Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent roll dough or pizza dough
- 1 cup fresh apple cider
- 4 tablespoons unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup powdered sugar
- 1 tablespoon milk or extra apple cider (for glaze)
Instructions
- Step 1: Reduce the Apple Cider. Pour the apple cider into a small saucepan over medium-high heat. Bring it to a boil and let it simmer until it reduces to about 2 to 3 tablespoons of thick syrup. This usually takes about 10-15 minutes. Watch it closely toward the end so it does not burn. Once reduced, set it aside to cool slightly.
- Step 2: Prepare the Cinnamon Filling. In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until it forms a smooth paste. Stir in 1 tablespoon of the cooled apple cider reduction to give the filling that signature autumnal punch.
- Step 3: Shape the Twists. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the dough onto a flat surface and press the seams together to form one large rectangle. Spread the cinnamon butter mixture evenly over the dough. Fold the dough in half. Use a pizza cutter to slice the dough into 1-inch strips. Twist each strip several times and place them on the prepared baking sheet.
- Step 4: Bake to Golden Perfection. Place the baking sheet in the oven and bake for 12 to 15 minutes. You are looking for a deep golden brown color and a slightly crisp exterior. While the twists bake, whisk together the powdered sugar and the remaining apple cider reduction (plus a splash of milk if needed) to create a thick glaze.
- Step 5: Glaze and Serve. Remove the twists from the oven and let them cool for 5 minutes. Drizzle the apple cider glaze generously over the warm twists. Serve immediately while the centers are still soft and the glaze is gooey.
- Cook Time: 35 minutes