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Golden-brown cinnamon roll bread twists arranged on a baking sheet, filled with cinnamon-sugar swirls and finished with a generous drizzle of white vanilla glaze.

Cinnamon Roll Breadtwists

Easy cinnamon roll breadtwists made with crescent dough, coated in cinnamon sugar, and finished with a vanilla glaze. All the cozy flavor of cinnamon rolls with none of the wait.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 twists
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Breadtwists
  • 1 8 oz can refrigerated crescent dough
  • 2 tbsp unsalted butter melted
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 tbsp ground cinnamon
  • Glaze
  • ¾ cup powdered sugar
  • 2 –3 tbsp milk or heavy cream
  • ½ tsp vanilla extract

Equipment

  • Baking sheet + parchment paper

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment.
  2. Unroll crescent dough and separate into triangles. Brush with melted butter.
  3. Mix brown sugar, granulated sugar, and cinnamon. Sprinkle over the triangles and press gently.
  4. Roll each triangle from the wide end, then twist into a spiral. Place on the baking sheet.
  5. Bake 10–12 minutes until golden and puffed.
  6. Whisk glaze ingredients until smooth. Drizzle over the warm twists.
  7. Cool 1–2 minutes and serve.

Notes

Brush generously with butter so the sugar sticks. Press the cinnamon sugar into the dough. Glaze while warm. Best eaten the day they are made. Easy to double for a crowd.