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A close-up of warm cinnamon sugar crescent twists elegantly arranged on a white serving plate, drizzled with smooth almond glaze. The glaze glistens under the light, enhancing the golden-brown, flaky pastry layers with an irresistible shine.

Warm Cinnamon Crescent Twists Recipe

These Warm Cinnamon Crescent Twists are flaky, buttery, and filled with a rich cinnamon-sugar swirl. Quick to make, irresistibly sweet, and perfect for cozy mornings or a delightful dessert treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16
Calories 90 kcal

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Small mixing bowl
  • Butter knife or spoon
  • Pastry brush (optional)

Ingredients
  

  • 1 package 8 ounces refrigerated crescent rolls
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter softened
  • 1-1/2 teaspoons ground cinnamon

GLAZE:

  • 1/4 cup confectioners' sugar
  • 1 tablespoon butter melted
  • 1-1/2 teaspoons hot water
  • 1/8 teaspoon almond extract

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a small bowl, mix brown sugar, softened butter, and cinnamon until combined.
    A close-up of a glass mixing bowl on a white marble cooktop, with brown sugar, softened butter, and cinnamon being mixed together using a wooden spoon. The mixture is smooth, rich, and evenly blended, ready to be spread onto the dough.
  • Unroll the crescent roll dough and separate it into rectangles (press seams together).
    A close-up of a wooden cutting board on a white marble cooktop, showing a butter knife evenly spreading the dark, aromatic cinnamon-sugar mixture over half of each crescent dough rectangle. The contrast between the golden dough and rich filling enhances the visual appeal.
  • Spread the cinnamon-sugar mixture evenly over half of each rectangle, then fold over and press gently.
    A close-up of a wooden cutting board on a white marble cooktop, displaying crescent roll dough unrolled into rectangles. The seams are carefully pressed together, creating a smooth, even dough surface for the cinnamon filling.
  • Cut into 1-inch wide strips, twist each strip, and place on the baking sheet.
    A close-up of a parchment-lined baking sheet on a white marble cooktop, displaying cinnamon-sugar dough strips twisted into neat spirals. The layers of dough and filling are visible, arranged in perfect alignment, ready to bake.
  • Bake for 12-15 minutes until golden brown and crisp on the edges.
    A close-up of an oven rack, capturing golden-brown cinnamon sugar crescent twists baking on a parchment-lined sheet. The edges are crisping, and the cinnamon filling slightly caramelizes, creating a glossy, aromatic finish.
  • While baking, mix the glaze ingredients in a small bowl until smooth.
  • Drizzle the glaze over warm twists and serve immediately.
    A close-up of warm cinnamon sugar crescent twists elegantly arranged on a white serving plate, drizzled with smooth almond glaze. The glaze glistens under the light, enhancing the golden-brown, flaky pastry layers with an irresistible shine.