Julie Clark
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Puff Pastry Cinnamon Rolls
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Buttery, flaky, easy Puff Pastry Cinnamon Rolls are the ideal solution when you crave a sweet treat. Ready in about 30 minutes and topped with a simple maple glaze.
Do you love cinnamon rolls? How about puff pastry recipes? Let’s combine the two! Slather a sheet of puff pastry dough with cinnamon sugar filling and bake. It’s an easy recipe for flaky cinnamon rolls that will melt in your mouth.
This Puff Pastry Cinnamon Roll Recipe is a simple recipe that is the perfect solution for your weekend brunch. It’s the perfect pairing to your first cup of coffee on a Saturday morning.
Why you’ll love this recipe:
- Uses a package of puff pastry sheets to keep the recipe quick.
- You’ll need about 30 minutes from start to finish.
- The cinnamon puff pastry rolls end up light, flaky, sweet and melt in your mouth delicious.
- Top with a simple maple or creamy vanilla glaze.
Can you use puff pastry for cinnamon rolls?
The answer is yes. Frozen puff pastry sheets make the perfect pre-made base to a buttery, flaky cinnamon roll. While our traditional cinnamon rolls have a rich butter & egg based yeasted dough, this quick recipe is much more flaky and light…like a croissant.
You want the sheets to be thawed enough to unroll, but still very, very cold. This is what makes the pastries flaky.
Puff pastry comes in a box with two sheets. I use both sheets, but you can make just half the recipe if you’d like.
And another PSA: you can also make cinnamon rolls out of crescent rolls and apple turnovers out of puff pastry!
Ingredients
- The brown sugar, cinnamon, butter and puff pastry sheets are for the rolls themselves.
- The heavy cream, maple extract and powdered sugar are for the sweet glaze.
How to Make Puff Pastry Cinnamon Rolls
To prepare, preheat the oven to 375º Fahrenheit. Line a 12×17 baking pan with parchment paper or a nonstick baking mat. The parchment paper allows for easy cleanup and ensures the cinnamon buns won’t stick.
Make the easy cinnamon rolls in just 4 steps.
- Unwrap the pastry sheets and place them on a pastry mat or a lightly floured work surface. Let them sit for a few minutes until you can unfold them without them breaking. Spread two tablespoons of butter over each sheet. Then sprinkle ¼ to ⅓ cup brown sugar over each sheet. Sprinkle one tablespoon of cinnamon on each sheet.
- Roll each sheet up jelly roll style. Using a sharp knife, cut each roll into 6 slices, for a total of 12 rolls.
- Place the rolls cut side up on the prepared baking sheet. Bake for 18-20 minutes or until the rolls are golden brown and puffed up.
- In a small bowl, whisk together the powdered sugar, maple flavor and heavy cream until smooth and to the consistency of a drizzle. You can make it thinner or thicker by adding more or less milk. Drizzle the glaze over the warm rolls.
Storage Instructions
I don’t recommend making this recipe much in advance. They are best when served fresh from the oven. Thankfully, the recipe only takes about 30 minutes to make so that should be easy to do.
Store any leftovers in an airtight container at room temperature.
Want a homemade puff pastry? Try Baking a Moment’s puff pastry recipe.
Puff Pastry Cinnamon Rolls
Buttery, flaky, Puff Pastry Cinnamon Rolls are the ideal solution when you crave a sweet roll. Quick and easy, ready in about 30 minutes and topped with a simple maple glaze.
Servings 12
Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Ingredients
For the rolls:
- 2 sheets frozen puff pastry 1 box, 17.3 ounces
- 4 tablespoons salted butter room temperature
- 1/2 cup packed light brown sugar up to 2/3 cup if you’d like more
- 2 tablespoons cinnamon
For the glaze:
- 1 cup powdered sugar 130 grams
- 1 teaspoon maple flavoring or vanilla extract
- 3-5 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 375º Fahrenheit. Line a 12×17 baking pan with parchment paper or a nonstick baking mat.
- Unwrap the pastry sheets and place them on a pastry mat or the countertop. Let them sit for a few minutes until you can unfold them without them breaking. Spread two tablespoons of butter over each sheet. Then sprinkle ¼ to ⅓ cup brown sugar over each sheet. Sprinkle one tablespoon of cinnamon on each sheet.
- Roll each sheet up jelly roll style. Using a sharp knife, cut each roll into 6 equal peices, for a total of 12 rolls.
- Place the rolls cut side up on the prepared pan. Bake for 18-20 minutes or until the rolls are golden brown and puffed up.
- In a small bowl, whisk together the powdered sugar, maple flavor and heavy cream until smooth and to the consistency of a drizzle. You can make it thinner or thicker by adding more or less milk. Drizzle the glaze over the warm rolls.
- Best served immediately.
Video
Notes
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 glazed roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 348kcal | Carbohydrates: 39g | Protein: 3g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 139mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Do you place the rolls touching or leave some space in between. I am excited to try these.
Can you assemble the rolls the night before and refrigerate to bake the next morning?
Could I place the cinnamon rolls in an oversized muffin cup pan (sprayed with pam) so they retain their circular shape?
These were good and easy! Just be careful with the extra sugar / cinnamon that falls off when you slice the rolls. I left the extra cinnamon sugar on the parchment and it ended up getting super burnt on the bottom of the rolls which didn’t taste too good. Still we peeled off the bottom layer and devoured the rest of the roll! Perfect for when you wake up and think “I want cinnamon rolls” but no can, yeast, or bisquick in the house.
Definitely quick and easy…and delicious! Will make this again! The hardest part was waiting for the dough to defrost. LOL Can you refrigerator defrost the dough it overnight? I’m wondering if you can use something like a Pillsbury dough for a beadier version? Or, using the frozen puff pastry and substituting melted chocolate for the cinnamon and brown sugar…like a chocolate croissant?
The puff pastry cinnamon rolls were fast and easy! Great for this busy chef!