Puff Pastry Cinnamon Rolls

Safira

These Puff Pastry Cinnamon Rolls are an easy short cut way of enjoying all the flavour and warmth of cinnamon buns. What's more..the flavours work just as well with flaky pastry!

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Baking/Dessert, Breakfast, Breakfast/Brunch

Cuisine American, british

Servings

Calories 246 kcal

Ingredients

Rolls

397 g Puff Pastry Roll At room temperature
70 g Dark Brown Sugar
45 g Caster Sugar
1 tbsp Ground Cinnamon or to taste
2 tbsp Butter melted

Glaze

25 g Icing Sugar
⅓ tsp Vanilla
1 tsp Milk or more if needed

Instructions

Line tray with baking paper. Preheat oven to 180 C/Gas Mark 4.
Let Puff Pastry come to room temperature. Unfold Puff Pastry Sheet and roll out.
Combine Sugar and Cinnamon in a bowl.
Brush warm Butter over Pastry. Add the Cinnamon Sugar over the top.
Roll log up tightly via the long side. Now cut at intervals of 1.5 inches.
Bake on a lined tray for 18 - 25 minutes or until golden brown.
Meanwhile make the glaze by combining Icing Sugar, Vanilla and Milk in a bowl. Add the glaze to the warm puff pastry rolls.

Notes

Make Ahead Instructions & Storage Tips

Storage - These keep well for up to 3 days in an airtight container. In my experience they do great on the counter top but I live in a very cold country so you may want to leave them in the fridge.

Reheat - At 180C/GM 4 until they are warm.

How to freeze Puff Pastry Cinnamon Rolls

To freeze before baking - You can freeze the entire log or individual pieces. If you want to freeze the entire log, wrap it in cling film and freeze for up to 2 months. To freeze in pieces, flash freeze by placing on a lined tray and freezing the rolls for 1 - 2 hours until fully frozen. Then decant into a ziplock bag. To bake, thaw overnight in the fridge and slice and bake as per instructions.
To freeze after baking - Bake and allow to cool completely. Flash freeze by placing on a lined tray and freezing the rolls for 1 - 2 hours until fully frozen. Then decant into a ziplock bag. To bake, thaw overnight in the fridge and slice and bake as per instructions. Reheat pre-made cinnamon rolls directly from frozen on a lined baking tray at 180 C/GM4 until warmed through.
To prepare in advance - You can make the log and the glaze a day in advance and place in the fridge.

Variations

Cardamom - You can add Cardamom to this pastry too. I love Swedish Cardamom Buns and they use a combination of Cinnamon and Cardamom.
Cinnamon Glaze - You can add Cinnamon into the glaze too.
Cream Cheese Glaze - Many Cinnamon rolls include a cream cheese glaze. To make your own combine 70g Cream Cheese with 25 g melted Butter, 80g Icing Sugar, 1/2 tbsp Milk and Vanilla. Add to the buns whilst they are still hot.
Change the shape - You can change the shape according to your preference. A simple option is to make them similar to the cheese twist shape.
Make them in a Muffin Tin - Placing each roll into a greased muffin tin hole. This helps the puff pastry roll to keep a uniform consistent shape.

Nutrition

Calories: 246kcalCarbohydrates: 27gProtein: 2gFat: 15gSaturated Fat: 4gCholesterol: 5mgSodium: 101mgPotassium: 28mgFiber: 1gSugar: 12gVitamin A: 59IUCalcium: 15mgIron: 1mg

Keyword Cinnamon Buns, Cinnamon Rolls, Puff Pastry Cinnamon Rolls

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