I’m excited to share my take on Cinnamon Rolls Made With Puff Pastry that turns a sheet of pantry staples into bakery style spirals in a fraction of the time.

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I always fall for shortcuts that actually work, so these Puff Pastry Cinnamon Rolls caught me off guard. Using a sheet of puff pastry and a sprinkle of brown sugar turns a lazy afternoon into something oddly impressive, no fuss, no hours waiting.

People search for Cinnamon Rolls Made With Puff Pastry and expect toy projects, but this one tastes like you tried harder than you did. I kinda love that.

It’s the sort of Easy Puff Pastry Recipe that fools guests and gets you compliments, even when you fudged a step or two. Try it when you feel sneaky.

Ingredients

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Puff pastry: Flaky layered dough, mostly carbs and fat, very indulgent, gives big buttery lift.
Unsalted butter: Rich source of fat and calories, adds flavor and tenderness, very little nutrients.
Brown sugar: Sweetness from molasses gives moisture and caramel notes, mainly simple carbs.
Cinnamon: Warm spice, almost zero calories, adds aroma and sweet perception without sugar.
Powdered sugar: Super sweet powdered sugar makes glossy glaze, lots of sugar, few nutrients.
Milk or cream: Adds creaminess and thins glaze, has fat and some protein depending on type.
Chopped nuts: Pecans or walnuts add crunch, healthy fats and some fiber.

Ingredient Quantities

1 sheet frozen puff pastry, thawed (about 9 to 10 inches)

3 tbsp unsalted butter, melted or softened

1/4 cup packed light brown sugar (about 50 g)

2 tsp ground cinnamon

pinch kosher salt

3/4 cup powdered sugar

1 to 2 tbsp milk or heavy cream

1/2 tsp vanilla extract

optional: 1/4 cup chopped pecans or walnuts

How to Make this

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1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Unfold 1 sheet frozen puff pastry (thawed) on a lightly floured surface and gently roll it once or twice to smooth the seams into a roughly rectangular shape about 9 to 10 inches.

3. In a small bowl mix 3 tbsp melted or softened unsalted butter, 1/4 cup packed light brown sugar (about 50 g), 2 tsp ground cinnamon and a pinch of kosher salt until crumbly and spreadable. If you want nuts add 1/4 cup chopped pecans or walnuts now.

4. Brush a thin layer of butter over the pastry first so the filling sticks, then sprinkle the sugar mixture evenly over the pastry leaving a 1/4 inch border on one long side.

5. Starting at the long edge, roll the pastry up tightly into a log, pinch the seam to seal and tuck the ends under a bit so it wont unroll. Tip: use plastic wrap to help roll it tight, it makes neater slices.

6. Chill the log in the fridge for 10 to 15 minutes if you want cleaner slices, or skip chilling if you’re impatient. Cold dough cuts neater, warm dough squashes.

7. Using a sharp knife or unwaxed dental floss, cut the log into 6 to 8 even rolls (about 3/4 to 1 inch thick each). Clean the knife between cuts if the filling sticks.

8. Place rolls cut-side up on the prepared baking sheet about 1 inch apart. Brush tops very lightly with any leftover butter if you have some.

9. Bake for 15 to 20 minutes until the rolls are puffed and golden brown, keep an eye cause ovens vary. Remove from oven and let cool 5 minutes on the sheet.

10. Whisk together 3/4 cup powdered sugar, 1 to 2 tbsp milk or heavy cream and 1/2 tsp vanilla extract until smooth, adjust milk for drizzling consistency. Drizzle over warm rolls, serve right away. Leftovers keep in fridge for a few days, reheat briefly to refresh the flakiness.

Equipment Needed

1. Oven (preheat to 400°F / 200°C) — gets everything puffed and golden
2. Baking sheet, lined with parchment paper so they dont stick
3. Rolling pin for smoothing seams and shaping the pastry
4. Pastry brush to spread the butter evenly
5. Small mixing bowl for the sugar, butter and cinnamon mix
6. Measuring cups and spoons for accurate amounts
7. Sharp knife or unwaxed dental floss to slice the log cleanly
8. Plastic wrap to help roll tight and chill the log if you want neater slices
9. Whisk (or fork) for the glaze and a small spoon to drizzle it on

FAQ

Q: How long should I thaw the frozen puff pastry? A: Thaw it in the fridge overnight or on the counter for about 30 to 40 minutes until it's pliable but still cold. If it gets too warm it will lose its layers and puff less, so dont let it get floppy.

Q: Can I use crescent dough or homemade puff pastry instead? A: Yes, homemade puff pastry works great and gives even flakier layers. Crescent dough will make softer, more bread like rolls so expect a different texture.

Q: Can I prepare these ahead or freeze them? A: Absolutely. Assemble the rolls, freeze them on a baking sheet until firm, then transfer to a bag for up to 1 month. Bake from frozen adding 5 to 10 minutes, or thaw overnight in the fridge and bake as directed. You can also freeze baked rolls and reheat when needed.

Q: How do I prevent a soggy bottom? A: Keep the pastry cold, dont overload the filling with butter, and bake on a preheated baking sheet or stone so the bottom gets direct heat. Parchment helps cleanup but a hot pan helps crisp the base.

