Maple Cinnamon Twists *made with maple sugar!
Buttery. Flaky. Crispy. My simple Maple Cinnamon Twists capture the irresistibly warm and indulgent flavour of maple into one easy to make, delightful pastry! If you’re a fan of maple desserts then prepare to be delighted by this classic buttery pastry updated with delicious, caramelized maple sugar.
Top 5 reasons to make cinnamon twists:
1. They are super simple! No special ingredients needed here. All you need to make cinnamon twists is puff pastry, your favourite sugar (I love maple sugar!), butter, and less than 30 minutes!
2. Can be made with leftover pastry. Using puff pastry for another dessert and have a few strips of leftover dough?! Cinnamon twists can easily be made with any shape of leftover pastry.
3. Effortlessly delicious! Butter, sugar, and cinnamon in one perfectly flaky pastry – what’s not to love!
4. Require 15 minutes to bake! Stress-free baking for me involves the fewest ingredients and shortest amount of baking time. This Maple Cinnamon Twist recipe captures the best of both worlds.
5. Are incredibly versatile. My favourite cinnamon twist recipe is this one, made with maple sugar, however you can use whatever sugar or ground spice you have lying around your home for the ultimate, delicious flavour experiment!
To make this simple recipe, you will need:
- Frozen Puff Pastry (thawed in fridge overnight)
- Butter
- Cinnamon
- Maple Sugar
Let’s make Maple Cinnamon Twists!
Preheat oven to 400F (375F convection oven). Line two baking sheet with parchment paper. Remove puff pastry sheet from the fridge. Set aside.
In a small bowl, mix together cinnamon with sugar.
In another small bowl, stir melted butter and allow to cool slightly.
Lightly flour your clean work surface. Unroll or unfold sheet of puff pastry into ~ 1/4″ thick rectangle. Pastry should be cold to the touch. (note: if too warm, place back in fridge for 10-15 minutes)
Brush the surface of the pastry with melted butter.
Generously sprinkle cinnamon sugar over melted butter, until completely overing all of pastry surface.
Using a sharp knife or pastry/pizza cutter, cut pastry into 16 thin, rectangular, strips. (note: I do this by first cutting the dough into 2, lengthwise. Then into 2, horizontally, then cutting each of the horizontal halves into 2, and finally, the horizontal quarters into another 2. This will leave you with 16 thin rectangular strips)
To shape each twist, hold the ends of one thin piece of rectangular pastry with both hands (cinnamon mixture facing upwards). With your right hand, begin twisting pastry towards you so that cinnamon mixture is facing inwards. Continue until you have made 6-7 twisting rotations.
Place cinnamon twists onto a prepared baking sheet, spacing each 2″ apart. Bake at 400F for ~15 minutes or until puffed and golden.
Let cool on baking sheet and enjoy!
Also check out:
- Gooey Homemade Cinnamon Rolls {from scratch!}
- Maple Pecan Pastry Braid {Easy Recipe}
- Maple Pecan Shortbread Cookies
Maple Cinnamon Twists
Ingredients
- 1 Sheet Frozen Puff Pastry thawed in refrigerator overnight, or <1h at room temperature
- 2 tbsp Salted Butter melted
- 1/4 cup Maple Sugar
- 2 tsp Cinnamon
- 1-2 tbsp Flour for lightly flouring work surface
Instructions
- Preheat oven to 400F (375F convection oven). Line two baking sheet with parchment paper. Remove puff pastry sheet from the fridge. Set aside.
- In a small bowl, mix together cinnamon with sugar.
- In another small bowl, stir melted butter and allow to cool slightly.
- Lightly flour your clean work surface. Unroll or unfold sheet of puff pastry into ~ 1/4" thick rectangle. Pastry should be cold to the touch. (note: if too warm, place back in fridge for 10-15 minutes)
- Brush the surface of the pastry with melted butter.
- Generously sprinkle cinnamon sugar over melted butter, until completely overing all of pastry surface.
- Using a sharp knife or pastry/pizza cutter, cut pastry into 16 thin, rectangular, strips. (note: I do this by first cutting the dough into 2, lengthwise. Then into 2, horizontally, then cutting each of the horizontal halves into 2, and finally, the horizontal quarters into another 2. This will leave you with 16 thin rectangular strips)
- To shape each twist, hold the ends of one thin piece of rectangular pastry with both hands (cinnamon mixture facing upwards). With your right hand, begin twisting pastry towards you so that cinnamon mixture is facing inwards. Continue until you have made 6-7 twisting rotations.
- Place cinnamon twists onto a prepared baking sheet, spacing each 2" apart. Bake at 400F for ~15 minutes or until puffed and golden.
- Let cool on baking sheet and enjoy!
Video
Notes
- This recipe makes approximately 16 Maple cinnamon Twists! The recipe can be easily doubled buy using an extra frozen puff pastry sheet.
- Be sure to lightly flour your work surface and pastry to reduce sticking
- Puff pastry rises best when cold just before baking! If its getting warm prior to baking, simply return it to the fridge for 10-15 minutes
- This Maple Cinnamon Twists can last for up to 3 days at room temperature, stored in an air-tight container
