This cinnamon roll recipe is my favorite for a quick breakfast or brunch item and an excellent dish for entertaining. After all, this isn’t your average regular cinnamon roll recipe — it has a very crisp and flaky twist! Learn how to make a puff pastry cinnamon roll that’s lip-smacking and irresistible in under 30 minutes flat.
CAN YOU MAKE CINNAMON ROLLS WITH PUFF PASTRY?
Yes, absolutely! For this quick recipe, we’ll use store-bought puff pastry. The beauty of this is we don’t need to deal with proofing time (allowing the dough to rise) that’s required for traditional cinnamon roll dough or homemade puff pastry. It’s totally not necessary with puff pastry sheets.
In the morning, I’m a fan of 3 things: easy, quick and satisfying! Only 4 ingredients are required for these cinnamon rolls, including the puff pastry. Just give them 30 minutes in the oven and you’ll have deliciously warm, crisp and flaky treat.
WHERE DO I FIND PUFF PASTRY SHEETS?
Puff pastry sheets can be found in the freezer section of most grocery stores, usually near the frozen dessert pies and frozen pie shells. They often come two to a box. They can be thawed from the freezer or placed in the refrigerator to thaw overnight (which is what I recommend).
PUFF PASTRY CINNAMON ROLLS
Makes 12 cinnamon rolls
FOR THE FILLING:
- 1 box of store-bought puff pastry (two 10″ x 15″ sheets)
- ¾ cup brown sugar
- 3 tablespoons cinnamon
- 6 tablespoons butter, softened and divided
FOR THE ICING:
- 4 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
Preheat the oven to 400 F. Grease a 9″ x 13″ pan and set aside for now.
Thaw two puff pastry sheets according to package directions. The puff pastry sheets I’m using are 10″ x 15″ each.
Once fully thawed, dust your work surface with a little bit of flour before unrolling the dough. Unroll and press against the seams to flatten completely. Make sure the puff pastry sheets are thawed completely; you don’t want to break the panels during the unfolding or unrolling of the sheets.
In a small bowl, mix together the brown sugar and cinnamon.
Spread 3 tablespoons of the softened butter on each puff pastry sheet.
Sprinkle the cinnamon and brown sugar mixture very generously over the two sheets. Sprinkle it all!
Roll each sheet from the bottom up. Don’t worry about tucking it too tight, but make sure it’s not too loose, either.
Cut each roll into six pieces. The easiest way to do this evenly is to first slice down the middle, then make two more cuts on each side.
Carefully place the rolls in three rows of four in the greased pan. Some of the cinnamon goodness may spill out from the bottom; that’s OK. The pastries will expand quite a bit while baking and the cinnamon sugar mixture will form a crisp crust underneath.
Bake for 25-28 minutes or until golden. Allow to sit and cool for a couple of minutes. Serve while warm and top with icing if desired.
Using a stand mixer or a handheld mixer, cream the butter and cream cheese together in a medium bowl. Add sugar and vanilla extract. Mix until completely incorporated and the icing is smooth. Spread over warm cinnamon rolls.