Save I stumbled on this recipe one Sunday morning when I had a craving for cinnamon rolls but zero patience for yeast dough. A can of crescent dough sat in the fridge, and the air fryer hummed on the counter—it felt like fate. Twenty minutes later, I was pulling golden twists from the basket, their edges crispy and their centers soft with cinnamon sugar. The glaze pooled in the spirals, and I ate two before they even cooled.
The first time I made these for my sister, she walked into the kitchen following the scent of butter and cinnamon like a cartoon character. She didnt believe me when I said they came from a can—she thought Id been up since dawn rolling dough. I let her believe it for a minute before showing her the empty crescent tube in the trash, and we both laughed so hard we nearly dropped the glaze bowl.
Ingredients
- Refrigerated crescent roll dough: This is your shortcut hero, already buttery and flaky so you can skip the hard work and go straight to twisting and baking.
- Unsalted butter: Melted and brushed on generously, it helps the cinnamon sugar cling and adds that rich, bakery taste.
- Brown sugar: It melts into the dough as it bakes, creating little pockets of caramel sweetness that white sugar just cant match.
- Ground cinnamon: The warm, spicy backbone of the whole recipe—dont skimp or itll taste flat.
- Powdered sugar: Whisked with milk and vanilla, it turns into a silky glaze that drips into every crevice.
- Milk: Just a tablespoon or two loosens the powdered sugar into a pourable consistency.
- Vanilla extract: A small splash rounds out the glaze and makes it taste homemade, not just sweet.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it warm up for about three minutes. This ensures the twists start cooking the moment they hit the basket.
- Prepare the dough:
- Unroll it on a floured surface and press any perforations together so you have one smooth sheet. This keeps the filling from leaking out later.
- Brush with butter:
- Use a pastry brush to coat the entire surface with melted butter. Dont be shy—it soaks in and makes every bite rich.
- Add the cinnamon sugar:
- Mix brown sugar and cinnamon in a small bowl, then sprinkle it evenly over the buttered dough. Press it lightly with your hand so it sticks.
- Fold and seal:
- Fold the dough in half lengthwise and press gently to seal the layers together. This creates a double thickness thats perfect for twisting.
- Cut and twist:
- Slice the folded dough into eight strips, then twist each one several times and pinch the ends. They look like little spirals of promise.
- Air fry in batches:
- Arrange twists in the basket with space between them so air can circulate. Cook for seven to eight minutes until theyre golden and puffed.
- Make the glaze:
- While the twists cool slightly, whisk powdered sugar, milk, and vanilla until smooth. Adjust milk to get a drizzle consistency you like.
- Glaze and serve:
- Drizzle the glaze over warm twists and watch it melt into the ridges. Serve immediately while theyre still soft and fragrant.
Save One winter morning, I made a double batch of these for a brunch potluck and packed them in a basket lined with a kitchen towel. By the time I arrived, they were still warm, and people kept asking for the recipe. I realized then that something this simple could feel like a gift, and Ive been making them for gatherings ever since.
Choosing Your Dough
Crescent roll dough gives you buttery layers that separate beautifully when twisted, but pizza dough works too if you want a chewier texture. I once used pizza dough on a whim and loved how sturdy the twists turned out, almost like a cinnamon breadstick. Either way, make sure the dough is cold from the fridge so its easier to handle and doesnt stick to your fingers or the counter.
Getting the Twist Right
The key is to twist gently and evenly, not yanking or stretching the dough too thin. I learned this after a batch came out lopsided because I twisted some strips five times and others only twice. Aim for about three or four twists per strip, and pinch both ends firmly so they dont unravel in the heat. If a twist does come loose, just press it back together when you pull it from the basket—no one will notice once the glaze goes on.
Storage and Reheating
These are best the day you make them, but leftovers can be stored in an airtight container at room temperature for up to two days. To bring them back to life, pop them in the air fryer at 300°F for one or two minutes until theyre warm and slightly crisp again. The glaze may harden a bit in the fridge, so you can drizzle on a fresh batch if you want that just made look.
- If youre making them ahead, twist and refrigerate the unbaked strips overnight, then air fry fresh in the morning.
- Freeze baked twists without glaze, then reheat and glaze when youre ready to serve.
- For a crowd, double the recipe and work in batches so each twist gets enough space to cook evenly.
Save Every time I pull a batch of these from the air fryer, the kitchen smells like a bakery, and it makes the whole morning feel special. Its a small thing, but those little moments of warmth and sweetness are what cooking is really about.
Recipe FAQs
- → What type of dough works best for the twists?
Refrigerated crescent roll or pizza dough are ideal for creating flaky, tender twists.
- → How do I ensure the twists stay twisted during cooking?
Pinch the ends firmly after twisting to prevent unraveling in the air fryer.
- → Can I add nuts to the filling?
Yes, chopped pecans or walnuts add a pleasant crunch when mixed with the cinnamon sugar filling.
- → Is it necessary to preheat the air fryer?
Preheating helps achieve an even, golden finish on the twists.
- → What is the best way to glaze the twists?
Mix powdered sugar, milk, and vanilla extract into a smooth glaze and drizzle over warm twists for a sweet finish.