Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there’s plenty for everyone to enjoy!
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
I recently stumbled upon a recipe on the internet for Maple Twists that really intrigued me. I love the flavor of maple, so how could I go wrong with a maple glazed pull-apart breakfast pastry ring, especially one as cute as this?

As an added bonus, this recipe makes 3 pastry rings! (I froze two of them for another time, and one was eaten… quite quickly, I might add). Because the recipe makes 3, it is a perfect item to make for a large family, a brunch or to take to a potluck!).

This is a great “pull-apart” pastry ring, so you can grab one or two twists and enjoy them with a cup of good coffee or tea! Seriously good, AND they were actually kind of FUN to make.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Maple Twists

First, I made the streusel (easy!) and set it aside while I made the dough.

Streusel topping is made for maple twists.
Next I made the dough, and let it rise for 45 minutes. Here it is before rising.

Dough for maple twists sits to let it rise before making pastries.
After dough had risen, I divided it into 3 equal pieces, and formed each piece into a ball. Then I rolled each dough ball out into a 12 inch circle. The dough was then placed it on a sprayed baking sheet (or on lightly sprayed parchment paper on a baking sheet).

Dough for maple twists is divided into 3 pieces, and rolled into circle.
Add The Filling To the Dough

When I took these next couple of pictures, I took them while dough was still on my cutting board… oops! PLEASE put the dough circles on baking sheet BEFORE doing the next steps (trust me-much easier!) Spread each of the dough circles with the streusel mixture. Spread it out as thinly as you can.

Streusel mixture is spread onto each of the maple twist dough circles.
Take something that is 2 inches across (I cut off the bottom of a small dixie cup), center it on top of the dough circle and press down slightly. Leave an indentation in the dough (without going all the way through).

Paper cup is used to make a two inch circle indentation in center of maple twists.
Using scissors or a pizza cutter, cut the dough circles into 16 equal sized wedges. Cut from the outside edge of the circle in. Stop at the indentation you made in the dough previously.

Each pastry is cut into 16 pieces.
If you look closely you can see where the slices stopped at the middle circle indentation.

Maple Twists are sliced into 16 wedges, but center of dough is not cut.
Twist And Turn The Maple Twists!

Now comes the FUN part! Carefully lift up each wedge, and twirl it 5 TIMES and then flatten the end down a bit so each wedge stays twisted. I literally counted every single twist. 1..2..3..4..5! It’s a tiny bit messy, but kinda fun!

Do this for each of the pastry rings! I used both hands, but for this picture, I had to snap the pic, so you get one freakishly pink set of fingers only!

Each wedge of maple twist dough is twisted several times.Time To Bake!

Once all are twisted, cover rings with plastic wrap and let them rise again for about an hour, then bake in a 375 degree oven for 18-22 minutes (mine took about 20). This is what the maple twists look like prior to baking.

Maple twists are ready to go into oven.Make The Maple Glaze

While they are baking, mix up the maple glaze (Easy!) The ingredients are simply mixed together to form a nice topping!

Maple glaze is mixed to brush onto the baked maple twists once done.
This is what the maple twists will look like once removed from oven. Let them cool down for about 5 minutes BEFORE you put the glaze on them.

Maple twists, fresh from the oven, before glazing.Glaze The Baked Maple Twists

Put aluminum foil UNDER the baking rack (to catch drips. After they have cooled for 5 minutes, drizzle the maple glaze over the top of each of the twists.

Use a pastry brush to help spread the glaze out, on each of the warm maple twists. Re-use any glaze that has dripped onto the foil. You want to get it all on top of these pastries.  Don’t they look good enough to eat? YUM.

Maple glaze has been brushed onto the pastry twists.
That’s it. Delicious, and full of maple flavor! Remember to wrap the maple twists really good after they have cooled completely, if you wish to freeze them. It was fun for me learning how to make these wonderful Maple Twists. Sure hope you will give them a try!

