Cinnamon Maple Twists

📝 Ingredients

• 3/4 cup (160 g) packed light brown sugar
• 6 Tbsp. finely chopped toasted walnuts
• 2 Tbsp. ground cinnamon
• 1 pinch kosher salt
• 8 Tbsp. (1 stick) unsalted butter, melted, divided
• 1 1/2 tsp. maple extract, divided
• 3 8-oz. cans refrigerated crescent dough
• All-purpose flour, for work surface
• 2 cups (454 g) confectioners’ sugar

👨‍🍳 Instructions

1. Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
2. Stir together filling:
3. Stir together brown sugar, walnuts, cinnamon, and salt in a medium bowl. Stir together 6 tablespoons butter and 1 teaspoon maple extract in a small bowl.
4. Roll out dough:
5. Unroll 1 dough sheet on a floured work surface. Roll into a 15-by-9-inch rectangle. Generously brush dough with 1/3 of butter mixture (about 2 tablespoons), leaving a 1/2-inch border on 1 long side. Sprinkle evenly with 1/3 of sugar mixture.
6. Roll dough, cut, and twist:
7. Starting with long side without border, roll rectangle jelly-roll-style and pinch seam to seal. Cut rolled dough crosswise into 3 (5-inch) logs. Cut each log lengthwise and place halves cut side up; pinch 2 ends together tightly. Twist halves around each other 2 times, then pinch remaining ends together tightly. Place twists 1 1/2 inches apart on prepared baking sheets. Repeat with remaining dough and butter and sugar mixtures.
8. Bake the twists:
9. Bake until golden brown, puffed, and baked through, 14 to 15 minutes. Let cool on baking sheets on wire racks for 15 minutes.
10. Glaze the twists:
11. Meanwhile, stir together confectioners’ sugar, 4 tablespoons water, remaining 2 tablespoons butter, and remaining 1/2 teaspoon maple extract in a small bowl. Gradually stir in 2 tablespoons water, 1 teaspoon at a time, until smooth and combined. Dip twists in glaze and place on wire racks. Let stand until glaze is set, about 15 minutes.

💡 Notes & Tips