I made these Delish Cinnamon Crescent Twists because apparently I enjoy tasks that involve tiny folds, sticky sugar, and the thrill of setting off the smoke alarm while multitasking. They’re basically flaky pastry hugs for your teeth, and yes, they taste like a bakery crashed into a breakfast table and decided to stay.

My husband dramatically announced he was “helping” by opening every spice jar while I was rolling dough. Five minutes later we had cinnamon in the flour, flour in the cinnamon, and a very sincere apology that included the words “I only wanted to make it smell nice.” The kids filmed the chaos and now call this “Cinnamon Gate.” I laugh, I cry, I eat the crumbs off the counter. The twist: it’s still worth the mess.

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Why You’ll Love This Delish Cinnamon Crescent Twists

– They look fancy without requiring pastry school. Pretend you folded them with intention.
– Flaky, buttery, and cinnamony — basically a warm hug that’s socially acceptable to eat in public.
– Kids will ask for them like they discovered gold; adults will eat three and blame it on stress.
– Portable snack: perfect for stealing from the kids’ lunch boxes and pretending you meant to pack one.

Time-Saving Hacks

– Use store-bought crescent dough. Yes, it’s cheating. No judgment. The oven can’t tell.
– Prep the filling in a mason jar: shake sugar, cinnamon, and butter bits, then pour and twist. Tiny dishes, big victory.
– Bake on parchment so you can toss the tray paper and pretend you did fewer dishes.
– Microwave the butter for 10–12 seconds instead of melting on the stove. Quick, slightly shameful, effective.

Serving Ideas

– Pair with coffee if you’re pretending to be a morning person. Pair with tea if you’re pretending to be British.
– Serve with vanilla ice cream because I’m not a monster and warm cinnamon + cold ice cream is a mood.
– Offer chopped apples or pear slices on the side to look like you tried to be healthy.
– Serve with wine if the kids drove you nuts. Full stop.

What to Serve It With

– Fresh fruit (because salad makes you feel less guilty).
– A swipe of cream cheese or mascarpone for those who like their pastries extra lush.
– A drizzle of maple syrup for the dramatic effect and extra sticky fingers.
– A strong coffee or flat white to balance the sugar attack.

Tips & Mistakes

– Tip: Don’t overfill the crescent dough or you’ll have a sticky, underbaked blob that looks like modern art.
– Mistake: Using cold butter in the filling — it won’t distribute well. Melt, then cool slightly.
– Brush with egg wash for shine and a tiny bit of “I actually tried.”
– If edges puff up weirdly, gently press them down after a few minutes in the oven with a spatula. Yes, it’s allowed.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
If you must keep them longer, store in an airtight container at room temp for up to 2 days, or freeze for up to a month and reheat at 350°F until warm.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped nuts for crunch.
– Try brown butter for a nuttier flavor (smells fancy; takes three minutes).
– Sprinkle coarse sugar on top for sparkle and texture.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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