Air Fryer Cinnamon Twists (Print View)

Flaky dough twists with cinnamon sugar baked until golden and glazed for a sweet breakfast treat.

# Ingredient List:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough or pizza dough

→ Filling

02 - 2 tbsp unsalted butter, melted
03 - 1/4 cup brown sugar
04 - 1 1/2 tsp ground cinnamon

→ Glaze

05 - 1/2 cup powdered sugar
06 - 1–2 tbsp milk
07 - 1/4 tsp vanilla extract

# Directions:

01 - Preheat the air fryer to 350°F for 3 minutes.
02 - Unroll the dough onto a lightly floured surface and press to seal any seams.
03 - Brush the entire surface of the dough with melted butter.
04 - Mix brown sugar and cinnamon, then evenly sprinkle over the buttered dough.
05 - Fold the dough in half lengthwise and gently press to seal.
06 - Cut the dough into 8 strips; twist each strip several times and pinch the ends closed.
07 - Place twists in the air fryer basket, spacing them apart to prevent sticking; cook in batches if necessary.
08 - Cook twists in the air fryer for 7 to 8 minutes until golden and fully cooked.
09 - While twists cool slightly, combine powdered sugar, milk, and vanilla extract to make a smooth glaze.
10 - Drizzle the glaze over the warm twists and serve immediately.

# Expert Tips:

01 -
  • They taste like you spent an hour in the kitchen, but you'll have golden twists ready before your coffee gets cold.
  • The air fryer does all the heavy lifting—no oil splatters, no burnt bottoms, just perfect caramelization every single time.
  • One batch feeds a crowd or satisfies multiple cravings throughout the week, and they freeze beautifully for that unexpected breakfast emergency.
02 -
  • Don't skip the sealing step on the folded edge, or your cinnamon sugar will escape during cooking and you'll lose half the flavor magic.
  • If your glaze is too thick, it won't flow into those delicious spiral grooves; too thin and it slides right off, so milk matters more than you'd think.
  • Spacing in the air fryer basket is crucial because these pastries release steam as they cook, and crowding them steams instead of crisps.
03 -
  • If your dough springs back when you're twisting, let it rest for a few minutes and it'll cooperate without fighting you.
  • Brush your pastry brush with melted butter, not cold, so it coats evenly and doesn't tug at the delicate dough surface.
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