Ingredients
Scale
The key to this dish lies in selecting the right ingredients that balance convenience with quality. I always keep a can of good-quality crescent roll dough in my fridge—it’s a lifesaver for quick treats. For the cinnamon sugar, I prefer freshly ground cinnamon because it really lifts the flavor. Butter should be unsalted and softened to spread easily, and if you want a little extra crunch, a sprinkle of chopped pecans or walnuts works beautifully. If you’re avoiding refined sugar, try coconut sugar as a substitute—it caramelizes nicely.
- 1 can (8 oz) crescent roll dough
- 2 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar (or coconut sugar)
- 1 teaspoon ground cinnamon, preferably fresh
- Optional: 2 tablespoons chopped pecans or walnuts
- Optional: icing glaze (powdered sugar + milk for drizzling)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Unroll the crescent roll dough onto a clean surface, pressing seams gently to form one rectangle.
- Spread the softened butter evenly over the dough, making sure to cover every corner.
- In a small bowl, mix the sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough.
- If using nuts, scatter them evenly on top of the cinnamon sugar layer.
- Using a sharp knife or pizza cutter, slice the dough into thin strips, about 1 inch wide.
- Take each strip and gently twist it several times, then place it on the baking sheet, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the twists are golden brown and the sugar has caramelized slightly.
- Remove from the oven and let them cool for a few minutes. If desired, drizzle with a simple icing glaze for extra sweetness.
- Serve warm and watch them disappear fast—you’ve been warned!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
