Description
Quick Puff Pastry Cinnamon Rolls are an easy and delicious treat made with ready-to-use puff pastry, sweet cinnamon-brown sugar filling, and a smooth powdered sugar glaze. Perfect for a quick breakfast or snack, these rolls bake in just 15-20 minutes to a golden, flaky finish.
Ingredients
Scale
Dough and Filling
- 1 sheet puff pastry, thawed
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the cinnamon rolls evenly and to achieve a golden crust.
- Prepare Puff Pastry: Roll out the thawed puff pastry on a floured surface to prevent sticking and to smooth it out for even spreading.
- Butter the Pastry: Brush the melted butter evenly over the entire surface of the puff pastry, which helps the sugar and cinnamon mixture stick and adds rich flavor.
- Add Sugar and Cinnamon: Sprinkle the brown sugar and cinnamon evenly across the buttered puff pastry to create the classic cinnamon roll filling.
- Roll and Slice: Carefully roll up the puff pastry tightly into a log, then cut into 1-inch thick slices to form individual rolls.
- Bake: Place the cinnamon roll slices on a baking sheet lined with parchment paper, spacing them apart, and bake for 15-20 minutes until they are puffed up and golden brown.
- Make Glaze: While the rolls bake, whisk together powdered sugar and milk in a small bowl until smooth to prepare the sweet glaze.
- Glaze and Serve: Once the rolls are warm from the oven, drizzle the glaze over them for a sweet finishing touch before serving.
Notes
- Ensure the puff pastry is well-thawed before rolling for best results.
- Use parchment paper on your baking sheet to prevent sticking and for easy cleanup.
- You can substitute milk in the glaze with cream or non-dairy milk for variation.
- For a richer flavor, sprinkle chopped nuts or add raisins before rolling.
- Store leftovers in an airtight container and reheat briefly before serving.
