This cinnamon twist recipe is my go-to when I want something light, sweet, and ridiculously easy. The edges crisp up beautifully in the oven, while the centers stay soft and airy. They’re the perfect little treat to make with just a can of biscuits.
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Both Vintage and Timeless
Cinnamon twists can be a little tricky—sometimes they turn out too soft, other times too hard. But this recipe nails it every time with that perfect balance: a crisp golden outside and a tender, airy inside. And the best part? The method is simple, straightforward, and easy to follow.
I actually stumbled across this recipe in a 1976 church cookbook I found at an antique store, and the ingredients were so basic I couldn’t wait to give it a try. Now it’s one of those recipes I just love sharing because it feels both vintage and timeless.
The twists bake up light and airy, with just the right amount of softness inside to balance those crisp edges. Each one gets a quick dip in melted butter and a generous roll in cinnamon sugar, which caramelizes in the oven to create a crunchy coating that reminds me so much of my homemade cinnamon rolls.
And let’s not forget the shape—they’re made into little figure eights, which makes them not only delicious but also fun to make. My kids especially love helping with the twisting part, and honestly, it’s hard not to sneak one (or two) while they’re still warm from the oven.
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Key Ingredients and Substitutions
- Butter: Used to coat the dough before dipping in cinnamon sugar. It helps the sugar stick and adds rich flavor. You can use plant-based butter for a dairy-free option.
- Granulated sugar: Creates a sweet coating. You can substitute brown sugar for a deeper, caramelized flavor.
- Ground cinnamon: Brings classic warm spice to the twists. Adjust the amount to taste or mix with a pinch of nutmeg for variety.
- Refrigerated biscuits: These make it quick and easy. You can use any brand or even crescent roll dough if that’s what you have on hand, like I do in my turkey pot pie recipe.
How to Make Cinnamon Twist Recipe
Preparation
Preheat your oven to 425°F and grease or line a baking sheet with parchment paper. Melt the butter in a small bowl. In a separate bowl, stir together the sugar and cinnamon until evenly combined. Open the can of refrigerated biscuits and separate them.
Step 1 – Roll the Dough
Take one biscuit and gently roll it out on a clean surface into a long rope about 9 inches in length. Bring the two ends of the rope together and pinch to form a circle.
Step 2 – Dip and Coat
Dip the dough circle into the melted butter, making sure it’s evenly coated. Then roll it in the cinnamon-sugar mixture until fully covered.
Step 3 – Twist into Shape
Hold the dough circle with both hands and gently twist it into a figure-eight shape. Place it onto the prepared baking sheet. Repeat the process with the remaining biscuits.
Step 4 – Bake the Twists
Bake the cinnamon twists for 8 to 10 minutes, or until golden brown and the internal temperature reaches 190°F.
Lynette’s Tip
After dipping in cinnamon sugar, gently tug on the figure 8s before placing them on the pan. This helps open up the twists so they bake with a more defined, bakery-style shape.
More Sweet Breakfast Recipes You’ll Enjoy
Cinnamon Twist Recipe
Ingredients
- 2 Tablespoons salted butter
- ¼ Cup granulated sugar
- 1 teaspoon ground cinnamon
- Refrigerated biscuits 8 count
Instructions
- Preheat the oven to 425˚F. Grease or line a baking sheet.
- Set out two bowls—melt butter in one, and stir together cinnamon and sugar in the other.
- Take each biscuit and gently roll it out into a long rope shape measuring 9 inches. Bring the two ends of the rope together and pinch them so they form a circle.
- Next, dip each dough circle into the melted butter, making sure it’s coated, then in the cinnamon-sugar mixture.
- Once coated, twist the circle into the shape of a figure eight and place it onto the prepared baking sheet. Repeat with the remaining biscuits.
- Bake in the oven for 8 to 10 minutes, until golden brown or internal temperature reaches 190˚F.
Notes
Variations:
- Add Nuts: Sprinkle finely chopped pecans or walnuts onto the buttered dough before adding the cinnamon sugar. It adds a little texture in every bite.
- Try Flavored Sugar: Use vanilla sugar instead of regular sugar, or stir in a pinch of nutmeg to the cinnamon mixture for something different.
- Finish with Glaze: After baking, drizzle the twists with a simple glaze made from powdered sugar and milk for an extra sweet finish.
Nutrition
Recipe FAQs
Any standard 8-count tube of refrigerated biscuits will work well. Avoid flaky layers or oversized varieties, as they may not hold the twist shape as neatly.
No, you can simply twist the ropes once or form a spiral. The figure-eight shape just adds a fun, bakery-style look.
Absolutely. Any basic biscuit dough that rolls easily can be substituted if you prefer to make the dough from scratch.
Make sure the butter coating is still slightly warm when dipping into the cinnamon sugar. Press gently to help it stick.
