Cinnamon and Brown Butter Pastry Twists

Once you have had a cinnamon roll, I mean a ‘hip-worthy cinnamon roll‘ that blows you away. It’s hard to imagine any other cinnamon bread recipe that would evoke the same emotions or anything close to how you felt after that first bite. But these cinnamon and brown butter pastry twists come awfully close.

This recipe is a chance for you to slowly dip your hands into the pastry dough club with less fuss. How? Well…

There are two things to love, or should I say 3 reasons to nudge you into making these pastry twists. One is that you do not need homemade puff pastry dough, I used store-bought puff pastry. I know many of us are not Erin McDowell and if you’re starting out, the thought of making your own pastry dough from scratch will send shivers down your spine. So, yeeiiii, that’s one strike off the worry list.

The recipe takes a very short time to make so you can skip the omelet and surprise your loved ones with warm and delicious pastry twists for breakfast.

Another reason to run for that store-bought puff pastry is that you only need a total of 5 simple ingredients to make these indulgent cinnamon and brown butter pastry twists. Sometimes less is more, and one of those times is now with this recipe that is super simple:

How to Make Cinnamon and Brown Butter Pastry Twists

Step one: Make some brown butter if you don’t have some already. It’s super simple, and ready in 10 minutes. Just follow these two steps in my recipe. Let that cool and put it in the fridge for a few minutes to firm up a little. It should have the consistency of softened butter.

Then line a large tray (that can fit in the fridge) with parchment paper.

Step two: Make the yummy paste by sifting the brown sugar, salt, and cinnamon powder to get rid of any lumps. Then mix that with the softened brown butter.

Step three: Lightly dust the counter before rolling out the pastry dough to 15 x 17 inches and try to be as fast as you can to avoid the dough getting too warm, as this will also make it a little harder to work with when twisting.

Step four: Gently but quickly spread the paste on the pastry dough leaving a 1.5-inch space toward the edge.

Step five: Use a pizza cutter to cut through the middle of the dough, the width of each piece should be about 8.5-inches. Then proceed to cut the dough lengthwise into 2-inch wide strips.

Lastly, roll each strip by holding each end and twisting in opposite directions, then place it on the parchment paper. When completed with all the strips, put them in the fridge to chill for 15 minutes.

Okay, I will just out and say it now because I do not want you to be surprised. Once the pastry twists are done and you take the baking tray out of the oven, there will be a messy brown pool hugging your pastry twists.

Do not fall into temptation and want to “just give the ‘brown stuff’ a teeny try” because you might not want to stop! The leaked paste is terribly delicious!

Just make sure to take the pastry twists off the baking tray and have them cool elsewhere. Because the leaked ‘sweet brown butter’ will set once it cools.

Ideas for Leftover Pastry Dough

Yap, when you trim the edges you are bound to have some leftover bits of puff pastry dough. Do not toss them away. Here’s an idea on how to use leftover pastry dough.

Use the leftover pastry dough pieces to make square pastries. The pastry straws are best served on the same day so don’t wait and dig in! If anything you could wake up earlier than the rest of the household and wake them up with the delicious, warm scent of freshly made cinnamon pastry straws.

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Print Recipe

Cinnamon and brown butter pastry twists

(+10 rating, 2 votes)

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Breakfast – International

By Angela – Serves: Makes

Prep Time: 10 minutes – Cooking Time: 27 minutes – Total Time: 37 minutes

Decadent pastry twists made with warm and sweet-scented cinnamon-brown butter paste.

Ingredients

• 50g Brown butter
• 7g Cinnamon powder
• 53g Soft brown sugar
• Pinch of salt
• 500g Chilled, ready-made puff pastry dough

Instructions

1

Line a large baking tray (that can fit in the fridge) with parchment paper

2

Make brown butter if you do not already have some. Recipe linked above. When the brown butter is done, let it cool then pop it in the fridge to firm up a bit. It should have the consistency of softened butter

3

Sift the brown sugar, cinnamon, and salt into a bowl. Then mix that with the brown butter until it forms a smooth paste

4

Lightly dust the counter before rolling out the pastry dough to 15 x 17-inches. Then gently but quickly spread the paste on the pastry dough leaving about 1.5-inch space toward the edge.

5

Use a pizza cutter to cut through the middle of the dough, each piece should measure 8.5-inches wide. Then proceed to cut the dough lengthwise into 2-inch wide strips. And lastly, roll each strip by holding each end and twisting in opposite directions, then place it on the parchment paper. When completed with all the strips, put them in the fridge to chill for 15 minutes.

6

Preheat the oven to 190°C and bake for 22 minutes. Turn the tray from front to back halfway through to ensure even browning. And look for doneness after they have been baking for 20 minutes.

7

When out of the oven, let them cool for a few minutes then transfer onto a cooling rack.