You have 0 items in your cart
Puff Pastry Cinnamon Rolls
This post may contain affiliate sales links. Please read my disclosure policy.
Puff Pastry Cinnamon Rolls are a simple and quick recipe! Made with pre-made puff pastry dough then topped with a sweet, vanilla icing! These are the easiest homemade cinnamon rolls, are so simple to throw together…they should be illegal. Very minimal ingredients necessary and they taste almost like a toasters strudel without fruit…aka the best kind ever. If you don’t have time to make my Cinnabons, this easy recipe is definitely the next best thing. Make these and love life.
Puff Pastry Cinnamon Rolls
You’re only 3 ingredients away from making this easy-peasy puff pastry cinnamon roll recipe and 3 ingredients away from a simple icing to top them with! Here’s what you need:
- Puff Pastry – This is what makes this recipe so easy and quick! Store-bought puff pastry is amazing, but if you want to make your own puff pastry sheets, go for it! You find this in the freezer section at your local grocer. Once you get it home, store it in the fridge if you plan on making these rolls in the next day or two so they can defrost.
- Brown Sugar and Cinnamon – This is the filling for these easy puff pastry cinnamon rolls. Talk about simple but SO tasty.
- Icing – Made with powdered sugar, half & half and vanilla extract. The perfect compliment to these rolls.
More puff pastry recipes: Apple Puffs with Fresh Cream and Warm Caramel Sauce, Chorizo Manchego Pinwheels, Turkey a la King, and Strawberry & Chocolate Cream Napoleons.
How to Make Cinnamon Puff Pastry Rolls
Preheat oven to 400° F. Line baking tray with parchment paper or silicone baking mat and set aside.
Unfold one sheet of puff pastry onto a clean lightly floured work surface. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon (as much or as little as you’d like). Roll up and cut into 8 equal pieces with a sharp knife. Place onto the prepared baking sheet cut side up. Repeat with remaining sheet of puff pastry.
Bake for 15-20 minutes or until puffed and golden brown.
Simple Icing
This simple icing is the perfect topping to these even easier Cinnamon Rolls.
- For the icing – Using an electric mixer or just a whisk, mix powdered sugar, vanilla extract, and half & half together in a small bowl until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it’s too thick, add in more half & half.
- Drizzle icing over warm rolls and serve immediately.
Leftovers
Any leftover cinnamon rolls you have can be kept in an airtight container for up to 3 days. Just be sure to let them cool to room temperature before storing. To reheat, simply heat through in the microwave or turn your oven to 350° F and heat through that way.
Puff Pastry Cinnamon Rolls FAQ
What’s the difference between puff pastry and regular pastry dough?
Puff pastry is a type of pastry dough made with many layers of butter, resulting in a very flaky and airy texture when baked. Regular pastry dough is typically denser and not as flaky.
Can I prepare the puff pastry cinnamon rolls in advance and bake them later?
Yes, you can assemble the puff pastry cinnamon rolls in advance and refrigerate them overnight. Then, bake them when you’re ready to enjoy. Just remember to cover them with plastic wrap to prevent drying out.
Can I freeze the cinnamon puff pastry rolls?
The beauty of this puff pastry cinnamon rolls recipe is that you can make it ahead of time by freezing before or after baking! Here’s how to do both:
Before. After you spread out the cinnamon-sugar mixture and roll the dough into a log, wrap it very tightly with plastic wrap, and place it in the freezer for up to 2 months. When ready to bake, transfer from the freezer to the fridge and let thaw overnight. Bake as directed and top with sweet icing.
After. Bake as directed then let the cinnamon rolls cool completely. Do not top with icing at this point. Instead transfer the cooled baking sheet into the freezer. Once the cinnamon rolls are fully frozen, you can then transfer them into an airtight freezer-safe storage container. These stay good for up to one month. To reheat, place rolls on a parchment-lined baking sheet and bake at 375° F until heated through. Top with icing and enjoy!
Can I add nuts or raisins to the filling of my puff pastry cinnamon rolls?
Absolutely! Chopped nuts, such as pecans or walnuts, and raisins can be added to the cinnamon-sugar filling for extra flavor and texture to your puff pastry cinnamon rolls.
