Introduction: 3-Ingredient Cinnamon Twists

About: Community Manager for Instructables and Tinkercad.

I love desserts and the easier they are to make, the better. These cinnamon twists are super easy to put together and bake. And, you can top them any way you want!

I came up with the idea to make these after getting a dessert pizza at Pie-ology. It was just a regular pizza crust, brushed with butter, sprinkled with cinnamon sugar and topped with an icing and chocolate chips. It was so tasty that I wanted to make it, but also make it really easy to eat. So, I decided to get some pizza crust and just see what would happen. I'm very happy with the tasty results!

How these turn out will probably depend mostly on your baking and the pan you use, but mine ended up soft and chewy on the inside and crispy on the outside.

Step 1: Ingredients and Supplies

As with many things I do, you can go really basic or go crazy with these. There are only a few things you really do need to make them, and then the rest is just icing on the cake (or twists)!


  • Pizza Dough - I'm using a thin crust from the store, I'm not sure how a thicker crust will turn out.
  • Cinnamon Sugar
  • Melted Butter - about 1 tablespoon, you won't need a lot

Topping options:

  • Chocolate
  • Icing - this seemed to be just about the right amount I needed, you can probably do a bit more than 1/2c powdered sugar and then just add milk until you like the consistency, it is easy to make it too liquid so at just some at a time.
    • 1/2c Powdered Sugar
    • 1/4tsp Vanilla
    • 1 3/4tsp Milk
  • White Chocolate
  • Peanut Butter Chips

Recommended Utensils:

  • Light cookie sheet - So I baked the majority of mine on a light cookie sheet and then the overflow on a nonstick darker pan, the ones on the dark pan burned and the ones on the lighter pan didn't so I suggest this type of pan to get the results I did, but you can experiment with other pans, just be careful with the sugar, it can burn easily.
  • Cooling Rack
  • Microwaveable Containers
  • Pastry Brush
  • Wax Paper

To get started, mix up some cinnamon sugar. I never measure so I don't have specific proportions but it is always much more sugar than cinnamon. I start by taking sugar and adding a little cinnamon, then shake/mix it up and decide if you need to add more.

Preheat your oven to 400 degrees Fahrenheit.

Step 2: Prepare Dough

Time to prepare your pizza dough! Whether it is homemade or store bought, roll it/lay it out so it is a big square.

Using a pizza cutter, cut your dough into even strips. You can then cut these strips in half or leave them long.

Melt your butter and get out a plate to go with your cinnamon sugar.

Coat the pizza dough with the melted butter. You can put butter on both sides if you'd like, but I just did one side.

Step 3: Cinnamon Sugar

Take a dough strip that has butter on it and coat it with cinnamon sugar. Start by pouring some cinnamon sugar on the plate. Then, put the strip on that plate, pour more cinnamon sugar on it, and move it around until it is covered.

If you cut the strips in half, take two and twist them together and put them on the sheet.

If you left them long, like me, fold it in half and then twist it around itself (as shown in the picture). Do this will all the strips and line them up on the baking sheet.

Step 4: Bake!

Keep an eye on them. You want them to get lightly brown without burning on the bottom. I baked mine for about 13 minutes at 400 degrees Fahrenheit.

Once they are done, carefully transfer them to a cooling rack. You can put wax paper down under the rack first if you want to prepare for putting on toppings.

Step 5: Topping!

You can eat these how they are if you want, or you can go that extra mile and add some tasty toppings.

I recommend that you lay down a piece of wax paper, put a cooling rack on top of it, and then put your twists on there to cool. Then you will also be already to drizzle your toppings on them without making a mess.

Let your twists cool and prepare your icing. I recommend adding vanilla to the powdered sugar and then adding the milk a little at a time until you get the consistency you want. You may use less than a recommended or more. You are looking for it to be thin enough so you can stir it, but thick enough that it won't just run off your twists.

You can add your icing right away, but to make sure the icing doesn't just melt off them, wait until the twists cool.

Drizzle your icing over the twists.

If you want to put chocolate, white chocolate, or peanut butter chips on top, melt them in a microwavable container on half power until melted. Then drizzle this on top as well.

Enjoy right away or store them in an air tight container until ready to eat. I have left the container out overnight, but I think it can be better to store it in the fridge. Just to be safe. When you take one out of the fridge to eat, you can eat it the way it is and it's fine, but I like to microwave it for about 15 seconds until it just gets warm.

Step 6: Finished Twists

For the second batch I made, I ended up with 12 twists and I decorated them all with icing and 6 with melted milk chocolate and the other 6 with melted white chocolate. They were all delicious.