Air Fryer Cinnamon Twists (Print Version)

Flaky cinnamon sugar twists baked to golden perfection using an air fryer for a quick, sweet start.

# Components:

→ Dough

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

→ Filling

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

→ Glaze

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

# Directions:

01 - Set air fryer to 350°F and preheat for 3 minutes.
02 - Unroll dough on a lightly floured surface and press seams to seal.
03 - Brush melted butter evenly over entire dough surface.
04 - Combine brown sugar and cinnamon, then sprinkle evenly over buttered dough.
05 - Fold dough in half lengthwise and gently press to seal edges.
06 - Cut folded dough into 8 strips, twist each several times, and pinch ends to secure.
07 - Place twists in air fryer basket spaced apart; cook in batches if necessary.
08 - Air-fry at 350°F for 7 to 8 minutes until golden and cooked through.
09 - Whisk powdered sugar, milk, and vanilla until smooth while twists cool slightly.
10 - Drizzle glaze atop warm twists and serve immediately.

# Expert Advice:

01 -
  • No oven means no waiting around for preheating, and your kitchen stays cool even in summer.
  • The twists come out ridiculously flaky with crisp edges and a soft center that tastes like you worked way harder than you did.
  • You can customize the filling with whatever spice or sugar you have on hand, and it still turns out perfect every time.
02 -
  • Don't skip the parchment or liner in your air fryer basket, the sugar can drip and burn onto the metal, which is a pain to scrub off later.
  • If your twists are browning too fast on top but still doughy inside, lower the temp to 325°F and add a minute or two to the cook time.
  • Let the dough come to room temperature before unrolling, cold dough cracks and tears and you'll end up with uneven twists.
03 -
  • Work in batches if your air fryer is small, crowding the basket makes them steam instead of crisp and you'll lose that golden finish.
  • If you want the glaze to soak in a little, drizzle it while the twists are still hot. If you want it to sit on top and harden slightly, wait until they cool for a minute or two.
  • Use a pizza cutter instead of a knife to slice the dough, it's faster and gives you cleaner edges without dragging or stretching the dough.
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