Gluten-Free Cinnamon Twists

Soft, swirled, and sugary—just like the ones at the mall (but better)

There’s something deeply nostalgic about the scent of cinnamon sugar wafting through a food court. You know the one—pillowy dough twisted and coated in shimmering sugar, warm enough to fog up the bakery case. It’s the smell of weekend outings, school field trips, and pretending you only came to the mall for new sneakers (but really, it was the snack).

Now, with a little help from Petley Grain Pancake & Waffle Mix, you can make that same soft, sweet magic at home—gluten-free.

These Gluten-Free Cinnamon Twists are golden, tender, and full of that buttery swirl flavor you crave. They’re easier than yeasted dough (no rising!), quicker than cinnamon rolls, and 100% snack-worthy. You can bake or fry them depending on your mood—and either way, they’re begging to be dipped in glaze or coffee.

The Recipe: Gluten-Free Cinnamon Twists

Yields: 6–8 twists

Prep Time: 15 min

Cook Time: 8–10 min (baked) or 3–4 min (fried)

Ingredients

For the dough:

• ¾ cup Petley Grain Pancake & Waffle Mix
• 2¼ tsp potato starch (optional—for more chew)
• ½ tsp baking powder
• Pinch of salt
• 1½ tbsp oil or melted butter
• 2 tbsp + 1 tsp milk (dairy or non-dairy)
• ½ tsp apple cider vinegar
• ¼ tsp vanilla extract

For the filling/twist layer:

• 1 tbsp melted butter
• 2 tbsp brown sugar
• ½ tsp cinnamon

For the coating:

• 2 tbsp granulated sugar
• ½ tsp cinnamon
• Optional: 1 more tbsp melted butter

For the glaze (optional):

• ½ cup powdered sugar
• 1 tbsp milk
• Splash of vanilla

Instructions

1. Make the dough:
   In a bowl, whisk together the Petley mix, potato starch (if using), baking powder, and salt.
   Add the milk, oil/butter, vinegar, and vanilla. Stir until a soft, smooth dough forms. Let rest for 5 minutes while you make the filling.
2. Prepare filling:
   Mix the brown sugar and cinnamon together in a small bowl. Have the melted butter ready.
3. Roll & fill:
   Lightly dust a surface with gluten-free flour. Roll the dough into a rectangle ~¼-inch thick. Brush with melted butter and sprinkle the cinnamon sugar evenly across.
4. Twist & shape:
   Fold the rectangle in half lengthwise (like a hot dog bun). Use a knife or pizza cutter to slice into 6–8 strips.
   Twist each strip a few times and gently press the ends to hold.
5. Cook:
   
   • To bake: Preheat oven to 350°F. Place twists on a parchment-lined sheet and bake for 8–10 minutes or until lightly golden.
   • To fry: Heat oil to ~325°F and fry twists 2–3 at a time until golden, 3–4 minutes total. Drain on paper towels.
6. Cinnamon coating:
   While warm, brush with extra butter (optional) and roll in cinnamon sugar.
7. Glaze (optional):
   Stir together powdered sugar, milk, and vanilla. Drizzle over cooled twists or serve on the side for dipping.

Serving Suggestions

These are made for coffee breaks, late-night snacks, or Sunday brunches that feel like a treat.

Want a little twist on the twist? Try swapping the filling for chocolate-hazelnut spread or swirling in cardamom for a spiced bakery-style version.

Cinnamon Joy, Unraveled

With just one bag of Petley Grain Pancake & Waffle Mix, you’re never more than a few steps away from something magical. These Cinnamon Twists are nostalgic, comforting, and joyfully messy in the best way possible.

Ready to twist things up?

Grab your mix and tag us @petleygrain so we can see your sweet swirls!