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Top 10 of 2014 | Annie's Noms

Cinnamon Roll Twists

Love cinnamon rolls, but short on time? Now you can have all the elements of a roll in a super easy twist; from oven to plate in 20 minutes!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12


  • 375 g (12oz) sheet ready rolled puff pastry
  • 2 tbsp butter, melted and slightly cooled
  • 3 tbsp light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/2 cup light cream cheese
  • 1/4 cup icing sugar, sifted
  • 1/4 tsp vanilla extract
  • 1 tbsp milk


  1. Preheat oven to 200C/400F and line 2 baking trays.
  2. Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
  3. Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
  4. Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
  5. Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.
  6. Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
  7. Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.
  8. Place in oven for 10-12 minutes until risen, puffy and golden.
  9. Leave to cool on the trays completely.
  10. Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
  11. Either drizzle over the twists or place in a small bowl to dip the twists in.
  12. Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

Recipe Notes

Recipe by Annie of Annie's Noms