Easy Puff Pastry Cinnamon Rolls Recipe

Puff pastry cinnamon roll on a white plate, viewed from above.

Easy Puff Pastry Cinnamon Rolls Recipe

Author: Jessica Haggard

These puff pastry cinnamon rolls are the perfect way to start your day! Sprinkled with cinnamon sugar and finished off with a sweet vanilla glaze, they have everything you love about a classic cinnamon roll, but with the convenience of puff pastry. Simply roll the puff pastry dough, coat it with cinnamon sugar, bake, then add the glaze, and you’ll have a big batch ready to share and enjoy.

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings rolls

Calories 365 kcal

Ingredients

For the cinnamon rolls:

1 package puff pastry dough thawed in the refrigerator overnight
2 tablespoons butter melted
¼ cup sugar
¼ cup brown sugar
1 tablespoon ground cinnamon

For the glaze:

1 ⅓ cup powdered sugar
¼ cup butter melted
1 ½ tablespoons milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
Mix the sugars and cinnamon together in a small bowl. Set aside.
Roll the dough out on a lightly floured surface and brush each piece with melted butter, leaving approximately a 1 centimeter border around the edge. There are typically two portions per package. Sprinkle the cinnamon sugar evenly over the butter.
Roll the first section of dough up from the narrow side, trim off the uneven edges, and cut into 6 equal pieces. Repeat with the second section.
Arrange on the baking sheet and bake for 25 minutes until golden. Transfer to a wire rack and let cool while you make the glaze.
To make the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add a splash more of milk if you want to thin the glaze a bit more. It should have some weight to it but still drizzle easily.
Spoon the glaze over all the rolls and serve warm or at room temperature.

Video

Notes

Whether you make your own or buy pre-made, opt for high-quality puff pastry. It makes a noticeable difference in taste and texture.
Keep the dough refrigerated until ready to use or anytime you’re not actively working with it to prevent it from becoming sticky and difficult to use.
Use unflavored dental floss or a really sharp knife to cut the rolls perfectly, as regular knives can potentially squish them. Grab a 10-inch piece of long floss and pull it tight. Slide it underneath the roll, then bring the two ends up and cross them over the top. Pull the ends tight to cleanly slice through the roll without squishing it.
Spread the glaze over the rolls while they’re warm to let it melt slightly and soak into each roll for extra gooeyness.
Add your choice of mix-ins to the filling to make the recipe your own. You can also add some to the glaze for added texture. I like adding sprinkles for color and fun!
Double batch: This recipe makes smaller rolls, so make a double batch for a crowd or serve with sides of fresh fruit or yogurt parfait.

Serve: For breakfast, enjoy puff pastry cinnamon rolls with coffee, tea, or juice. For a heartier meal, pair with scrambled eggs, maple bacon, yogurt parfait, or a side of fresh fruit. Serve with a scoop of vanilla ice cream for an indulgent snack or after-dinner dessert.

Store: Transfer cinnamon rolls into an airtight container and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 1 month. Reheat a whole pan in the oven at 300 F for 10 to 15 minutes or in the microwave for 30 seconds over medium heat for individual servings.

Nutrition

Serving: 1rollCalories: 365kcalCarbohydrates: 41gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 15mgSodium: 149mgPotassium: 39mgFiber: 1gSugar: 22gVitamin A: 182IUVitamin C: 0.02mgCalcium: 19mgIron: 1mg

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