These easy Puff Pastry Cinnamon Rolls offer a simple twist on the classic breakfast treat, skipping the yeast, rising time, and waiting around. Using puff pastry results in an ultra-buttery and flaky cinnamon roll, with a swirl of cinnamon sugar and a simple cream cheese glaze as a finishing touch.
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You can have all of the best parts of a cinnamon roll, with none of the hassle! These Puff Pastry Cinnamon Rolls take a shortcut to deliver delicious cinnamon roll flavor in a flaky, layered, buttery, gooey breakfast sweet in a fraction of the time. While this website is no stranger to cinnamon roll-inspired creations (see this Cinnamon Roll Apple Pie and Cinnamon Roll Cookies), these pastries take the cake for getting the closest to the real thing with the least amount of work.
So, let's get to making it, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Do They Taste Like Regular Cinnamon Rolls?
Not exactly, because they aren't regular cinnamon rolls, they're made with puff pastry! This easy recipe is a speedy alternative that transforms puff pastry into breakfast with minimal ingredients and sweet cinnamon flavor.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- puff pastry (if you're going for simple, store-bought puff pastry is the way to go--however, I also have a recipe for a simple rough puff pastry which is amazing, as well as a traditional puff pastry recipe if you're feeling ambitious)
- heavy cream
- an egg (this is for an egg wash, see more about this in the section about assembling the dough)
- brown sugar + granulated sugar (a mix of sugar adds depth of flavor and texture, but you can use just one if desired)
- ground cinnamon + salt (if you are interested in reading more about the different types of cinnamon, see this Cinnamon Ice Cream recipe)
- powdered sugar
- mascarpone (or cream cheese)
- flour (for rolling out the dough!)
Assembling the Dough
These cinnamon rolls are shaped similarly to traditional cinnamon rolls, but, of course, without the yeasted dough. One step that might appear different to experienced bakers is using an egg wash instead of melted butter on the dough. Similar to these Cinnamon Twists or Puff Pastry Cheddar Straws, when working with a thin pastry that already contains a significant amount of butter, using an egg wash instead of melted butter enhances adhesion and prevents the filling from melting out during baking.
For this recipe, use a full box of puff pastry. Note that the quantity varies by brand—typically one folded 14-ounce sheet or two folded 8-ounce sheets.
These instructions can be adjusted to fit whatever brand you buy. The important steps to remember are to thaw the pastry in the refrigerator overnight and to keep it cold when shaping to maintain the pastry's quality.
Step 1: Prepare the puff pastry and brush on an even layer of egg wash, except for a small strip on the edge of a long side.
Step 2: Sprinkle the cinnamon sugar onto the brushed pastry.
Step 3: Spread it in an even layer, leaving that top strip empty.
Step 4: Cut 9 strips of dough, about 1 ½ inches wide.
Step 5: One at a time, roll up the pastry from bottom to top.
Step 6: Take the eggwash-free end and pull and stick it to the bottom of the rolled pastry.
These cinnamon rolls are rolled up individually, which is just a personal preference for a prettier and easier process, in my opinion. While I haven't tried the traditional method of rolling up the sheet into a log and then cutting it into individual rolls, that should work fine if that's how you want to do it.
How to Bake Them
When assembling, space the cinnamon rolls at least 2 inches apart on a rimmed baking sheet or 9-inch baking pan. More space yields crispier rolls, while placing them closer together creates softer ones. Note that puff pastry needs room to cook properly; insufficient space may result in gooey and underbaked pastries.
If possible, briefly freeze the cinnamon rolls for 15 minutes before you bake them. This is not strictly necessary but it does make the puff pastry bake up higher, and it's a trick I always use when working with puff pastry (like with these Peach Turnovers or Cherry Turnovers).
The cinnamon rolls are done when they have puffed up and are lightly golden all over.
Making the Glaze
Adding the cream cheese icing is the final step that makes them truly taste like a cinnamon roll. It's made simply in a bowl; just make sure your cream cheese (or mascarpone) is softened before you start. Making a glaze can sometimes be a bit of trial and error to get the consistency that you want.
If your glaze is too thin, simply add in more powdered sugar a tablespoon at a time. If it’s too thick, add in more cream.
Either dollop the icing on top of the warm cinnamon rolls, or drizzle over the top. They're delicious both ways.
Serving + Storing
Cinnamon rolls made from puff pastry are best enjoyed fresh and warm on the day they are made (when they're still a bit crisp on the edges and gooey in the middle).
But, leftovers can be kept in a covered container in the refrigerator for 1-2 days. Reheat in a toaster oven before serving.
