By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 12
95 cal · 75 min
Cinnamon Sugar Twists
Recipe GLPRa525166a8b4cf4
These delightful cinnamon sugar twists are made by rolling out pizza dough, cutting it into thin strips, and twisting them together. Each twist is dipped in melted butter and coated with a sweet cinnamon-sugar mixture, then baked until golden. A simple vanilla glaze drizzled over the warm twists adds the perfect finishing touch to this irresistible treat.
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Ingredients
Pizza dough (1 prepared package or homemade)
⅓ cup Butter, melted
½ cup Granulated sugar
1 teaspoon Ground cinnamon
1 cup Powdered sugar
1½ tablespoons Milk
½ teaspoon Vanilla extract
Directions
Roll out the pizza dough on a lightly floured surface into a rectangle approximately 10 inches by 14 inches, about 1/4 inch thick. Create clean, even edges.
Using a sharp knife or pizza cutter, cut the dough into strips approximately 1/2 inch wide. You should have roughly 24 strips.
Take two strips and twist them together around each other several times to create a spiral twist. Place the finished twist on a parchment paper-lined baking sheet. Repeat with remaining strips until all are twisted.
In a shallow dish, combine the granulated sugar and ground cinnamon. Stir well and set aside.
Preheat your oven to 350°F.
Dip each cinnamon sugar twist into the melted butter to coat lightly on both sides, then immediately dip into the cinnamon-sugar mixture, ensuring an even coating. Return to the prepared baking sheet. Repeat with all remaining twists.
Place the baking sheet on top of the warm oven to allow the twists to rise for 30 minutes while the oven finishes preheating.
Once the oven is fully preheated and the rising time is complete, carefully transfer the baking sheet to the center rack and bake for 15 to 17 minutes, until the twists are light golden brown.
While the twists bake, prepare the vanilla glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until the mixture is smooth and pourable.
Remove the twists from the oven and allow them to cool for 1 to 2 minutes. Drizzle the vanilla glaze generously over the warm twists and serve immediately.
Comments
This recipe hits all the marks for a Charlotte weeknight: every ingredient is standard pantry stock or dairy case staple at any of the major chains, and the cost per serving runs about 60 cents, driven entirely by butter and sugar—nothing exotic. The stated 75 minutes is honest if you're using store-bought pizza dough (or near-honest if you make it fresh, though the recipe should specify). The real strength is yield and reheating: twelve twists means leftovers that taste fine at lunch the next day, and kids will eat them, which matters for a busy household. The only mild knock is that this is dessert or snack, not a meal, so you're building the rest of dinner around it rather than it anchoring the plan.
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