Maple Cinnamon Twists

This recipe for maple cinnamon twists embraces the beauty of shortcuts. With just a few cans of crescent roll dough, you can skip the hassle of making dough from scratch while still crafting a bakery-worthy delight in your kitchen. These stunning pastries capture the essence of a cinnamon roll, topped with a glaze reminiscent of doughnuts and infused with a touch of maple. The mesmerizing swirls of dough and the satisfying crunch of walnuts layered within will have everyone reaching for seconds. 

Ingredient Alternatives

No maple extract? Substitute it with pure vanilla extract for equally delightful twists. Replace walnuts with chopped pecans or hazelnuts, or omit nuts altogether if desired.

Ingredients

• 3/4 cup (160 g) packed light brown sugar

• 6 Tbsp. finely chopped toasted walnuts

• 2 Tbsp. ground cinnamon

• 1 pinch kosher salt

• 8 Tbsp. (1 stick) unsalted butter, melted, divided

• 1 1/2 tsp. maple extract, divided

• 3 8-oz. cans refrigerated crescent dough

• All-purpose flour, for work surface

• 2 cups (454 g) confectioners’ sugar

Instructions

Prepare Oven and Baking Sheets:

Set the oven to 375°F and line two rimmed baking sheets with parchment paper.

Mix the Filling:

In a medium bowl, combine brown sugar, walnuts, cinnamon, and salt. In a separate small bowl, mix 6 tablespoons of melted butter with 1 teaspoon of maple extract.

Prepare the Dough:

Place one sheet of dough on a floured surface and roll it into a 15-by-9-inch rectangle. Generously coat the dough with one-third of the butter mixture (approximately 2 tablespoons), leaving a 1/2-inch border along one long side. Evenly sprinkle one-third of the sugar mixture over the butter. 

Shape and Twist the Dough:

Starting from the long side without the border, roll the rectangle tightly like a jelly roll and seal the seam. Slice the rolled dough into three 5-inch logs. Cut each log lengthwise, place the halves cut side up, and firmly pinch two ends together. Twist the halves around each other twice, then secure the remaining ends. Arrange the twists 1 1/2 inches apart on the prepared baking sheets. Repeat the process with the remaining dough, butter, and sugar mixtures. 

Bake the Twists:

Bake the twists until they turn golden brown, puff up, and are fully cooked, about 14 to 15 minutes. Allow them to cool on the baking sheets placed on wire racks for 15 minutes.

Prepare the Glaze:

While the twists cool, mix confectioners’ sugar, 4 tablespoons of water, the remaining 2 tablespoons of butter, and the remaining 1/2 teaspoon of maple extract in a small bowl. Gradually add 2 tablespoons of water, one teaspoon at a time, until the glaze is smooth. Dip the twists into the glaze and place them on wire racks. Let them sit until the glaze sets, approximately 15 minutes.

Preparation and Storage Tips:

These twists are best served fresh, but you can prepare the filling ingredients in advance to save time. Store any leftovers in an airtight container at room temperature for up to one day.