Save I started making these on Sunday mornings when I realized I could skip the oven preheat entirely. The air fryer sits on the counter, always ready, and these twists come together faster than coffee brews. There's something satisfying about watching dough puff and bronze through that little glass window, cinnamon sugar bubbling at the edges.
The first time I brought these to a friend's brunch, someone asked if I'd been up since dawn baking. I laughed and said I'd rolled them during the second cup of coffee. Now they're my go-to when I want something that tastes like effort but feels like none.
Ingredients
- Refrigerated crescent roll dough: The kind that pops open from a cardboard tube, already portioned and ready to unroll, which means you're halfway done before you start.
- Unsalted butter: Melted and brushed on while still warm so it soaks into every layer, I learned to use unsalted because the dough already has plenty of salt.
- Brown sugar: It melts into a sticky, amber glaze that clings to the twists, white sugar works but brown gives that deeper caramel note.
- Ground cinnamon: The backbone of the whole thing, I keep mine in a small jar by the stove so it's always within reach.
- Powdered sugar: Whisked with just enough milk to drizzle, not pour, you want it to sit on top like lacework.
- Milk: A tablespoon or two to loosen the glaze, I've used almond milk in a pinch and it worked just fine.
- Vanilla extract: A few drops to round out the sweetness, the kind of detail people notice without knowing why.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it run empty for three minutes. This step keeps the twists from sticking and helps them puff evenly.
- Prepare the dough:
- Unroll it on a floured surface and press the seams together with your fingers, you want one smooth sheet. Brush melted butter over every inch, right to the edges.
- Add the filling:
- Mix brown sugar and cinnamon in a small bowl, then scatter it evenly across the buttered dough. Don't skimp, this is where all the flavor lives.
- Fold and seal:
- Bring one long edge up to meet the other, press gently to seal the filling inside. The dough should feel soft and pliable, not stretched.
- Cut and twist:
- Slice the folded dough into eight strips with a sharp knife or pizza cutter. Pick up each strip and twist it several times, then pinch the ends so they hold their shape.
- Air fry in batches:
- Lay the twists in the basket with space between them, they'll expand as they cook. Fry for seven to eight minutes until golden and firm to the touch.
- Make the glaze:
- While the twists cool for a minute, whisk powdered sugar, milk, and vanilla until smooth. It should fall from the spoon in a thin ribbon.
- Finish and serve:
- Drizzle the glaze over the warm twists using a spoon or fork. Serve immediately while they're still soft inside and crisp outside.
Save One morning my neighbor knocked on the door just as I was pulling these out, and I handed her one still warm. She stood there on the porch eating it with her fingers, cinnamon sugar stuck to her thumb, and said it tasted like the mall pretzel stand but better. That's when I knew they were worth keeping in the rotation.
How to Store and Reheat
These are best the moment they cool just enough to handle, but leftovers keep in an airtight container at room temperature for a day. Reheat them in the air fryer at 300°F for one or two minutes to bring back the crispness, the microwave makes them soggy so I avoid it. If you glaze them before storing, they'll be stickier the next day but still good.
Variations That Work
I've folded in chopped pecans with the cinnamon sugar for crunch, and swapped brown sugar for coconut sugar when I wanted something less sweet. A friend dusted hers with cardamom instead of cinnamon and they tasted like something from a bakery window. You could also brush them with honey instead of glaze if you want to skip the powdered sugar entirely.
What to Serve Alongside
These twists don't need much company, but I like them with black coffee or a glass of cold milk. If you're feeding a crowd, set out fresh fruit or yogurt to balance the sweetness.
- They're also good crumbled over vanilla ice cream as an easy dessert.
- Kids love dipping them in extra glaze or Nutella if you have it around.
- Pair them with scrambled eggs if you want something more filling on the side.
Save These twists have become the thing I make when I want the house to smell like a bakery without the fuss. They're simple, quick, and always gone before I finish cleaning up.
Recipe FAQs
- → What dough works best for the twists?
Refrigerated crescent roll dough or pizza dough both create flaky, tender twists that crisp nicely in the air fryer.
- → Can I add nuts to the filling?
Yes, chopped pecans or walnuts enhance crunch and flavor when mixed into the cinnamon sugar filling.
- → How do I know when the twists are done?
They should be golden brown and cooked through after about 7–8 minutes at 350°F in the air fryer.
- → Is there a way to vary the sweetness?
Swapping brown sugar with coconut sugar offers a slight variation with a subtle caramel note.
- → How should I reheat the twists?
Reheat in the air fryer for 1–2 minutes to restore their crisp texture and warm the glaze.