Make Ahead + Freezing Suggestions
Puff pastry freezes really well. These rolls can be assembled and frozen before baking for up to 3 months, or frozen baked for up to 1 month.
To freeze them before baking: assemble the cinnamon rolls completely, then freeze them flat on a sheet tray for 24 hours. Then, transfer to a freezer bag with as much air removed as possible.
To bake them after freezing: arrange the cinnamon rolls on a parchment lined baking sheet. Let them sit at room temperature while the oven preheats. Then bake as directed, adding additional time as needed.
More Puff Pastry Recipes
More Cinnamon Recipes
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PrintFull Recipe
Puff Pastry Cinnamon Rolls
These easy Puff Pastry Cinnamon Rolls offer a simple twist on the classic breakfast treat, skipping the yeast, rising time, and waiting around. Using puff pastry results in an ultra-buttery and flaky cinnamon roll, with a swirl of cinnamon sugar and a simple cream cheese glaze as a finishing touch.
- Prep Time: 00:10
- Cook Time: 00:24
- Total Time: 34 minutes
- Yield: About 9 cinnamon rolls
- Category: Pastry
- Method: Bake
- Cuisine: American
Ingredients
For Rolls:
- 1 (14-ounce) package puff pastry, or ½ batch of Rough Puff Pastry, prepared, (see notes for guidance)
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 1 large egg
- 1 tablespoon heavy cream
- All-purpose flour (for work surface)
For Glaze:
- 1 cup (115 grams) powdered sugar
- 1 tablespoon mascarpone cheese or softened cream cheese spread (optional)
- 3-5 tablespoons heavy cream
- ½ teaspoon vanilla bean paste or vanilla extract
- Pinch coarse kosher salt
Instructions
Make the Cinnamon Rolls:
- Preheat the oven to 400ºF and place a rack in the middle part of the oven. Line a baking sheet with parchment paper.
- Prepare rough puff pastry or defrost frozen puff pastry. If you make it, you will only need half a batch. The remaining half can be frozen.
- In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt.
- In a second small bowl, whisk together the egg and cream.
- Roll out the puff pastry on a lightly floured surface to about ⅛-inch thickness, or about a 12-by-10-inch rectangle.
- Brush the entire pastry with the egg wash, except for a 1-inch strip at the top. Sprinkle the cinnamon sugar mixture evenly over the top of the egg-washed pastry, leaving the top strip bare.
- Using a pastry wheel or a sharp knife, cut the pastry into 9 even vertical strips (about 1-½ inches wide).
- Working with one strip at a time, tightly and evenly roll up the pastry from bottom to top. Take the end of the strip without the egg wash, give it a gentle tug, and stick it to the bottom of the rolled pastry. This will help keep it from running wild during the bake.
- Place the rolls spaced evenly apart on the prepared baking sheet. If possible, briefly freeze the cinnamon rolls for 15 minutes. This is not strictly necessary but it does make the puff pastry bake up higher.
- Bake until the rolls are lightly golden, about 20-24 minutes.
- Let cool on the baking sheet for 5 minutes.
Make the Glaze:
- Meanwhile, in a medium bowl, whisk together the powdered sugar, mascarpone (if using), cream, vanilla, and salt until smooth.
- Drizzle over the top of the slightly cooled rolls.
- Immediately transfer the rolls to a cooling rack (leaving behind any bubbled-up sugar). Enjoy warm.
Notes
This recipe was developed using half a recipe of homemade rough puff, which is roughly equivalent of one store-bought box of puff pastry. It was tested with store-bought puff pastry, too. Purchased puff pastry typically comes either in one folded 14-ounce sheet or two folded 8-ounce sheets. The measurements listed in this recipe correspond with the use of my homemade rough puff recipe. If you are using store-bought puff pastry, the measurements might not work out exactly and you will have to adjust based on the type of puff pastry you have, but the basic principle of how to make these will still work out!
Have an additional question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
You can use either light or dark brown sugar.
Puff pastry freezes well. Assemble and freeze the cinnamon rolls unbaked for up to 3 months, or freeze baked for up to 1 month. To freeze before baking, assemble, then freeze flat on a tray for 24 hours before transferring to a sealed bag. To bake from frozen, place on a parchment-lined sheet tray, let thaw, and bake as directed, adjusting time if necessary.
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Ginger Hackney
I’m unclear on what you mean about sticking the cut piece of pastry to the bottom of the filled pieces???
Kelli Avila
The end of the pastry strip needs to be tucked underneath the cinnamon, to help it from puffing up and uncurling the cinnamon roll shape. So stick the end of the piece to the bottom of the cinnamon roll, and then place it on the sheet tray. Does that help?