Looking For More PASTRY Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pastry recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
The Grateful Girl Cooks!

Author's signatureRecipe Source:

0 from 0 votes
Maple Twists
Prep Time
2 hrs 30 mins
Cook Time
18 mins
Total Time
2 hrs 48 mins
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
Category: Breakfast
Cuisine: American
Keyword: maple twists
Servings: 24 (total of 3 pastry rings)
Calories Per Serving: 155 kcal
Author: JB @ The Grateful Girl Cooks!
For Dough:
  • 2 .75 cups all purpose flour
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon active dry yeast
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
  • 1 egg
For Streusel:
  • 1/4 cup melted butter
  • 1/2 cup granulated sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
For Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 1-2 Tablespoons milk (I used 2)
  • 1/2 teaspoon Maple extract (or Mapleine imitation extract)
  • 1/2 teaspoon vanilla extract
  1. Make the streusel: Combine streusel ingredients in small bowl; set aside.
  2. Make the dough: In a small saucepan, heat the milk and butter on low until very warm (but not too hot or boiling!).
  3. In the bowl of a stand mixer using a dough hook, place the warm milk/butter mixture. Add 1 cup of flour, granulated sugar, salt, yeast, egg, and the maple extract. Beat on low for a couple of minutes, then add the rest of the flour, in 1/2 cup increments, until dough is completely mixed together. Knead this in mixer for 5 minutes. Remove mixer bowl; cover with plastic wrap, and let dough rise in a warm place for 45 minutes (until it doubles in size).
  4. Once dough rises, remove it to a lightly floured surface. Divide dough into 3 equal-sized pieces. Roll into a ball. Roll each dough ball into a 12 inch wide circle. Put each dough circle onto prepared baking pan (sprayed with non-stick spray or covered with parchment paper that has been lightly sprayed). Evenly distribute streusel topping over each circle, spreading it as thin as you can to the edges.
  5. Use a 2" sized cup (or other instrument); press gently down; make a circle indentation in center of each circle. Do not cut all the way through.
  6. Use a pizza cutter or sharp knife; cut each circle into 16 equal sized wedges. Cut from outside of circle to the indentation mark.
  7. Carefully lift each "wedge" or section. Twist it 5 times, then press end down, so dough stays twisted. Twirl each section the same direction, using same process. Once done, cover each pastry circle with plastic wrap; let dough rise again for an hour.
  8. Preheat oven to 375 degrees. Uncover pastry rings, and bake in a 375 degree oven for 18-22 minutes. (oven times vary, so check it at 18 minutes. Mine took 20 minutes). The pastry should be golden brown. Remove to wire racks. Let cool for 5 minutes before glazing.
  9. While pastry is cooling down, whisk together glaze ingredients. Place aluminum foil under wire rack (to catch drips); after twists have cooled for 5 minutes, drizzle the glaze over the top of each pastry. I also used a pastry brush to brush the glaze across the top. Serve, and enjoy!
Recipe Notes

Most of the prep time is "inactive" time, waiting for dough to rise.

Nutrition Facts
Maple Twists
Amount Per Serving (2 strips)
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 97mg4%
Potassium 37mg1%
Carbohydrates 22g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 170IU3%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!




Maple Twists

4 Comments on Maple Twists

    • Hi, Vicki! I am honestly not sure there is a good substitute for maple extract. I looked it up online to find out for myself, after seeing your comment, but did not find any satisfactory answers that would help you, related to this recipe. Sorry!

  1. Ahh! I have to remember NOT to read your posts when I’m hungry! It’s so yummy looking. Nice job with the pix. I will definitely be making this one for Tim!

    • Kelly, I feel the same way about other blogs. Some are plain old “drool-worthy”!! These were a fun experiment for me. They really are delicious!

Leave a Reply

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

Recipe Rating

By using this Comment Form you agree with the storage and handling of your data by this website. Your email address will not be published.