Can I make cinnamon twists ahead of time?

Yes! You can prepare the twists up to the point of baking and refrigerate them on the baking sheet, covered with plastic wrap, for up to 24 hours. When ready to bake, remove from the refrigerator while preheating the oven and add an extra 2-3 minutes to the baking time.

How do I store leftover cinnamon twists?

Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, place in a 350°F oven for 3-5 minutes. Avoid refrigerating as this can make the pastry soggy.

Can I freeze cinnamon twists?

Absolutely! You can freeze them either baked or unbaked. For baked twists, let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a 350°F oven for 5-7 minutes. For unbaked twists, freeze on the baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.

Homemade Cinnamon Twists: Best Cream Cheese Rolls

Ingredients

— The Pastry Base —

1 box (2 sheets) frozen puff pastry, thawed but still cold

— The Cheesecake Filling —

8 oz (225g) cream cheese, softened to room temperature

½ cup powdered sugar

1 teaspoon vanilla extract

— The Cinnamon Sugar Coating —

¼ cup unsalted butter, melted

½ cup granulated sugar

1 tablespoon ground cinnamon

Instructions

1. **Preheat:** Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. **Make Filling:** In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. **Prep Pastry:** Unfold one sheet of thawed puff pastry onto a lightly floured surface. Use a rolling pin to gently smooth out the seams.

4. **Layer:** Spread the cream cheese mixture evenly over the surface of the first pastry sheet, leaving a small border at the edges. Unfold the second sheet of puff pastry and place it directly on top of the filling, pressing down gently to sandwich them together.

5. **Cut:** Using a pizza cutter or sharp knife, cut the rectangle into 12 even strips (about 1 inch wide). cut the strips in half crosswise if you prefer smaller twists (making 24).

6. **Twist:** Pick up a strip by the ends and twist it 2–3 times to create a spiral shape. Place it on the prepared baking sheet, pressing the ends down firmly so it doesn’t unravel. Repeat with all strips.

7. **Bake:** Bake for 15–18 minutes, or until the twists are puffed up and golden brown.

8. **Coat:** While the twists bake, mix the granulated sugar and cinnamon in a shallow dish. Melt the butter in a separate small bowl.

9. **Dip:** Remove the twists from the oven. While they are still warm, brush them generously with the melted butter, then immediately toss them in the cinnamon-sugar mixture to coat.

10. **Serve:** Serve warm for the best flaky texture.

Notes

Thawing Tips: Thaw puff pastry in the fridge overnight or on the counter for 40 minutes. It should be pliable but cold. If it gets warm and sticky, the layers won’t puff correctly.

Filling Variations: You can swirl a tablespoon of strawberry jam or Nutella into the cream cheese layer before adding the top sheet of pastry.

Storage: These are best eaten the day they are made. Store leftovers in an airtight container at room temperature for 2 days. Reheat in a 350°F oven for 5 minutes to crisp them back up.

Egg Wash Option: If you prefer less sugar, skip the butter/cinnamon dip after baking. Instead, brush the raw twists with an egg wash and sprinkle with cinnamon sugar *before* putting them in the oven.

Author: Anna Lovae
Prep Time: 20
Cook Time: 15
Category: Dessert
Method: Bake
Cuisine: American / French-Inspired
Diet: Vegetarian