Growing up, puff pastry cinnamon rolls were a staple in my home. Sunday mornings before church, my mother would be in the kitchen humming to herself, flour everywhere, making us breakfast. This recipe was one of her favorites, and we had it at least once a month. These scrumptious breakfast pastries bring me right back to her kitchen, which is where I also learned to cook and bake. My siblings always request that I make these whenever we get together for family gatherings, especially holidays.
My mom was a pro at making a simple recipe seem effortless but also extravagant. Even just for the family on Sunday mornings she would lay the white tablecloth on the table, always decorated for the season. She’d have a full pot of coffee going and a pitcher of orange juice out for the kids. There would always be one of her floral serving plates full of breakfast, and there would never be any leftovers. I’ve served this recipe to my own family many times, and it’s always a hit. I put all the love and style into my food that my mother used to, and it helps me keep her memory alive.
What Makes A Puff Pastry Cinnamon Rolls Recipe So Good!
These light, fluffy cinnamon rolls are a quick and easy take on a traditional breakfast pastry. This recipe makes approximately 16 cinnamon rolls, and is an elegant but simple dish to prepare. The prep work is minimal, and they can be ready in about 20 minutes. The best part is you can make them to taste – add less cinnamon or more sugar or extra pecans depending on your own preferences.
I’ve prepared this recipe countless times, and it always turns out delicious. In fact, the best part is experimenting a little to find exactly what you and your guests enjoy the most. The glaze adds the perfect balance of flavor to the top of these sticky, sweet rolls, and the pecans on top give it that extra element of texture. You can also freeze the rolls once prepared and bake them later. They make great gifts this way!
Puff pastry cinnamon rolls are an easy crowd pleaser. Everyone will reach for seconds, or even thirds. If you happen to somehow have any left over, they also reheat well and are just as delicious. They can be served freshly warm or room temperature, though personally I love that right out of the oven warmth. They’re easily the star of the breakfast table, but also pair nicely as an addition to a more hearty breakfast meal.
Commonly Asked Questions
1. Are there other ways to bake them?
Yes! While baking them in the oven is recommended, they also are just as good if made in a convection oven or even a waffle iron. The waffle iron makes them a little more crispy, but so delicious! You can eat them as is or drizzle a little syrup on top. The waffle iron also cuts down on your bake time. Each roll will only need 4-5 minutes on the waffle iron, though you may need to experiment with yours to find what works best for your equipment.
2. Can these be made with gluten free pastry?
Yes! There are several different brands of frozen puff pastries that are available as a gluten free alternative. Follow the directions on the packaging to adjust cook time and temperature accordingly, but this recipe works just as well with a gluten free pastry base.
3. I’m nervous my rolls won’t turn out pretty, what can I do?
First of all, while presentation is part of it, the flavor is what truly matters. Don’t stress about making a “perfect” pastry; the more you practice, the better you’ll get. If you don’t feel up for making them as a roll, consider doing more of a turnover style pastry. Instead of rolling the dough, fold the ingredients into the dough like a pocket. Seal the edges with a fork, and drizzle the glaze on top just as you would for a roll.
Preparation and Equipment
You will need the following kitchen equipment:
• Tablespoon measurement
• Teaspoon measurement
• ⅓ cup measurement
• 1 cup measurement
• Baking sheet
• Parchment paper
• Small mixing bowl
• Medium mixing bowl
• Pastry brush (recommended)
• Serrated knife
• Wire cooling rack (recommended)
• Oven mitts
Before baking your rolls, you will want to prepare your workspace. Lightly dust your prep area with flour (this is where you’ll roll your puff pastry). The flour ensures that your pastry dough doesn’t stick to the surface. Make sure you have enough room to be able to layout your pastry, roll it up, and slice it. Line your baking sheet with parchment paper ahead of time too. You’ll need to cover the sheet fully with parchment paper for best results. Get your cooling racks set up as well so they’re ready to go when your pastries come out of the oven. Doing this before you get started will help your process to go smoothly and quickly.
Additionally, make sure your ingredients are prepared before starting as well. Your puff pastry should thaw in the refrigerator overnight so that it’s not still frozen when you’re ready to get started. You’ll also need to melt your butter before beginning. Set your ingredients out so they’re on hand when you need them. Being prepared before you begin will ensure you make as little mess as possible and will speed up the process. This also makes clean up much more simple once you’re done as well.
Puff Pastry Cinnamon Rolls
For The Cinnamon Rolls
- 1 package 2 sheets frozen puff pastry, thawed in the refrigerator overnight
- 1/3 cup brown sugar (light or dark)
- 2 tbsp sugar
- 2 tbsp unsalted butter, melted
- 1 tbsp ground cinnamon
- 1/2 tsp salt
For The Glaze
- 3/4 cup powdered sugar
- 1 tbsp milk (1-3 additional tsp as needed)
- 1 tsp vanilla extract
Instructions For Rolls
- Preheat the oven to 350 degrees F.
- Line baking sheet with parchment paper
- Combine brown sugar,sugar, cinnamon, and salt in a small bowl
- Unfold 1 puff pastry sheet so that the folds are left and ride with the seam running vertically
- Using half the melted butter, brush the sheet to the edges
- Sprinkle the sugar mixture evenly over the pastry sheet, leaving a 1 inch border on all sides
- Roll the pastry sheet into a log, from one end to the other, leaving the seam on the bottom
- Trim ½ inch from each end and discard
- Slice roll into 8 equal pieces, approximately 1-1 ⅓ inches wide
- Repeat with second pastry sheet
- Arrange rolls evenly on parchment lined baking sheet and bake for 18-22 minutes, until tops are golden brown
- Allow rolls to cool on wire rack
Instructions For Glaze
- Combine powdered sugar, vanilla, and milk using a whisk
- Add milk or powdered sugar as needed. Consistency should be easily pourable but still thick
- Pour glaze over rolls once cooled
- Add pecans on top of glaze
That’s it! Looking for other sourdough recipes? Try this cookie!