These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.
Makes16Prep10 minutesCook20 minutes to 25 minutesWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
When it comes to breakfast treats, nothing compares to warm cinnamon rolls filled with swirls of brown sugar and blanketed with a slick of icing. Unlike the classic yeasted rolls, this version starts with buttery, flaky store-bought puff pastry.
They have all the qualities of a great cinnamon roll — the barely sweetened buttery dough, the sticky brown sugar and cinnamon swirl, the sweet icing over top — but they come together in just 30 minutes.
A Tip on Making Puff Pastry Cinnamon Rolls
Before sprinkling the cinnamon and brown sugar over the thawed sheet of puff pastry, be sure to brush the surface with a thin layer of lightly beaten egg. This small but important step will ensure that the cinnamon and sugar stick to the dough and don’t fall off when rolling or cutting the rolls.
Puff Pastry Cinnamon Rolls
These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.
Prep time 10 minutes
Cook time 20 minutes to 25 minutes
Makes 16
Nutritional Info
Ingredients
- 2 sheets
puff pastry from a 17-ounce box, thawed but still cold
- 1
large egg
All-purpose flour
- 6 tablespoons
packed light or dark brown sugar, divided
- 2 teaspoons
ground cinnamon, divided
- 1/4 cup
powdered sugar
- 1 to 2 teaspoons
milk
- 1/2 teaspoon
vanilla extract
Instructions
Thaw 2 sheets puff pastry according to package directions if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.
Beat 1 large egg to break it up. Lightly flour a work surface, and unfold 1 sheet puff pastry on it. Brush the pastry with a thin layer of the egg. Sprinkle with 3 tablespoons packed light or dark brown sugar and 1 teaspoon ground cinnamon.
Starting at a long side, tightly roll up the puff pastry. Use your fingers to tightly press and seal the seam. Cut crosswise into 8 pieces. Place on one half of the baking sheet cut-side up, spacing them evenly apart. Repeat filling, rolling, and cutting the second sheet of puff pastry. Brush all the cinnamon rolls with the remaining egg wash.
Bake until puffed and lightly browned, 20 to 25 minutes. Transfer to a wire rack and cool completely.
Place 1/4 cup powdered sugar, 1 to 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a small bowl and whisk until smooth. Drizzle over the cooled cinnamon rolls.
Recipe Notes
Storage: Leftovers can be stored in an airtight container at room temperature up to 3 days.