Q: What can I use instead of nuts or if I want variations? A: Nuts are optional, you can swap them for chopped chocolate, raisins, or toasted coconut. If using nuts toast them briefly to boost flavor.

Q: How do I make the glaze and store leftovers? A: Mix 3/4 cup powdered sugar with 1 tablespoon milk or cream, add more liquid until pourable, and stir in 1/2 teaspoon vanilla. Drizzle over warm or slightly cooled rolls. Store glazed rolls at room temp for 1 to 2 days or in the fridge for up to 4 days; reheat gently in a 300 F oven for a few minutes to freshen.

Puff Pastry Cinnamon Rolls Recipe Substitutions and Variations

Puff pastry sheet: swap with refrigerated crescent roll dough — unroll, press seams together and roll flat for similar but slightly less flaky rolls, or use stacked phyllo sheets brushed with butter between layers for extra crisp (be gentle, they tear easy)
Unsalted butter: use salted butter instead and cut back the added pinch of salt, or swap for solid coconut oil at a 1:1 ratio if you want dairy free, though you’ll notice a hint of coconut
Light brown sugar: replace with coconut sugar 1:1, or make quick brown sugar by mixing 3 tbsp granulated sugar with 1 tbsp molasses to equal about 1/4 cup
Powdered sugar (for the glaze): make your own by blitzing 3/4 cup granulated sugar with 1 tsp cornstarch until powdery, or use a cream cheese glaze (about 3 oz cream cheese beaten with 2 to 3 tbsp milk and 1/2 tsp vanilla) for a tangy finish

Pro Tips

1) Toast the nuts first, let them cool, then chop. It sounds small but toasting brings out way more flavor, and they won’t go soggy in the rolls. Don’t over toast though or they’ll turn bitter.

2) For a super crisp bottom, heat your baking sheet or a pizza stone in the oven while it preheats and slide the tray or parchment onto it. The hot surface jump starts the puffing and keeps the underside from getting limp.

3) Want them ready fast another day? Freeze the cut rolls on a tray until solid, then bag them. Bake straight from frozen, add a few extra minutes to the time and they come out almost as good as fresh. Or bake them, cool, freeze, then reheat and glaze when you want to serve.

4) For nicer color and texture brush lightly with beaten egg or milk before baking and sprinkle a little sanding sugar or chopped toasted nuts on top. For the glaze, a tiny pinch of salt or a touch of lemon juice brightens it up so it’s not just flat sweet.

Puff Pastry Cinnamon Rolls Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to share my take on Cinnamon Rolls Made With Puff Pastry that turns a sheet of pantry staples into bakery style spirals in a fraction of the time.

Servings

servings

Calories

278

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C) — gets everything puffed and golden
2. Baking sheet, lined with parchment paper so they dont stick
3. Rolling pin for smoothing seams and shaping the pastry
4. Pastry brush to spread the butter evenly
5. Small mixing bowl for the sugar, butter and cinnamon mix
6. Measuring cups and spoons for accurate amounts
7. Sharp knife or unwaxed dental floss to slice the log cleanly
8. Plastic wrap to help roll tight and chill the log if you want neater slices
9. Whisk (or fork) for the glaze and a small spoon to drizzle it on

Ingredients

1 sheet frozen puff pastry, thawed (about 9 to 10 inches)
3 tbsp unsalted butter, melted or softened
1/4 cup packed light brown sugar (about 50 g)
2 tsp ground cinnamon
pinch kosher salt
3/4 cup powdered sugar
1 to 2 tbsp milk or heavy cream
1/2 tsp vanilla extract
optional: 1/4 cup chopped pecans or walnuts

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unfold 1 sheet frozen puff pastry (thawed) on a lightly floured surface and gently roll it once or twice to smooth the seams into a roughly rectangular shape about 9 to 10 inches.
In a small bowl mix 3 tbsp melted or softened unsalted butter, 1/4 cup packed light brown sugar (about 50 g), 2 tsp ground cinnamon and a pinch of kosher salt until crumbly and spreadable. If you want nuts add 1/4 cup chopped pecans or walnuts now.
Brush a thin layer of butter over the pastry first so the filling sticks, then sprinkle the sugar mixture evenly over the pastry leaving a 1/4 inch border on one long side.
Starting at the long edge, roll the pastry up tightly into a log, pinch the seam to seal and tuck the ends under a bit so it wont unroll. Tip: use plastic wrap to help roll it tight, it makes neater slices.
Chill the log in the fridge for 10 to 15 minutes if you want cleaner slices, or skip chilling if you're impatient. Cold dough cuts neater, warm dough squashes.
Using a sharp knife or unwaxed dental floss, cut the log into 6 to 8 even rolls (about 3/4 to 1 inch thick each). Clean the knife between cuts if the filling sticks.
Place rolls cut-side up on the prepared baking sheet about 1 inch apart. Brush tops very lightly with any leftover butter if you have some.
Bake for 15 to 20 minutes until the rolls are puffed and golden brown, keep an eye cause ovens vary. Remove from oven and let cool 5 minutes on the sheet.
Whisk together 3/4 cup powdered sugar, 1 to 2 tbsp milk or heavy cream and 1/2 tsp vanilla extract until smooth, adjust milk for drizzling consistency. Drizzle over warm rolls, serve right away. Leftovers keep in fridge for a few days, reheat briefly to refresh the flakiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.