It’s so cold out that even polar bears are shivering! So what better time to make the new craze of puff pastry cinnamon rolls! They are warm, sweet, and the perfect comfort food for this winter!
Wisconsin has been hit hard in February with below zero temps and a shizzle ton of snow! I am just ready for my snot not to freeze when I go outside. And for the love of everything that is holy, NO MORE SHOVELING the white death! Okay, enough of me ranting, back to cinnamon rolls!
I had a job as a beauty consultant at Trade Secret when I was 18, you know back in 1998 (damn I’m old). The best part of this job was that it was right next to Cinnabon. I would stuff my face with one of these bad boys on a daily (when I had a fast metabolism). That is when I became a lover of all things cinnamon roll!
The best part about these cinnamon rolls is that you use puff pastry instead of yeast for the dough. The sheet is rolled out, layered with cinnamon filling, and then cut into cinnamon rolls! Bake them and drizzle with the warm icing.
The flavor is awesome and not lost in any way shape of form! In addition, not as time consuming as making homemade dough! Who said that cinnamon rolls had to be hard to make?
The great thing about these puff pastry cinnamon rolls is the variations for its recipe!
- Icing: cream cheese icing can be swapped for regular icing if you prefer.
- Puff pastry cinnamon twists: These are a fun way to eat them! Prepare the cinnamon filling. Set aside. Unfold both pastry sheets on silicon mat and chill for 5 minutes. Cut each sheet of dough crosswise into 1 inch strips. Brush each strip with the cinnamon filling and then twist each strip of dough from the middle to the ends, transfer to baking sheet. Repeat with remaining dough and then freeze for 10 minutes. Bake until they turn golden brown and then lay each one of the twist on the edge of a baking sheet.
- Cinnamon Puff pastry bites: Cut large sheet into 4 smaller rectangles. Fill and roll each rectangle, starting at the long end. Slice and bake as directed. Since they are smaller, they will take less time to bake.
- Puff pastry cinnamon rolls in a muffin tin: Instead of baking on a sheet, place each roll, spiral up tightly within a muffin tin. Bake as directed.
- In the fridge: Store leftover cinnamon rolls in an airtight container for up to 3 days in the fridge.
- Freeze before baking: This is easy. Wrap the entire log in plastic wrap and put in freezer for up to 2 months. When you want to bake the cinnamon rolls, thaw the dough in the fridge overnight, slice and bake as directed.
- Freeze after baking: Bake the cinnamon rolls as directed and cool. Arrange them in a layer on a baking sheet and place in the freezer (1 hour). Once completely frozen, wrap and store in an airtight container for up to 1 month. Bake as directed once thawed out.
How to make Puff pastry cinnamon rolls
These cinnamon rolls are definitely less time consuming than homemade ones, so enjoy!
- Prepare oven and cinnamon filling: Preheat oven to 350 degrees and line baking sheet with silicon mat. In a small bowl, stir almost melted butter, brown sugar and cinnamon. Set aside.
- Prepare puff pastry dough: Unfold one puff pastry at a time on a floured work surface so that it opens like a book (left to right) and the seams run up and down. Roll out the pastry a little bit and brush with cinnamon filling mixture. Roll pastry from bottom to top and cut off ends. Slice into 8 equal rolls.
- Arrange and bake: arrange rolls spiral side up on baking sheet. Repeat with the second puff pastry sheet. Bake for 20-22 minutes or until golden brown on top. Cool completely on wire rack.
- Prepare and spread icing: Prepare and add icing ingredients to bowl. Mix and spread over warm rolls. Serve and enjoy!
Desserts with icing!
Puff pastry cinnamon rolls
- Baking sheet
- Silicon mat
- Spoon and whisk
- pastry brush
For the Dough
- 17.3 oz frozen pastry puff 2 sheets
- ½ cup melted butter almost melted
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
Cream cheese icing
- 2 cups confectioner's sugar sifted
- ⅓ cup unsalted butter room temperature
- 1 tbsp vanilla extract
- 6 oz cream cheese softened
- Preheat oven to 350°. Line a baking sheet with silicon mat (parchment paper can also be used). Set aside.
- In a medium bowl, combine the almost melted butter, brown sugar and ground cinnamon. Set aside.
- On a floured surface, unfold 1 puff pastry sheet so that the folds open left to right and the seams run up and down. Roll it out to at least a 10 inch square. Brush the sheet with the cinnamon filling mixture, leaving a one inch border on all sides of the puff pastry.
- Starting with the bottom of the square, tightly roll the pastry up and away from you (don't worry about some of the mixture coming out around you). End the rolling seam down. Take about ½ inch off of each end of the roll and discard.
- With a serrated knife, cut the roll into 8 equal pieces (1⅓ inch wide). Arrange each piece spiral side up on the silicon mat.
- Repeat this process with the second puff pastry sheet and remaining cinnamon filling. Be sure to space the rolls evenly, because they will spread during bake time.
- Bake the rolls for 20-22 minutes or until the tops are a golden brown color. Transfer to a wire rack to complete cooling.
- While the rolls are in the cooling process, prepare the icing. In a medium sized bowl, combine the confectioner's sugar, butter, vanilla and cream cheese. Mix until smooth. Spread over warm rolls and serve!
fun fact of the day!
In the White house, there are 13,092 knives, forks, and spoons.