Flaky and Delicious Cinnamon Twist Youll Love with Sugar Glaze

Flaky and Delicious Cinnamon Twist Youll Love with Sugar Glaze

Imagine walking into your kitchen on a Sunday morning and being hit by that sharp, woody aroma of Saigon cinnamon mingling with the scent of browning butter. There is a specific sound I live for that first bite into a warm pastry where the layers literally shatter against your teeth, raining golden crumbs everywhere.

This recipe delivers a truly special, flaky, and delicious cinnamon twist you'll love, complete with a simple sugar glaze.

I used to think puff pastry was some guarded secret kept by French bakers behind iron doors. My first attempt was a literal brick of dough that leaked butter like a sinking ship. But after years of tinkering and one very messy flour explosion, I realized it is all about the temperature and the fold.

When you pull these out of the oven and see those visible zig zag layers, you will feel like a pastry pro without ever having to touch a professional laminating machine.

We are going for a texture that is light as air but carries a heavy punch of spice. The contrast between the salty, buttery dough and the velvety sweetness of the vanilla glaze is what keeps you coming back for a second or third twist.

It's a simple process, but we have to be smart about how we handle the fat. Let's get into the nitty gritty of why this works so well.

The Physics of the Rise

Steam Expansion: Large chunks of cold butter create pockets in the dough that turn into steam in the hot oven, physically pushing the flour layers apart to create that shatter style crunch.

Starch Set: As the moisture evaporates, the starch in the flour sets into a rigid structure, locking those air gaps into a permanent, flaky lattice.

Mechanism: Keeping the butter in solid chunks prevents it from soaking into the flour, ensuring distinct layers rather than a crumbly, cookie like texture.

Method	Time	Texture	Best For
Standard Oven	15 minutes	Maximum shatter and lift	Classic bakery results
Air Fryer	10 minutes	Extra crispy exterior	Quick small batches
Toaster Oven	18 minutes	Chewy and dense	Reheating leftovers

Choosing your cooking method depends on how much of a "shatter" you want in that first bite. While the air fryer is incredibly fast, the traditional oven allows for the most even heat distribution, which helps the center of the twist cook through without burning the delicate cinnamon sugar on the outside.

Component Analysis for Better Pastry

Ingredient	Science Role	Pro Secret
Cold Grass fed Butter	Provides fat for lamination	Freeze for 10 mins before cubing to prevent premature melting
Saigon Cinnamon	Provides volatile aromatic oils	Use Saigon variety specifically for a higher oil content and bolder punch
Ice cold Water	Hydrates flour without melting fat	Add a single ice cube to the water to keep the temperature near 32°F
All purpose Flour	Builds the gluten structure	Sift before measuring to ensure no clumps interfere with the butter pockets

The interaction between the high fat grass fed butter and the ice cold water is the most critical part of this entire operation. If the water is even slightly warm, it will soften the butter, and instead of a flaky pastry, you'll end up with something resembling a dense biscuit.

Essential Recipe Timeline and Specifications

We need to be precise here because pastry is as much about timing as it is about taste. You are looking for a total of 12 twists from this batch. Each one should be approximately 6 to 7 inches long to ensure they bake evenly.

• Preparation Time:50 minutes (includes chilling time)
• Cook Time:15 minutes
• Temperature:400°F (204°C)
• Resting Time:5 minutes before glazing

When you are measuring out your 2 cups (250g) of all purpose flour, use the spoon and level method. Packing the flour into the cup will lead to a dry dough that cracks when you try to twist it. Trust me, a dry dough is the enemy of a beautiful spiral.

Minimalist Tools for Maximum Results

You do not need a fancy kitchen setup to make these. A simple rolling pin and a sharp knife are your best friends here. If you don't have a rolling pin, a smooth wine bottle works in a pinch, though I prefer the weight of a heavy wooden pin to keep the dough moving smoothly.

• Large Mixing Bowl: For cutting the butter into the flour.
• Baking Sheet: Lined with parchment paper to prevent the sugar from sticking.
• Pastry Brush: To apply the melted butter and the final glaze.
• Pizza Cutter: This is my secret weapon for cutting perfectly even strips without dragging the dough.

