These puff pastry cinnamon twists deliver the best of both worlds: a delightfully crisp and flaky exterior paired with an irresistibly buttery, gooey interior. They capture all the comforting flavors of a classic cinnamon roll, cleverly reimagined in a fun, easy-to-eat stick form. Easy to make and perfect for sharing, these twists are an ideal addition to holiday parties.
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Puff pastry is a vegan baker's best friend. There's so many things you can do with it! This store-bought dough is the secret behind my vegan sausage rolls and my easy cinnamon rolls. What makes it so special? It's all about those incredible layers that turn crispy and golden when baked.
What's even better is that most store-bought puff pastry is "accidentally vegan." While traditional homemade recipes call for butter, most store-bought brands use vegetable oils instead, making it perfect for vegan baking.
But today, we're focusing on a fun twist – quite literally! These puff pastry cinnamon twists are about to become your new go-to snack, dessert, or anytime treat.
👨🍳How To Make Puff Pastry Cinnamon Twists
Step 1
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the coconut sugar, ground cinnamon, orange zest, and melted vegan butter until well combined.
- Add in the vanilla extract and maple syrup to create a smooth, fragrant paste.
Step 2
- Lightly flour your surface and unfold the puff pastry sheet. Roll it out to smooth any creases, aiming for a roughly square shape. You can also just leave the puff pastry on the sheet it's on in the packaging.
- Brush the surface of the puff pastry with the cinnamon-sugar paste, spreading it evenly across the entire sheet.
Step 3
Fold the puff pastry in half to sandwich the filling.
Step 4
- Using a sharp knife or pizza cutter, cut the puff pastry into strips about 1 inch wide.
- Take each strip, hold both ends, and gently twist it several times to form a spiral.
- Place the twisted strips on the prepared baking sheet, leaving a little space between each.
- Bake for 12-15 minutes, or until the twists are puffed and golden brown.
- Let the twists cool for a few minutes on the baking sheet, then transfer to a wire rack.
- If desired, dust with powdered sugar before serving.
Creative Variations
- Replace the cinnamon filling with a chocolate hazelnut spread like Nutella.
- Mix pumpkin puree with the butter and use pumpkin pie spice instead of just cinnamon for a fall-themed variation.
- Add finely chopped pecans to the filling and drizzle with maple syrup after baking.
- Add finely diced apples to the cinnamon-sugar mixture and sprinkle with a touch of nutmeg.
⏰Make Ahead Instructions
Prepare twists up to the point of baking, then freeze unbaked. Bake from frozen, adding 3-5 minutes to the original baking time.
❄️Storage Instructions
Puff pastry cinnamon rolls are best eaten fresh. However, if you have leftovers, this is how to keep them fresh:
Store in an airtight container at room temperature for up to 2 days.
Refrigerator
Keep in an airtight container in the refrigerator for up to 5 days. Reheat in a 300°F (150°C) oven for 5-7 minutes to restore crispness.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Puff pastry cinnamon twists should stay fresh for up to 3 months. Thaw at room temperature and reheat in a 300°F (150°C) oven for 8-10 minutes.
More Vegan Holiday Recipes
Christmas Chocolate Crinkle Cookies
📖 Recipe
Puff Pastry Cinnamon Twists
Ingredients
- 1 sheet vegan puff pastry (most store bought brands of puff pastry are vegan) thawed
- ¼ cup coconut sugar or brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon maple syrup
- Zest of 1 orange
- 2 tablespoons vegan butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the coconut sugar, ground cinnamon, orange zest, and melted vegan butter until well combined.
- Add in the vanilla extract and maple syrup to create a smooth, fragrant paste.
- Lightly flour your surface and unfold the puff pastry sheet. Roll it out to smooth any creases, aiming for a roughly square shape. You can also just leave the puff pastry on the sheet it's on in the packaging.
- Brush the surface of the puff pastry with the cinnamon-sugar paste, spreading it evenly across the entire sheet.
- Fold the puff pastry in half to sandwich the filling.
- Using a sharp knife or pizza cutter, cut the puff pastry into strips about 1 inch wide.
- Take each strip, hold both ends, and gently twist it several times to form a spiral.
- Place the twisted strips on the prepared baking sheet, leaving a little space between each.
- Bake for 12-15 minutes, or until the twists are puffed and golden brown.
- Let the twists cool for a few minutes on the baking sheet, then transfer to a wire rack.
- If desired, dust with powdered sugar before serving.
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