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Puff Pastry Cinnamon Rolls

A baked and glazed puff pastry cinnamon roll.
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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.

Ingredients

For Rolls:

  • 1 (14-ounce) package puff pastry, or 1/2 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:

  1. Preheat the oven to 400ºF and place a rack in the middle part of the oven. Line a baking sheet with parchment paper.
  2. 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.
  3. In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt.
  4. In a second small bowl, whisk together the egg and cream.
  5. Roll out the puff pastry on a lightly floured surface to about ⅛-inch thickness, or about a 12-by-10-inch rectangle.
  6. 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.
  7. Using a pastry wheel or a sharp knife, cut the pastry into 9 even vertical strips (about 1-½ inches wide).
  8. 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.
  9. 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.
  10. Bake until the rolls are lightly golden, about 20-24 minutes.
  11. Let cool on the baking sheet for 5 minutes.

Make the Glaze:

  1. Meanwhile, in a medium bowl, whisk together the powdered sugar, mascarpone (if using), cream, vanilla, and salt until smooth.
  2. Drizzle over the top of the slightly cooled rolls.
  3. 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.

Find it online: https://everydaypie.com/puff-pastry-cinnamon-rolls/