rotate them halfway through baking.
What’s the best way to get even twists?
I cut the dough into even strips and always fold before twisting. Pressing lightly helps the sugar stay in place and gives me neater spirals.
Conclusion
Homemade Cinnamon Roll Breadtwists are the kind of treat I love to make when I want something warm, sweet, and satisfying without spending hours in the kitchen. They’re quick, crowd-pleasing, and look just as good as they taste. Whether it’s a weekend breakfast or a spur-of-the-moment dessert, these breadtwists always bring a little extra comfort to the table.
These homemade cinnamon roll breadtwists are soft, buttery, and swirled with cinnamon sugar. Drizzled with vanilla glaze, they’re the perfect cozy breakfast or dessert treat.
Author:Emma
Prep Time:15 minutes
Cook Time:10–12 minutes
Total Time:25–30 minutes
Yield:8–10 breadtwists
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Breadtwists
1 can (8 oz) refrigerated crescent dough
2 tbsp unsalted butter, melted
¼ cup granulated sugar
½ cup packed brown sugar
1 tbsp ground cinnamon
¼ cup chopped pecans (optional)
For the Vanilla Glaze
½ cup powdered sugar
2 tbsp milk
¼ tsp vanilla extract
Instructions
1️⃣ Prep the Dough & Oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll crescent dough onto a clean surface and gently press perforated seams together to form one solid rectangle.
2️⃣ Make the Cinnamon-Sugar Filling
In a small bowl, mix granulated sugar, brown sugar, and cinnamon until well combined.
3️⃣ Assemble the Twists
Brush melted butter evenly over the dough. Sprinkle cinnamon-sugar mixture evenly on top, pressing gently. Using a sharp knife or pizza cutter, slice dough lengthwise into 1-inch-wide strips.
4️⃣ Twist and Bake
Fold each strip lengthwise and lightly pinch the ends to seal. Twist each strip 2–3 times to form a spiral. Place twists on the baking sheet, spacing about 1 inch apart. Sprinkle with chopped pecans if using.
Bake for 10–12 minutes, until puffed and golden brown. Let cool for 5 minutes.
5️⃣ Glaze and Serve
Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over warm breadtwists and serve immediately.
