A delightful cross between a croissant and a cinnamon roll, these puff pastry cinnamon rolls are crispy, buttery, packed with cinnamon and brown sugar, and drizzled with a creamy vanilla glaze.
I love cinnamon rolls. I do not like the time it takes to make cinnamon rolls. I had a pack of puff pastry in my freezer and the other evening I thought, I really want cinnamon rolls and I wonder if I could finagle some with the puff dough!? It turns out that I could finagle some, and quite well I will add. You will love this easy and super quick take on cinnamon rolls!
What you’ll need to make these puff pastry cinnamon rolls:
Frozen puff pastry, thawed but still cold
Ground cinnamon
Dark brown sugar (light or golden would work too)
Powdered sugar
Salted butter
Pure vanilla extract
Whole milk (2% would work too)
Finely ground walnuts, optional add-in
The Puff Pastry Cinnamon Rolls
I started with rolling a sheet of puff pastry out onto a clean, dry surface. It is best if the puff pastry is no longer frozen, yet still cold. This will help the pastry stay together and not becomes sticky. If you find that it is sticking, simply lightly flour your workspace before rolling out the pastry dough.
Melt the tablespoon of butter either in the microwave or on the stovetop. Gently brush it over the pastry, covering it evenly. Mix the cinnamon and brown sugar in a small bowl, and evenly distribute the mixture over the buttered pastry. Using a pizza cutter, cut 8 even strips and roll each strip up. Place the cinnamon rolls on a parchment lined baking sheet and bake at 400° for 20 to 22 minutes, or until puffed and golden. These rolls are best served warm and on the first day. You can reheat them in the microwave for 20 seconds on the second day to softened them up (if you have leftovers, that is!).
The Vanilla Glaze
This simple vanilla glaze is a must for cinnamon rolls, pancakes, cookies, and anything else that you can dream up to drizzle it on.
Simply combine the powdered sugar, the melted butter, the vanilla, and the whole milk into a small bowl and whisk until smooth. You can refrigerate this glaze and it will not harden up much due to it’s low butter consistency. It can be served warm or cold, though I definitely recommend warm for these cinnamon rolls.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Jus-Rol Puff Pastry is a great vegan alternative to the regular puff pastry.
Schar makes a gluten free puff pastry that you could use in place of the regular puff pastry.
These easy puff pastry cinnamon rolls are quick, amazingly flavorful, and just about as easy as can be! I hope you enjoy them, and leave a rating if you. I am thankful for each and every comment and positive rating, they help others find my recipes and enjoy them as well!
Happy baking!
XO,
Heather
PS- if you love cinnamon pastries, try my Bakery Style Cinnamon Chip Scones!
Puff Pastry Cinnamon Rolls
Ingredients
FOR THE CINNAMON ROLLS:
- 1 Sheet Frozen Puff Pastry (a box usually contains two sheets)
- 1 Tablespoon Salted Butter, melted
- 3 Tablespoons Dark Brown Sugar (light or golden would work too)
- ½ Tablespoon Ground Cinnamon
- ¼ Cup Finely Chopped Walnuts, optional add-in
FOR THE VANILLA GLAZE:
- ½ Cup Powdered Sugar
- 1 Tablespoon Salted Butter, melted and cooled to room temperature
- ½ Teaspoon Pure Vanilla Extract
- 1-2 Tablespoons Whole Milk (2% milk would work too)
Instructions
- Line a baking sheet with parchment paper and set aside. In a small bowl, melt the butter in the microwave on high for 20 to 30 seconds, or alternatively you can melt it in a small sauce pan on medium to high heat for about 3 to 5 minutes. Remove the butter before it starts to bubble.
- Mix the browns sugar and cinnamon in another small bowl. If you are opting to add the walnuts, mix them in here as well. Roll out the puff pastry. Ensure that it is still cold but no longer frozen. Lightly flour your work surface and place the puff pastry on it. Gently roll the pastry edges to come together. Using a pastry brush, spread the melted butter evenly over the top of the puff pastry. Spoon the cinnamon sugar mixture all over the top of the buttered puff pastry.
- With a pizza cutter, cut 8 even strips. Roll up each strip, and place it on the parchment lined sheet. Bake at 400° for 20 to 22 minutes. The cinnamon rolls should be puffed up and golden in color. Allow to cool on the pan while you mix up the glaze.
- To make the glaze: Add all vanilla glaze ingredients to a medium size bowl and whisk well, until smooth and slightly drizzle. Pour and spread onto the cinnamon rolls while they are still warm, and serve immediately. Store any leftovers in an airtight container at room temperature for up to three days. Enjoy!
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