Chocolatey Cinnamon Twists

Light and flaky, these chocolatey cinnamon twists bring a hint of sugar and spice to the holiday season. Prepared simply with puff pastry twisted together with cinnamon sugar and butter, then baked until golden and crisp, this cozy recipe is then finished with a drizzle of chocolate for a touch of holiday decadence!

Twists made with sugar and spice, and everything nice

While classic cookies are a beloved sweet treat during the holiday season, sometimes it's fun to bake up and enjoy a goody with a twist! My chocolatey cinnamon twists are just the treat!

And the best part? They're super fun and easy to make, with edible sparkles and sprinkles to make things extra glittery and festive. I love to drizzle mine with a touch of chocolate for added flavor and decadence, but you can certainly keep them plain, if you prefer only the flavor of cinnamon sugar.

Made with a couple of sheets of good quality puff pastry, these cinnamon twists bake up delectably crisp and golden. They're perfect stuffed into decorative mason jars for folks to nibble on bite after sweet-n-crispy bite!

My recipe for chocolatey cinnamon twists

These twists call for just a few ingredients—very quick and easy to prepare.

I start with a couple sheets of puff pastry, gently rolling them out, just to make them slightly thinner and larger. Each sheet is cut in half horizontally, then spread with melted butter for the cinnamon sugar filling to deliciously stick to.

The prepared pastry sheets get pressed together, cut into strips, then gently twisted and pinched to seal, making the pretty twisty shapes once baked.

I love the hint of chocolate with the sweet spiciness of the cinnamon sugar for these twists. The melted chocolate, when first drizzled, also provides something for the festive sprinkles to stick to for that holiday sparkle!

These cinnamon twists take just minutes to bake off to golden, flaky and crispy perfection, and make for a sweet and light accompaniment to a cup of coffee—so delicious and full of holiday cheer!

Here's a sneak peek at my chocolatey cinnamon twists recipe: (or just jump to the full recipe...)

1. To get started, I prepare the puff pastry, then brush each half with melted butter.
2. Next, I sprinkle on some cinnamon sugar and twist the pastry sheets, creating a total of 24 cinnamon twists.
3. Then, I bake the cinnamon twists until puffed, golden, and flaky, allowing the twists to completely cool.
4. Once cool, I melt the chocolate and drizzle just a little over each cinnamon twist, then sprinkle over edible holiday sparkles for decoration, and allow the chocolate to set.
5. I serve my cinnamon twists in glass mason jars and enjoy!

Recipe

Chocolatey Cinnamon Twists

by Ingrid Beer

Print Recipe

These festive, chocolatey cinnamon twists bake up light and crispy, and are filled with sugar and spice and everything nice!

Category: Dessert
Cuisine: American

Yield: 24 cinnamon twists

Nutrition Info: 125 calories (per cinnamon twist)

Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 45 minutes

Ingredients:

• ¼ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon
• 1 package prepared puff pastry (2 sheets), thawed and kept cold
• ¼ cup unsalted butter, melted
• ½ cup semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• Edible Christmas sprinkles, for decorating

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 400°, and line two baking sheets with parchment paper.
3. Combine the granulate and brown sugars with the cinnamon in a small dish, and set it aside for a moment.
4. Lay one sheet of cold puff pastry dough on a lightly floured work surface, and roll out just a little bit to make it slightly thinner and bigger. Cut the sheet in half horizontally, and brush each half generously with the melted butter, using about half of the butter.
5. Sprinkle over one of the half-sheets about half of the cinnamon sugar mixture, and lay the other buttered sheet over top, butter side down. Press, or gently roll, the sheets together, and cut, vertically, into 12 strips (dough will not stick together all that well, but that's OK).
6. Take each strip and carefully twist it 3 to 4 times, pressing the ends together to seal them a bit, and place onto the baking sheet. Bake the twists for 15 to 16 minutes, or until golden brown.
7. Then, repeat this entire process with the other sheet of cold puff pastry which remains.
8. Allow the cinnamon twists to completely cool on a wire rack.
9. Once cooled, melt the chocolate chips, and once melted, stir in the vegetable oil and combine to make it shiny. Drizzle a little melted chocolate over each twist with a spoon, and add festive, edible sprinkles before chocolate sets.
10. Allow the chocolate to set (about 30 minutes to 1 hour at room temp) before serving the twists.

Tips & Tidbits for my chocolatey cinnamon twists recipe:

• Good quality puff pastry sheets: I love to use all butter puff pastry for best flavor and texture. So if you can find it, opt for that quality. Be sure to keep the puff pastry very cold. You can thaw it in the fridge the night before and keep it cold just until ready to use, or thaw at room temp, about 30 to 40 minutes, before preparing the twists.
• Prepare the cinnamon twists ahead: These twists can be prepared the day before you'd like to serve them, then kept in a covered container or ziplock bag until ready to serve.
• Skip the chocolate, if desired: While I like the combo of chocolate and spices here, you can absolutely leave the chocolate drizzle off, once the twists are baked, for a cinnamon-only flavor profile. You can still sprinkle on the edible sparkles while the twists are fresh, as they should stick to the sugar.

Craving more cozy and sweet holiday treats? Check out my recipe for Buttered Toffee Candied Nuts, Chocolate Bark, Eggnog Cake with Fluffy Eggnog Frosting, Gingerbread Cake, Drinking Chocolate, Bread Pudding with Spiced Rum Sauce, or even my recipe for Pumpkin Pie Bars!

Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!