Save One Saturday morning, I was staring at a can of crescent roll dough in my fridge, wondering what quick breakfast magic I could pull together before guests arrived. The air fryer had become my secret weapon for golden, crispy pastries, so I grabbed cinnamon and brown sugar from the pantry and started twisting. Ten minutes later, my kitchen smelled like a bakery, and everyone was asking for the recipe before they'd even finished eating.
I made these for my sister's impromptu brunch last month, and watching her take that first bite—the glaze still warm and sticky on her fingers—reminded me why simple food often hits hardest. She made me promise to write down the recipe that same afternoon because she wanted to recreate that moment for her own family.
Ingredients
- Refrigerated crescent roll dough (8 oz): This is your foundation, and using quality dough makes all the difference in flake and flavor.
- Unsalted butter (2 tbsp, melted): The vehicle for everything delicious; it helps the cinnamon sugar stick and browns everything to golden perfection.
- Brown sugar (1/4 cup): Use packed brown sugar so you get those dense pockets of sweetness throughout each twist.
- Ground cinnamon (1 1/2 tsp): Fresh is better; old cinnamon tastes dusty, so check yours if it's been sitting for a year.
- Powdered sugar (1/2 cup): For the glaze that makes these feel special and finished.
- Milk (1–2 tbsp): Adjust amount based on how thick or thin you want your glaze to drip.
- Vanilla extract (1/4 tsp): A small touch that rounds out the sweetness and adds depth.
Instructions
- Warm up your air fryer:
- Set it to 350°F and let it preheat for 3 minutes while you prep everything else.
- Unroll and smooth the dough:
- Lay it flat on a lightly floured surface and gently press any seams together so you're working with one cohesive sheet. This helps everything bake evenly.
- Brush with butter:
- Use a pastry brush to coat the entire surface generously so every piece gets that golden, buttery exterior.
- Mix your cinnamon sugar:
- Combine brown sugar and cinnamon in a small bowl, breaking up any clumps, then sprinkle it all over the buttered dough in an even layer.
- Fold and seal:
- Fold the dough in half lengthwise and press gently along the seam so the filling stays tucked inside as you cut and twist.
- Cut and twist:
- Slice into 8 strips, then hold each one at both ends and twist gently several times before pinching the ends to seal. Don't twist too aggressively or the dough tears.
- Arrange in the basket:
- Place twists with space between them so hot air circulates and they get crispy all over. Work in batches if needed rather than crowding.
- Air-fry until golden:
- Cook for 7–8 minutes, watching for that deep golden color that signals they're cooked through and crispy on the outside.
- Make the glaze while they cool:
- Whisk powdered sugar, milk, and vanilla together until smooth and drizzleable, adjusting milk as you go.
- Finish and serve:
- Drizzle warm glaze over the twists so it pools in all the crevices and hardens into a sweet shell.
Save There's something almost meditative about twisting pastry dough on a quiet morning, watching the butter shine and the cinnamon sugar catch the light. That texture—crispy outside, just slightly soft inside—became the reason I keep crescent roll dough stocked now.
When to Make These
These are perfect for mornings when you want something that tastes homemade but doesn't demand hours in the kitchen. Busy weekends, impromptu guests, or just that moment when you want breakfast to feel like celebration instead of routine—this is your answer. The air fryer means your kitchen stays cool, which is its own gift on warm days.
How to Customize Them
The beauty of this recipe is how forgiving it is. Some mornings I add a handful of chopped pecans or walnuts to the cinnamon sugar for texture and depth. Other times I swap the brown sugar for coconut sugar, which gives a slightly earthier sweetness that pairs oddly well with vanilla. You could even dust the finished twists with cinnamon sugar before glazing if you want them to look extra fancy and rustic.
Storage and Keeping
These are honestly best eaten fresh and warm, when the glaze is still tacky and the pastry still has that crunch. But I've kept leftovers in an airtight container for a day or two and reheated them in the air fryer for just 1–2 minutes to bring back that crispness. They'll never be quite as good as fresh, but they're still pretty excellent.
- Make them the morning you want to serve them for the absolute peak texture and flavor.
- If you're reheating, cover the glaze lightly with foil so it doesn't brown too fast.
- Room temperature twists are still delicious, especially if you had one too many the first time around.
Save These twists have become my go-to when I want to feel like I've done something special without actually working that hard. Every time someone asks for the recipe, I smile because it's one of those rare things that's both genuinely impressive and genuinely easy.
Recipe Q&A
- → Can I use a different dough for the twists?
Yes, pizza dough or other crescent roll doughs work well to create flaky twists with similar texture.
- → How do I prevent the twists from sticking in the air fryer?
Arrange twists with space between them and avoid overcrowding the basket. Cooking in batches is recommended.
- → What can I use instead of brown sugar for the filling?
Coconut sugar is a great alternative for a subtle flavor variation while maintaining sweetness.
- → How should I store leftover twists?
Keep them in an airtight container at room temperature for up to 1 day, or refrigerate and reheat briefly in the air fryer.
- → Can I add nuts to the filling?
Yes, finely chopped pecans or walnuts can be mixed into the cinnamon sugar for added crunch and flavor.