Puff Pastry cinnamon rolls are sweet, crunchy, and really easy to make. Simply top thawed puff pastry with melted butter and cinnamon-sugar. Roll up and cut into pieces. Bake the rolls until brown and then drizzle with a powdered sugar glaze.
How to Make Puff Pastry Cinnamon Rolls.
Thaw the puff pastry. Temperature matters when working with puff pastry. Thaw the puff pastry until it’s cool, not warm. If puff pastry gets warm, it can get greasy when you bake it.
Make the cinnamon sugar. Stir together granulated sugar and cinnamon. If you buy premade cinnamon-sugar, go ahead and use it.
Roll out the pastry. Dust your counter lightly and roll out the puff pastry a little. You want it about 12×10-inches. If you don’t roll it out, the rolls are too thick, instead of light and crunchy.
Spread on butter. A light coating of melted butter helps the cinnamon-sugar stick to the pastry. If the butter sets when you brush it on, don’t worry. The sugar will still stick to it.
Roll into a log. Starting with the longest end, roll the pastry into a pinwheel. Try to keep it as tight as possible. That’s what makes the pretty spiral.
Bake until brown. Place the cinnamon rolls on a parchment-lined baking sheet and bake until golden brown. Sprinkle a little extra cinnamon-sugar onto the top of each bun.
Drizzle with vanilla icing. A light drizzle of glaze is a nice way to finish the rolls. Simply stir together powdered sugar and milk. Mix until smooth and then drizzle over the cooled rolls.
Tips for Baking.
- Have the oven ready. You don’t want the puff pastry to get warm while you wait for the oven to heat up. If it’s not at the temperature, pop the pan of rolls into the fridge to chill while the oven heats.
- If the pastry cracks, it’s too cold. Let it warm up for about 10 minutes and try rolling again.
- If it sticks to the counter, add more flour. Dust your counter with flour before rolling out the pastry. This keeps it from sticking.
- Chill the dough if it gets warm. If you notice that your dough is warm and soft after rolling, chill the rolls before baking. About 15 minutes is all they need.
Other Filling Ideas.
Honey Butter. Spread the pastry with honey butter before sprinkling on the cinnamon sugar.
Jam. Replace the butter and cinnamon sugar with jam or marmalade.
Dried Fruit. Add dried fruit, like cranberries, cherries, or raisins, to the filling.
Nuts. Sprinkle chopped nuts, like walnuts or pecans, over the cinnamon-sugar before rolling.
Puff Pastry Cinnamon Rolls
- ⅓ cup granulated sugar (2 ⅓ ounces; 65 grams)
- 2 teaspoons ground cinnamon
- 1 (2 sheets) package frozen puff pastry (17.3 ounces)
- 2 tablespoons butter, melted (1 ounce; 28 grams)
For the Glaze
- 1 cup powdered sugar (4 ounces; 113 grams)
- 2 tablespoons milk (1 ounce; 28 grams)
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Stir together granulated sugar with cinnamon.
Place the thawed puff pastry on a lightly floured counter. Gently roll out the dough to about 12 inches by 10 inches.
Brush 1 tablespoon melted butter over the dough. Sprinkle about 2 tablespoons cinnamon-sugar over the dough. Starting with the long end, roll pastry into a log.
Cut into 1-inch pieces and place onto the baking sheet. Sprinkle a little cinnamon sugar over each roll.
Repeat with remaining dough.
Bake until golden brown, about 18 minutes. Remove pan from the oven and let the rolls cool.
Make the Glaze: Stir together powdered sugar and milk. Mix until smooth. If glaze is thick, add additional milk.
Drizzle glaze over the rolls.
Store rolls in an airtight container for up to three days.