Air Fryer Cinnamon Twists (Printable View)

Flaky cinnamon sugar twists baked golden in an air fryer, perfect for a quick and tasty breakfast.

# What You Need:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough or pizza dough

→ Filling

02 - 2 tablespoons unsalted butter, melted
03 - 1/4 cup (50 g) brown sugar
04 - 1 1/2 teaspoons ground cinnamon

→ Glaze

05 - 1/2 cup (60 g) powdered sugar
06 - 1 to 2 tablespoons milk
07 - 1/4 teaspoon vanilla extract

# How To Make It:

01 - Set air fryer to 350°F and allow to preheat for 3 minutes.
02 - Unroll dough on a lightly floured surface and press to seal any seams.
03 - Brush melted butter evenly over the entire surface of the dough.
04 - Combine brown sugar and cinnamon, then sprinkle mixture evenly over the buttered dough.
05 - Fold dough lengthwise in half and gently press to seal the edge.
06 - Cut the folded dough into 8 strips, twist each strip several times, and pinch ends to secure.
07 - Place twists in air fryer basket spaced apart to prevent sticking; cook in batches if needed.
08 - Cook for 7 to 8 minutes until golden and fully cooked.
09 - While twists cool slightly, whisk powdered sugar, milk, and vanilla extract until smooth.
10 - Drizzle glaze over warm twists before serving.

# Expert Tips:

01 -
  • Ready faster than your coffee brews, with almost no cleanup involved.
  • That crispy edge and soft center happens without babysitting an oven.
  • You can make just two twists or all eight, no waste, no guilt.
02 -
  • Don't skip preheating the air fryer or the bottoms will stay pale and doughy.
  • If your dough is warm, it'll stretch instead of twist, so keep it chilled until you're ready.
  • Twists touching each other will fuse into one blob, spacing is non negotiable.
03 -
  • Use a pastry brush for the butter so every inch gets covered, it makes a difference.
  • Let the twists cool for at least 30 seconds before glazing or it'll slide right off.
  • If you want them extra decadent, double the glaze and dip each twist instead of drizzling.
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