Making croissant dough is indeed hard work, so don’t throw out the dough scraps and end pieces, save them and turn them into crispy buttery and delicious Cinnamon Twists instead.
I hope you save your dough scraps from making croissant last week. Making the dough take so much time that I think any piece of scrap is just as precious as one of those perfectly formed croissants. It would be a tremendous waste to just throw them in the trash because they come from the end pieces. So today, we are going to make some delicious Cinnamon Twists out of them.
Since we already did all the heavy lifting last week making the croissant dough. These Cinnamon Twists are easy peasy lemon squeezy. You don’t even need to worry about how rough or delicate you should handle the dough. Just throw all the scraps together and shape them into a rectangle however you can. Slice it into strips and twist them into the shape we want for our Cinnamon Twists.
Cinnamon Twists Recipe Tips and Tricks
- If you have been storing the dough in the freezer, it is a good idea to thaw it in the fridge the night before so it is easier to work with and will come to room temperature faster which can shorten the rising time required.
- You can work with the dough straight from the freezer but colder dough will take longer to rise.
- Rising time can be as long as half a day depending on the weather, so it is best to shape the dough during the first half of the day, allow it to rise through the afternoon, and bake in the late afternoon or early evening for an after dinner dessert.
- If you want to make these for breakfast, it is okay to let them rise overnight if the weather is colder. During a hot summery night, they may rise too much and collapse.
The most difficult thing about this recipe is waiting for the dough to rise before you can bake and enjoy these crispy buttery cinnamon twists fresh from your oven. And if you haven’t already, make sure to check out the first installment of this series, How to Make Croissant.
- Dough scraps from 1 batch of croissant
- 1 egg
- 1 tablespoon of water
- 1 tablespoon of sugar
- 1/4 teaspoon of cinnamon
Take the dough scraps out of the fridge or freezer (allow it to thaw first), and put them together to form a rectangle.
Roll it out to 12” long and about 1/4” thick.
Slice into strips about 1/2” to 3/4” in width. One batch will yield approximately 6 strips.
Stretch each strip and fold in half twisting from the top down.
Place the twists on a parchment lined baking sheet and let rise until puffy. This could take 2-4 hours depending on the day’s temperature.
Preheat oven to 325°F.
Beat one egg with 1 tablespoon of water to make egg wash.
Add sugar and cinnamon to a small bowl and combine thoroughly.
Brush egg wash all over the twists and sprinkle cinnamon sugar generously to cover each twist completely.
Bake for 28 minutes, rotating the pan half way through if necessary.
Cool on a wire rack before serving.