Name: Heavenly Cinnamon Roll Breadtwists
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 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; ¼ cup chopped pecans (optional); ½ cup powdered sugar; 2 tbsp milk (whole or plant-based); ¼ tsp pure vanilla extract

Jump to Recipe·Leave a Review

These Heavenly Cinnamon Roll Breadtwists are everything I love about a classic cinnamon roll—warm, gooey, sweet, and spiced—wrapped into a fun, twisty pastry that’s easier and faster to make. Made with store-bought crescent dough, they come together in minutes and bake to golden perfection. Topped with a simple vanilla glaze, each bite is a swirl of cinnamon-sugar bliss.

Heavenly Cinnamon Roll Breadtwists

Why You’ll Love This Recipe

I love this recipe because it’s quick, delicious, and doesn’t require any yeast or rising time. The crescent dough creates a flaky, buttery base, while the cinnamon-sugar blend delivers that signature warm flavor. The optional pecans add just the right amount of crunch. Whether I’m hosting brunch, baking with kids, or just craving something sweet with my coffee, these breadtwists are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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
¼ cup chopped pecans (optional, for crunch)

For the Vanilla Glaze:

½ cup powdered sugar
2 tbsp milk (whole or plant-based)
¼ tsp pure vanilla extract

Directions

Prep and preheat
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to keep cleanup easy and ensure even baking.
Form the dough base
I unroll the crescent dough onto a clean surface and gently press the perforated seams together to form one solid rectangle.
Add butter and filling
I brush the entire dough surface with melted butter. Then I mix the brown sugar, granulated sugar, and cinnamon in a small bowl and sprinkle it generously over the buttered dough, making sure it reaches every corner.
Cut and twist
Using a sharp knife or pizza cutter, I slice the dough lengthwise into six 1-inch-wide strips. I then twist each strip from end to end into a spiral and place them on the baking sheet, spaced about an inch apart.
Add finishing touches
I sprinkle any remaining cinnamon-sugar mixture over the top and scatter chopped pecans (if using) for added texture.
Bake to golden perfection
I bake the twists for 10–12 minutes until they’re puffed and golden brown. The sugars caramelize slightly, creating a soft, sticky finish.
Cool briefly, then glaze
After baking, I let the twists cool for 3–5 minutes. While they’re still warm (but not too hot), I whisk together powdered sugar, milk, and vanilla to create the glaze and drizzle it over each twist.
Serve immediately
I always enjoy these warm for the best gooey, flaky experience. They’re perfect with coffee, tea, or a cold glass of milk.

Servings and timing

Servings: 6 breadtwists
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Nut-free: I skip the pecans for a simpler twist that’s perfect for anyone with nut allergies.
Chocolate version: I sprinkle mini chocolate chips over the cinnamon-sugar before twisting for a dessert-style twist.
Maple glaze: I replace the vanilla in the glaze with pure maple syrup for a richer flavor.
Pumpkin spice twist: I swap the cinnamon with pumpkin pie spice for a cozy autumn variation.
Savory option: I leave out the sugar and fill the dough with garlic butter and parmesan instead.

Storage/Reheating

To store leftovers, I place the cooled breadtwists in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes or microwave them for 10–15 seconds for a quick fix. I always drizzle with a bit of fresh glaze after reheating if they seem dry.

FAQs

What kind of crescent dough should I use?

I use the classic refrigerated crescent dough found in cans—either original or seamless sheets work great. If using perforated dough, I make sure to pinch the seams together well.

Can I make these ahead of time?

Yes, I can prep and assemble the twists a few hours ahead and keep them covered in the fridge. I wait to bake them until just before serving for the best texture and flavor.

Can I freeze the breadtwists?

Absolutely. I let them cool completely, then freeze in a sealed bag or container for up to 1 month. I reheat in the oven and add fresh glaze before serving.

What can I use instead of pecans?

I’ve used walnuts, almonds, or left them out entirely. Dried fruit like raisins or cranberries could also be fun additions for a twist.

Why did my glaze melt too much?

I learned to let the twists cool just slightly before glazing—if they’re too hot, the glaze melts and disappears. A 3–5 minute cooling time is usually perfect.

Conclusion

These Heavenly Cinnamon Roll Breadtwists are my go-to for a fast, crowd-pleasing treat that tastes like they came from a bakery. With minimal ingredients and maximum flavor, they’re the perfect balance of sweet, spiced, and satisfying. Whether I’m whipping them up for breakfast, dessert, or a midday snack, they always disappear fast.