More Cinnamon Roll Recipes to Try!
- Chewy Soft Traditional Cinnamon Rolls
- The Best Homemade Cinnamon Rolls
- Warm Cinnamon Roll Cheesecake Dip
- Cinnamon Roll Cake Recipe
- Gluten-Free Cinnamon Rolls
- Christmas Tree Cinnamon Rolls
- Pumpkin Cinnamon Rolls with Maple Glaze
- 1-Hour Cinnamon Roll Recipe
- Cinnamon Roll Cookies
- Caramel Apple Cinnamon Rolls
- Pancake Mix Raspberry Cinnamon Rolls
- Cinnamon Roll French Toast Waffles
- Cinnamon Roll Pancake & Waffle Syrup
- Cinnamon Roll Pretzels
- Monster Blood and Guts (Raspberry Cinnamon Roll Pull-Aparts)
- Orange Sweet Rolls
Super simple, delicious cinnamon rolls ready lickity split. The printable recipe card with full recipe and detailed instructions can be found below. Enjoy your day!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Puff Pastry Cinnamon Rolls
Puff Pastry Cinnamon Rolls is a simple and quick recipe! Made with pre-made puff pastry then topped with a sweet, vanilla icing!
Ingredients
- 2 sheets puff pastry thawed
- flour for dusting
- 1/2 cup packed brown sugar divided
- ground cinnamon however much to your liking
for the icing-
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon half & half
Instructions
- Preheat oven to 400° F. Line baking sheet with parchment paper or silicone baking mat and set aside.
- Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon (as much or as little as you'd like). Roll up and cut into 8 even pieces. Place onto the prepared baking sheet. Repeat with remaining sheet of puff pastry.
- Bake for 15-20 minutes or until puffed and golden brown.
for the icing-
- Mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it's too thick, add in more half & half.
- Drizzle icing over warm rolls and serve immediately.
Video
Nutrition
Calories: 218kcalCarbohydrates: 26gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 79mgPotassium: 29mgFiber: 0.5gSugar: 12gVitamin A: 4IUVitamin C: 0.01mgCalcium: 10mgIron: 1mg
Rate This RecipePlease consider Leaving a 5-Star Review!
Hi Lauren, what kind of brown sugar? Soft brown or demerara?
Very easy and simple recipes , well articulated and easy to understand.
Can you tell me if the puff pastry dough is to be rolled out? The dough I bought and used was a small rectangle and the rolls looked nothing like yours when finished baking. I am thinking the dough was to be rolled out into a larger rectangle?
Bake them in muffin tins instead of a baking sheet. Make sure to spray the tins with Pam.
Sounds and looks yummy but seems strange there is no butter.
Puff pastry is full of butter!
Iv never made homemade cinnamon rolls in my life but when I saw this recipe I about slipped in my Drool. I hate playing with yeast. This is perfect I’m going to try it a day this week
This recipe had me scratching my head but I tried it without adjustments. The filling fell out of the rolls and the rolls began to unroll so I placed them in a round baking pan. The filling leached out of the bottom of the rolls. It had nothing to hold it together! Mixing butter with the sugar and cinnamon would certainly help. Not a great recipe. Not impressed.
Nice and simple recipe but 400 degrees is too high. I cooked them for 15 minutes, the lower limit indicated in the recipe, and the sugar that leaked out burned on the bottom. 350 degrees would probably work better.
2 of my fav things combined. I LOVE puffed pastry and I love cinnamon rolls. This are a slight twist on a twist. When my grandmother use to make pies she would use the left over pie dough and make cinnamon rolls. Always delicious.
And then there always traditional cinnamon buns. Love all three now! Thank you.
And to meantion to those concerned with no butter to hold. The middle mix…the pastry has enough butter in it. My hard part was rolling the dough tight enough.
I also finished with a cream cheese icing.
I will definitely be making these again!
Hi,
I love the fact you put pictures in your step by step method, so helpful and easy to follow can’t wait to make some. They are my fave
Just melt some butter and brush on pastries in thin layer, works great
Quick and easy! Hubby loves them!
Could I combine both sheets to get an even thicker roll? My concern is whether the inner parts would be cooked.
[…] Easy Cinnamon Rolls Made with Puff Pastry […]