Using a pizza cutter allows you to slice through the butter layers cleanly. A dull knife will squash the layers together, effectively sealing them and preventing that gorgeous rise we are looking for. Once you have your tools, keep everything cool including your hands!

step-by-step Pastry Transformation Process

1. Combine dry base. Whisk 2 cups (250g) all purpose flour and 1/2 tsp (3g) fine sea salt in a large chilled bowl. Note: Chilling the bowl helps keep the butter cold later.
2. Incorporate the fat. Add 1 cup (225g) very cold, cubed unsalted butter to the flour. Use a fork or pastry cutter to break the butter into pea sized chunks. Stop before it becomes a paste.
3. Hydrate the dough. Drizzle 1/2 cup (120ml) ice cold water over the mixture one tablespoon at a time. Toss with a fork until a shaggy dough forms that holds together when squeezed.
4. Chill the dough. Wrap the dough in plastic and refrigerate for 30 minutes. Note: This allows the gluten to relax and the butter to re harden.
5. Roll and fill. On a floured surface, roll the dough into a large rectangle. Brush with 1 tbsp (14g) melted butter and sprinkle a mixture of 1/4 cup (50g) coconut sugar and 2 tbsp (15g) ground Saigon cinnamon over the bottom half.
6. Fold and cut. Fold the top half over the cinnamon covered half. Use a pizza cutter to slice the dough into 12 even strips.
7. Create the twist. Pick up a strip and twist it three to four times in opposite directions. Do this quickly so the butter doesn't soften from your hand heat.
8. Bake the pastry. Place on a lined sheet and bake at 400°F for 15 minutes until the edges are golden and the sugar is bubbling.
9. Whisk the glaze. Combine 1/2 cup (60g) powdered sugar, 1 tbsp (15ml) almond milk, and 1/2 tsp (2ml) vanilla extract. Note: Adjust milk drops at a time if it is too thick.
10. Apply the finish. Drizzle the glaze over the warm twists. Listen for the faint sizzle as the glaze hits the hot pastry.

Chef's Tip: Freeze your butter for 10 minutes before grating it into the flour with a cheese grater. This creates perfectly sized flecks of fat that distribute evenly without over mixing the dough.

Original Ingredient	Substitute	Why It Works
Coconut Sugar	Light Brown Sugar	Similar moisture content; adds a deeper molasses note to the filling
Saigon Cinnamon	Ceylon Cinnamon	Lower oil content but provides a more delicate, floral spice profile
Unsweetened Almond Milk	Heavy Cream	Creates a much richer, thicker glaze that sits on top of the pastry

If you find yourself out of almond milk, even a splash of water will work for the glaze, though it won't have that same velvety finish. The goal is to create a contrast to the flaky layers, almost like a sweet coating that cracks when you bite into it.

Solving Common Pastry Baking Issues

One of the most frustrating things is watching your beautiful twists unravel in the oven. This usually happens because the dough was too elastic or the twists weren't "anchored" onto the baking sheet. If they start to unwind, don't panic!

You can usually gently nudge them back into shape with a spatula halfway through baking.

Another common hurdle is the butter leaking out onto the pan. A little bit of leakage is normal, but a puddle means your oven wasn't hot enough or your dough was too warm when it went in. Always make sure that oven light is green before the pan goes in.

Fixing Unraveled Dough Twists

When the dough is too warm, the gluten acts like a rubber band and snaps back, causing the twist to lose its shape. If this happens, chill the cut strips for 10 minutes before you actually do the twisting.

This makes the dough more "obedient" and helps it hold that iconic spiral shape through the heat of the bake.

Preventing Butter Leakage

If you see a lake of butter forming, your oven temperature might be fluctuating. Make sure you aren't opening the door too often. Every time you peek, the temperature drops, and the butter melts before the flour has a chance to set its structure. Use the oven light instead!

Problem	Root Cause	Solution
Greasy bottom	Butter was too soft before baking	Chill the shaped twists for 15 mins before putting them in the oven
Tough/Chewy texture	Over worked dough	Mix only until the flour is hydrated; stop when it looks "shaggy"
Burnt sugar smell	Sugar leaked and caramelized too fast	Ensure the dough edges are pressed firmly after folding the halves

Common Mistakes Checklist: ✓ Always use ice cold water; room temp water is the enemy of flakes. ✓ Don't skip the 30 minute fridge rest; it's non negotiable for the texture. ✓ Flour your work surface generously so the dough doesn't tear or stretch.

✓ Preheat your oven for at least 20 minutes to ensure a steady 400°F. ✓ Use a heavy duty baking sheet that won't warp in high heat.

Flavor Variations and Tasty Adjustments

If you want to take this to the next level, try adding a tablespoon of orange zest to the sugar mixture. The citrus oils cut through the richness of the grass fed butter beautifully. You could even swap the vanilla in the glaze for a tiny bit of maple extract for a "pancake breakfast" vibe that is absolutely addictive.

For those who love a bit of texture, finely chopped pecans or walnuts can be sprinkled over the cinnamon sugar before folding. Just keep the pieces small, or the dough will tear when you try to twist it. If you're feeling really indulgent, a drizzle of Silky Smooth Salted recipe over the glaze adds a gourmet touch that makes these look like they came from a high end patisserie.

Boosting the Dough Nutrients

While this is definitely a treat, using a high-quality grass fed butter increases the levels of Vitamin K2 and Omega-3s compared to standard grain fed butter. You can also swap the all purpose flour for a 50/50 mix of white whole wheat flour.

