Easter is this weekend, and I have a simple, crowd-pleasing brunch recipe to share: Apple Pie Cinnamon Twists. These flaky, cinnamon-sugary twists capture the warm flavors of apple pie but are much quicker and easier to make—perfect for a holiday breakfast or dessert.
The recipe uses store-bought crescent roll dough, apple butter, and a touch of cinnamon-sugar. Spread the filling, stack the dough, cut into strips, twist, and bake for 8–10 minutes. Finish with a simple cream cheese icing if you like. They’re ideal for serving warm and fresh, and I plan to make them year-round.
Baking Tips
✓ APPLE BUTTER: Musselman’s apple butter works especially well in this recipe, but any good-quality apple butter will do. It adds concentrated apple flavor and a smooth texture that blends easily with the brown sugar and flour.
✓ USE A PIZZA CUTTER: A pizza cutter makes slicing the dough into even strips quick and simple. If you don’t have one, use a sharp knife and wipe it between cuts for cleaner edges.
✓ CINNAMON-SUGAR: After the twists come out of the oven, sprinkle a little extra cinnamon-sugar on top for added texture and flavor. The sugar melts slightly and creates a pleasant crust.
Step-by-Step Guide
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Apple Pie Cinnamon Twists
Ingredients
- ¼ cup brown sugar
- ¼ cup apple butter
- ¼ cup all-purpose flour
- 6 Tablespoons butter, melted
- 1 Tablespoon cinnamon-sugar
- ¼ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
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In a medium bowl, combine the brown sugar, apple butter, and flour until smooth.
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Unroll crescent roll dough and arrange as four rectangles on the prepared baking sheet.
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Spread the apple butter mixture onto two of the rectangles, then place the remaining two rectangles on top. Press edges together to seal.
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Brush the top with melted butter and sprinkle with cinnamon-sugar.
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Using a pizza cutter or sharp knife, cut each stacked rectangle into six strips.
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Twist each strip a few times, sprinkle with additional cinnamon-sugar, and bake 8–10 minutes until golden. Repeat with any remaining dough.
Make the cream cheese icing
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In a bowl, beat the softened unsalted butter and cream cheese until smooth. On low speed, add the powdered sugar until creamy, then beat in the vanilla.
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Spoon the icing into a small bag, snip a corner, and drizzle or pipe over the cooled twists. Discard the bag when finished.
Notes
- Store: Keep leftovers in an airtight container at room temperature for up to 3 days. Reheat briefly in a warm oven for best texture.
This post was created in partnership with a brand partner. All content, ideas, photography, and opinions are my own.