Puff pastry filled with cinnamon sugar and twisted into heart shapes, on a white serving tray. There is a red tea towel with the word "love" written on it in the background.

Six Ingredient Cinnamon Roll Love Twists

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If you need a last minute recipe to make for Valentine’s Day or Galentine’s Day, then this is for you! It’s so easy and doesn’t take much time at all. My Raspberry Love Twists were one of my most popular Valentine’s Day recipes and these are very similar. For this recipe, I cut the puff pastry strips thinner than I did with the raspberry twists so that I could make each heart using one strip. You can definitely bake these as twists without forming the heart shape of you’re making them any other time of year!

This is a great alternative for anyone who loves the idea of my Tearin’ Up My Heart cinnamon roll, but wants to make something less time consuming.

Ingredients for puff pastry cinnamon roll twists set out on a wooden board. There is a white heart-shaped bowl, 1/4 cup of brown sugar in a gold measuring cup with a wooden handle, 1.5 tsp of cinnamon in a wooden dish, two tbsp of butter in a grey dish and a roll of Jus-Rol puff pastry.

Tip: I love the Jus-Rol brand of puff pastry for this recipe. These come with one sheet inside and the sheet is a bit bigger than the frozen brand. I also like not having to set it out to defrost. I find these in the refrigerated aisle at the grocery store and they can be used straight from the fridge. Just unroll and it’s ready for your recipe!

As seen on instagram here.

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Six Ingredient Cinnamon Roll Love Twists

Recipe by Sarah
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy


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All the flavors of a cinnamon roll, wrapped up and twisted into warm and flaky puff pastry. These come together quickly with just six ingredients!

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  • 1 sheet puff pastry – I used Jus-Rol brand (see notes)

  • 2 tbsp unsalted butter, softened

  • 1/4 c brown sugar

  • 1.5 tsp cinnamon

  • 1 egg beaten for egg wash (see notes)

  • 1 tsp powered (confectioners) sugar


  • Mix brown sugar and cinnamon until the brown sugar isn’t lumpy and everything is evenly mixed together, set aside.
  • Preheat oven to 400 degrees F and set a rack in the center. Line a full-sized rimmed baking sheet with parchment paper and set aside.
  • Roll out one puff pastry sheet on a lightly floured pastry board. I like to lightly go over it with a rolling pin to stretch it a bit and make sure that it’s an even thickness.
  • Spread softened butter evenly over the puff pastry.
  • Pour the brown sugar and cinnamon mixture over half of the puff pastry sheet and spread evenly. I forgot to take a photo to show this but you can check the video below.
  • Carefully take the top ends of the puff pastry sheet and pull them down to the bottom to fold it in half, over the cinnamon and brown sugar mixture. Go around the edges and gently try to seal them up to keep the filling inside.
  • Using a very sharp knife, cut the folded puff pastry into even strips. I cut sixteen strips.One puff pastry sheet with cinnamon and brown sugar inside, folded in half and cut into sixteen strips.
  • Twist each strip, one at a time, and lay them back down as you go.Sixteen strips of puff pastry with cinnamon and brown sigar inside, twisted and laid out on a wooden pastry bpard.
  • To make the hearts, take each strip and form a V, lightly pinching the bottom to be the bottom of the heart, Then take the ends and twist them together, pulling them down towards the bottom of the heart to form the heart shapes.Sixteen hearts made of twisted puff pastry that has cinnamon and brown sugar inside, on a wooden pastry board.
  • Arrange the hearts on a rimmed baking sheet, a full sheet works best so that you can fit them all. You want to space them out a bit so that they have room to puff and spread. Pictured here is a half sheet rimmed baking sheet that only fit 12. Twelve puff pastry twisted hearts on a rimmed baking sheet, not baked yet.
  • Lightly brush each heart with egg wash using a pastry brush.
  • Bake in the preheated oven for 20 minutes, until golden brown and puffy. I like to check them starting at around 15 minutes to make sure they don’t burn. I also like to turn my baking sheet at 15 mins for an even bake.
  • Once they are done, lightly dust them with powdered sugar and serve immediately. These are best fresh from the oven.Twelve puff pastry twisted hearts that have been dusted with powdered sugar, on a rimmed baking sheet.


Recipe Video


  • I used the Jus-Rol brand of puff pastry for this recipe. This puff pastry is in the refrigerated section and you can use it right out of the fridge without having to defrost it first. The sheet is a bit bigger than the frozen brand and it comes with one sheet per package.
  • You really only need a couple of teaspoons of beaten egg for this, so I like to beat an egg, take a little bit out for the egg wash and save the rest to make scrambled eggs with later so that I don’t waste it.

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