Gingerbread Cinnamon Roll Twists

How to Make Twisted Cinnamon Rolls

These Gingerbread Cinnamon Roll Twists are oh-so simple to make, thanks to refrigerated Pillsbury™ Grands!™ Cinnamon Rolls. You can check out the detailed directions below, but here’s the rundown of how it’s done:

Mix the Filling

Heat oven to 350°F. In a small bowl, mix butter, sugar, molasses, ginger, cinnamon, allspice, and nutmeg until it’s smooth and evenly blended.

Fold the Dough

Unroll one cinnamon roll log into a rectangle. Spread half of the filling evenly, then fold the dough like a letter. Repeat with the remaining cinnamon roll log.

Shape the Twists

Cut each dough strip in half lengthwise. Gently stretch and twist each piece into a rope, then twist two ropes together. Tie each twist into a knot and place in a muffin pan.

Bake and Serve

Bake for 23 to 25 minutes. Drizzle with cream cheese icing and serve warm. For full details, check the recipe directions below!

How to Store Gingerbread Cinnamon Roll Twists

Leftover rolls? Lucky you! To keep your Gingerbread Cinnamon Roll Twists fresh and delicious, it’s important to store them properly. Once they’ve cooled completely, place the twists in an airtight container. You can leave them at room temperature, where they’ll stay soft and flavorful for up to three days. The airtight container helps lock in moisture, preventing the twists from drying out and ensuring they remain tender.

If you want to keep your twisted cinnamon rolls fresh for even longer, just freeze them! Wrap each twist individually in plastic wrap and then place them in a resealable freezer bag or airtight container. They’ll last in the freezer for up to a month. When you're ready to enjoy them again, just let them thaw at room temperature, then pop them in the microwave for about 10 to 15 seconds to warm them up.