It adds a nutty depth and a bit more fiber without making the twists feel like heavy cardboard.

Adding a Nutty Crunch

If you choose to add nuts, toast them in a dry pan for 3 minutes first. This brings out the oils and ensures they stay crunchy inside the soft dough. I personally love using slivered almonds because they mimic the shape of the twists and provide a consistent "snap" in every bite.

Proper Scaling for Larger Crowds

When you need to feed a crowd, doubling this recipe is straightforward, but you have to work in batches. Don't try to roll out a double portion of dough at once; it will get too warm and become unmanageable. Roll, cut, and twist one batch while the other stays chilled in the fridge.

• Cutting the Batch (6 servings): Use 1 cup flour, 1/2 cup butter, and 1/4 cup water. Use a small bowl and reduce the baking time by 2 minutes as the smaller thermal mass heats up faster.
• Doubling the Batch (24 servings): Scale the sugar and cinnamon to 1.5x instead of 2x to avoid overwhelming the pastry. Use two separate baking sheets and rotate them halfway through.
• Baking Large Batches: If using two racks, lower the oven temperature by 25°F to prevent the top tray from browning too quickly before the bottom tray is done.

Myths Regarding Homemade Pastry

You need a marble slab for flaky dough. This is simply not true. While marble stays cool, a standard wooden or laminate countertop works perfectly fine if you work quickly.

If your kitchen is particularly hot, just fill a roasting pan with ice and let it sit on your counter for 10 minutes to chill the surface before you start rolling.

The dough must be perfectly smooth. This is actually the opposite of what you want! A smooth dough usually means you've over mixed it and developed too much gluten. You want to see streaks of butter and a slightly bumpy texture.

Those bumps are the "flavor grenades" that explode into flakes once they hit the heat.

Keeping Your Pastries Fresh Longer

These are at their absolute peak about 10 minutes after they come out of the oven, but they do keep well if handled correctly. Store them in an airtight container at room temperature for up to 2 days.

To get that "just baked" crunch back, pop them in a 350°F oven for 5 minutes. Avoid the microwave at all costs; it will turn your beautiful flaky layers into a gummy, soggy mess.

Zero Waste Tip: If you have leftover scraps of dough from trimming the edges, don't toss them! Roll them into small balls, toss them in the leftover cinnamon sugar, and bake them alongside the twists for "pastry bites." You can also freeze the unbaked twists for up to 3 months.

Just bake them straight from the freezer and add 5 minutes to the total time.

Perfectly Paired Drinks and Sides

These twists are the ultimate companion for a bitter, dark roast coffee. The sugar glaze acts as a natural sweetener for your sip. If you're serving these for a fancy brunch, they pair exceptionally well with a sharp fruit salad think grapefruit segments and pomegranate seeds to balance the richness of the butter.

For a truly decadent dessert, serve a warm twist alongside a scoop of vanilla bean ice cream. If you're looking for something unique, try the Knead to Chill recipe as a side scoop. The cold creaminess melting into the warm, spicy layers of the twist is a sensory experience you won't soon forget. Or, if you want to keep it simple, a cold glass of almond milk is the classic way to wash down those buttery crumbs. Enjoy every shatter!

Recipe FAQs

Did Taylor Swift make cinnamon rolls for Travis Kelce?

No, there is no public confirmation of this. While celebrities often bake for loved ones, reports typically focus on game attendance rather than specific home baking projects.

What is the glaze on cinnamon rolls made of?

It is a simple mixture of powdered sugar, liquid, and vanilla extract. For this recipe, we use powdered sugar, almond milk, and vanilla, adjusting the milk until it drizzles perfectly over the warm twists.

Does Taco Bell still sell cinnamon twist?

Yes, the Cinnamon Twists are still generally available on their menu. They are an iconic, lighter, fried pastry, distinct from the rich, laminated dough used in this homemade recipe.

What are the ingredients for the cinnamon trick?

The "trick" relies on the ratio of cold fat to water to achieve flakiness. Key ingredients are very cold, cubed butter, all-purpose flour, and ice-cold water combined quickly to maintain distinct layers.

How to achieve maximum flakiness in laminated dough?

Work quickly and keep all your ingredients extremely cold. The goal is to create steam pockets when baking, and if the butter melts before the dough sets, you lose the lift. If you master the temperature control here, it applies well to techniques like in our How to Whip recipe for light textures.

Can I substitute Saigon cinnamon with a milder variety?

Yes, you can substitute it, but expect a flavor change. Ceylon cinnamon is milder and less pungent; Saigon variety is preferred here because its higher volatile oil content provides a bolder punch to cut through the rich butter.

How to prevent the twisted dough from unraveling while baking?

Tightly twist each strip and firmly anchor the ends onto the sheet pan. If the dough is too warm, the gluten contracts, pulling the twist open; chill strips for 10 minutes before twisting if they feel slack.