Ingredients
Equipment
Method
Prep and coat
- Preheat the air fryer to 375°F. Leave it running until it reaches temperature, so the twists start browning immediately.
- Unroll the refrigerated crescent roll dough and press the perforations together into a rectangle. Press firmly so the dough seals and stays intact during twisting.
- Brush the surface with melted butter. Use a light, even coat so the cinnamon sugar clings across the whole sheet.
- Sprinkle the entire surface with cinnamon sugar. Make sure every edge is coated for caramelized, golden spots.
Twist and air fry
- Fold the dough in half lengthwise and press lightly. This creates two layers that hold the twist shape.
- Cut the dough into 1-inch strips. Keep strips similar in width so they finish cooking at the same time.
- Twist each strip a few times. Aim for visibly swirled ridges so crisp, caramelized edges form.
- Place the twists in the air fryer basket in a single layer. Leave space between twists to prevent steaming and to encourage browning.
- Air fry for 6–8 minutes until golden. Watch for deep golden edges and a set, slightly crisp surface, then remove promptly.
Vanilla glaze and serve
- Mix powdered sugar with milk and vanilla to make a smooth drizzle glaze. Adjust with more milk as needed until it flows off a spoon.
- Drizzle the vanilla glaze over the warm twists. Serve right away so the glaze stays glossy instead of soaking in fully.
Notes
Pro tip: press the perforations together and keep strips to about 1 inch wide so the twists hold their shape and caramelize evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 325°F for 2–3 minutes to re-crisp. Freezing is not recommended because the glaze and dough texture soften after thawing. For a lighter option, use a butter alternative or a reduced-fat butter substitute in the coating if desired.