Mini Cinnamon Twists (OAMC)

The aroma of cinnamon has always been my happy place. As a kid, I remember sneaking into my grandmother’s kitchen while she was preparing for the holidays. The warmth of the oven, the sweet scent of cinnamon and sugar mingling in the air – it was pure magic. She’d always let me “help” roll out the dough, even though my attempts usually resulted in more flour on me than on the counter! These mini cinnamon twists bring back those cherished memories with every bite, a perfect little treat that’s as comforting as it is delicious.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 64 mini twists
• Yield: 64 mini twists
• Dietary Type: Vegetarian

Ingredients

• 1 cup sugar
• 1 tablespoon cinnamon
• 4 (8 count) cans crescent rolls
• 5 tablespoons butter, melted
• 64 mini marshmallows
• 1 cup icing sugar
• 2 tablespoons milk

Equipment Needed

• Large baking sheet
• Non-fat cooking spray
• Small bowls
• Pastry brush or spoon

Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center.
2. Spray a large baking sheet generously with non-fat cooking spray. This prevents the twists from sticking.
3. In a small bowl, thoroughly mix together the sugar and cinnamon. Set aside. This is your cinnamon-sugar mixture that will provide the classic flavor.
4. Open each can of crescent rolls. Carefully unroll the dough and separate it into individual triangles.
5. Using a knife or pizza cutter, cut each triangle in half lengthwise. You’ll now have two long, thinner triangles from each original crescent roll triangle.
6. Brush each of the dough triangles generously with melted butter. Make sure to cover the entire surface, as this helps the cinnamon-sugar adhere and adds richness.
7. Sprinkle each buttered triangle evenly with the cinnamon-sugar mixture. Don’t be shy – this is where the flavor comes from!
8. Place a mini marshmallow at the wide end of each triangle.
9. Starting from the wide end, roll up each triangle to enclose the marshmallow completely. Pinch the edges of the dough to seal the marshmallow inside. This prevents it from melting out during baking.
10. Place the twists onto the prepared baking sheet, seam side down, about 2 inches (5 cm) apart. This ensures they bake evenly and don’t stick together.
11. Bake for 10 minutes, or until the twists are golden brown. Keep a close eye on them, as they can burn quickly. The color should be a rich, even golden brown.
12. While the twists are baking, prepare the icing. In a small bowl, blend together the icing sugar and milk until smooth. Add more milk, a teaspoon at a time, if needed to reach a drizzling consistency.
13. Once the twists are out of the oven and still warm, drizzle the icing over them. This adds sweetness and a beautiful glaze.
14. Allow the icing to set slightly before serving.

Expert Tips & Tricks

• Make-Ahead Prep: You can prepare the cinnamon-sugar mixture and even assemble the twists ahead of time. Place the unbaked twists on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Add a few minutes to the baking time if baking directly from the refrigerator.
• Even Baking: To ensure even baking, rotate the baking sheet halfway through the baking time. This helps prevent hot spots in your oven from over-browning certain areas.
• Marshmallow Melting: To prevent the marshmallows from melting excessively, make sure the edges are well-sealed when rolling up the twists.
• Butter Substitute: If you prefer, you can use melted coconut oil instead of butter for a dairy-free option.
• Icing Consistency: Adjust the amount of milk in the icing to achieve your desired consistency. For a thicker glaze, use less milk; for a thinner drizzle, use more.
• Adding Zest: For an extra layer of flavor, add a pinch of orange or lemon zest to the cinnamon-sugar mixture.
• Preventing Sticking: Ensure the baking sheet is thoroughly sprayed with non-stick cooking spray to prevent the twists from sticking. If you’re concerned about sticking, you can also line the baking sheet with parchment paper.

Serving & Storage Suggestions

Serve the mini cinnamon twists warm, as soon as the icing has set. They are perfect as a breakfast treat, a sweet snack, or a dessert.

• Room Temperature: Store leftover twists in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
• Freezer: For the best long-term storage, freeze the twists in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month. Defrost overnight in the refrigerator or at room temperature.
• Reheating: To reheat, place the twists in a preheated oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	83.9 kcal	N/A
Calories from Fat	18 g	22%
Total Fat	2 g	3%
Saturated Fat	0.9 g	4%
Cholesterol	11.2 mg	3%
Sodium	89.1 mg	3%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	0.7 g	2%
Sugars	6.1 g	24%
Protein	1.7 g	3%

Variations & Substitutions

• No Marshmallows: These twists are also delicious without marshmallows for a less sweet treat. Simply omit them when rolling up the triangles.
• Different Fillings: Experiment with different fillings, such as chocolate chips, chopped nuts, or dried fruit.
• Gluten-Free: Use gluten-free crescent roll dough to make this recipe gluten-free.
• Vegan: Use vegan crescent roll dough, plant-based butter, and a vegan icing recipe.

FAQs (Frequently Asked Questions)

Q: Can I use regular-sized marshmallows instead of mini marshmallows?
A: Yes, but you’ll need to cut the marshmallows into smaller pieces so they fit nicely inside the twists.

Q: What if my crescent roll dough tears while I’m working with it?
A: Don’t worry! Just gently press the dough back together. The butter and cinnamon-sugar will help to seal it during baking.

Q: Can I make these without the icing?
A: Absolutely! The cinnamon twists are delicious on their own, without the icing.

Q: How can I tell if the twists are done baking?
A: The twists are done when they are golden brown and the dough is cooked through. The marshmallows inside will be melted and gooey.

Q: Why are my marshmallows exploding out of the twists?
A: This usually happens if the edges of the dough are not properly sealed. Make sure to pinch the edges tightly to prevent the marshmallows from escaping.

Final Thoughts

These mini cinnamon twists are a delightful treat that’s perfect for any occasion. Their simplicity and irresistible flavor make them a crowd-pleaser, and the memories they evoke make them even more special. So, gather your ingredients, preheat your oven, and embark on this culinary adventure. Don’t be afraid to experiment with variations and make them your own. And most importantly, share your creations with loved ones and savor the joy that comes from sharing homemade goodness. Happy baking!