Cinnamon Croissant Twists: Croissant Series — Part 2

Making croissant dough takes time and effort — don’t toss the scraps. Save them to make crispy, buttery cinnamon twists instead.

If you saved your dough scraps after making homemade butter croissants, you’re already halfway there. That leftover dough is far too good to waste. With just a little shaping and a quick bake, those end pieces become irresistible cinnamon twists. You can also cube and bake them for an almond croissant French toast bake as an alternative use.

Helpful tools

I like a French rolling pin for precise control when rolling the dough, and a pizza cutter to slice the strips cleanly. A sharp knife works well too.

Ingredients and substitutions

The full ingredient list and exact quantities are in the recipe card below. Notes and substitution tips:

1. Croissant dough – Leftover homemade croissant dough gives the best flaky, buttery result. If you’re short on time, store-bought croissant or puff pastry dough will work, but the texture is less rich.
2. Egg – Mixed with a little water to make an egg wash for a glossy, golden finish and to help the cinnamon sugar adhere.
3. Sugar – Provides sweetness and a caramelized coating. Brown sugar gives a deeper flavor if you prefer.
4. Cinnamon – Adds warmth and spice that complements the buttery pastry.

How to make cinnamon twists

Below are clear, step-by-step instructions. You can also jump to the printable recipe card at the end.

Shape the dough

Combine your dough scraps into a rough rectangle, then roll to about 12 inches long and 1/4 inch thick. Cut into strips roughly 1/2 to 3/4 inch wide — one batch yields about six strips.

Tip: If frozen, thaw dough in the fridge overnight for easier handling. Colder dough can be worked with, but will need longer to proof.

Twist and let rise

Gently stretch each strip, fold it in half, and twist from the top down. Place twists on a parchment-lined baking sheet and let them rise until puffy. Rising time depends on temperature and can range from a couple of hours to most of the afternoon. For cooler temperatures, you can let them rise overnight in the fridge.

Note: For an overnight rise, refrigerate in warm weather to prevent overproofing. In cool weather, a chilled overnight proof is usually fine.

Bake

Preheat the oven to 325°F (163°C). Beat one egg with 1 tablespoon of water to make an egg wash. Combine sugar and cinnamon in a small bowl. Brush each twist with the egg wash and generously sprinkle with the cinnamon-sugar mixture. Bake for about 28 minutes or until golden, then cool on a wire rack before serving.

Storage

Store cinnamon twists in an airtight container at room temperature for 1–2 days, or in the fridge for 3–4 days. Refrigeration can reduce flakiness, so room temperature storage is best when possible.

To refresh chilled twists, reheat in an oven or toaster oven at 325°F for 5–7 minutes to restore crispness. Avoid the microwave if you want them crispy.

These freeze well: wrap each twist tightly in plastic wrap and foil, freeze up to 1 month. Reheat from frozen at 325°F for about 10–12 minutes.

More croissant recipes

• Chocolate Croissant
• Almond Croissant
• Macadamia Coconut Croissant

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