Apple Butter Crescent Twists

5 from 3 votes

This post may contain affiliate links. Please read our disclosure policy.

Apple butter crescent twists are made with refrigerated dough that is rolled out thin, filled with apple butter and brushed with a buttery cinnamon-sugar coating. This recipe is perfect for fall!

Warm crescents are delicious and the cinnamon sugar mixture adds incredible texture and flavor on top. Not to mention your kitchen will smell amazing.

warm apple butter twists on a plate
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Add cranberry orange crescent rolls, individual king cakes, or savory Italian beef crescents to your recipe files if you are looking for more crescent roll ideas.

These Apple Butter Twists Are…

  • Quick and easy dessert recipe
  • Tasty treat for dessert any night of the week
  • Great for fall
  • Favorite recipe that uses apple butter
  • Kid friendly

Ingredients Needed

This recipe makes a great weekend snack or even breakfast on Thanksgiving morning. It’s easy to make and has all the yummy flavors of fall.

ingredients for apple crescents

Crescent Roll Dough – Refrigerated crescent dough is the base of this apple dessert. I recommend crescent sheets if you can find them.

Apple Butter – Buy jarred apple butter for the filling. I love finding locally made apple butter from the farmer’s market. Or use your favorite apple butter recipe if you prefer.

Butter – Once the twists are done you will brush with butter and add the cinnamon and sugar mixture.

Cinnamon and Sugar – This is going to be the coating for the apple butter twists. Use white sugar and ground cinnamon. It reminds me of a churro in a way.

How to Make These Crescent Roll Twists

The full directions on how to make this easy recipe is in the printable recipe card at the bottom of the post. Below are the visual instructions.

First, preheat the oven and line a baking sheet with parchment paper.

Then, open the crescent roll dough and roll it out. If you have crescent roll dough instead of a sheet, gently press the perforated seams together to make one large sheet.

Next you will spread the apple butter over the crescent roll dough.

roll out crescent dough and spread on apple butter

Using a pizza cutter, slice the dough into long strips.

Then, fold each strip in half, lengthwise.

slice into strips and fold lengthwise

Fold each strip in half a second time and twist.

fold in half and twist

Pinch the edges of the twists together and transfer to your prepared baking sheet.

place crescent twists on a parchment lined baking sheet

Bake until golden brown and remove from the oven to cool.

Brush with melted butter and top with the cinnamon and sugar mixture.

brush baked twists with melted butter

These are best served fresh and warm, as they will change in terms of the texture as it cools off.

sprinkle with cinnamon sugar

Variations

  • Add a thin layer of cream cheese before you spread on the apple butter.
  • Have some dipping sauces on the side like caramel sauce, Nutella, or even whipped cream.
  • Serve as a dessert with a big scoop of vanilla ice cream or cinnamon ice cream on the side.
  • Use puff pastry instead of crescent roll dough like these pumpkin pie twists.
  • Try other fillings like chocolate, hazelnut spread, jams, or fruit.

Print the Recipe Card

Share and save this recipe for your next cozy day. Serve with a hot cup of coffee and enjoy!

Apple Butter Crescent Twists

5 from 3 votes
Warm apple butter crescent twists make a great weekend snack holiday breakfast. They are easy to prepare and have all the yummy flavors of fall!
Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Yield: 10 twists

Ingredients 

  • 1 crescent roll dough sheet
  • 1/3 cup apple butter
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Instructions 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Unroll the dough sheet and use a rolling pin to roll out the dough until it’s around ¼ inch thick.
  • Brush the apple butter over the entire sheet.
  • Cut the dough into one inch strips using a pizza cutter. You should end up with 10 strips.
  • To create the twist, fold one strip in half lengthwise over the top of the apple butter. Then, fold dough in half again and twist the ends.
  • Pinch the ends together to secure the twist and transfer it to the lined baking sheet.
  • Bake for 10 to 13 minutes, or until golden brown.
  • Combine cinnamon and sugar in a small bowl.
  • After removing the twists from the oven, brush with melted butter and sprinkle with cinnamon sugar.

Notes

For best results, serve warm. Store leftovers in an airtight container. 

Nutrition

Serving: 1twist, Calories: 121kcal, Carbohydrates: 14g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 197mg, Potassium: 10mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 73IU, Vitamin C: 0.1mg, Calcium: 4mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American

You May Also Like


About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

5 from 3 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.