Puff Pastry Cinnamon Rolls

4.92 from 24 votes

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Puff Pastry Cinnamon Rolls is a simple and quick recipe! Made with pre-made puff pastry then topped with a sweet, vanilla icing!

These Puff Pastry 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, these are definitely the next best thing. Make these and love life.

Puff Pastry Cinnamon Rolls

Puff Pastry Cinnamon Rolls Recipe

You’re only 3 ingredients away from making these easy-peasy puff pastry cinnamon rolls 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 homemade puff pastry, 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 cinnamon rolls. Talk about simple but SO tasty.
  • Icing – Made with powdered sugar, half & half and vanilla. The perfect compliment to these rolls.

More recipes that use puff pastry: Apple Puffs with Fresh Cream and Warm Caramel Sauce, Chorizo Manchego Pinwheels, Turkey a la King, and Strawberry & Chocolate Cream Napoleons.

Pre-baked Cinnamon Rolls

How to Make Puff Pastry Cinnamon Rolls

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
  2. 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 cut side up. Repeat with remaining sheet of puff pastry.
  3. Bake for 15-20 minutes or until puffed and golden brown.

Puff Pastry Cinnamon Rolls

Simple Icing

This simple icing is the perfect topping to these even easier Cinnamon Rolls.

  1. For the icing- mix powdered sugar, vanilla, and half & half 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.
  2. Drizzle icing over warm rolls and serve immediately.

Vanilla Icing

Leftovers

Any leftover cinnamon rolls you have can be kept in an airtight container for up to 3 days. To reheat, simply heat through in the microwave or turn your oven to 35o degrees and heat through that way.

Freezing Puff Pastry Cinnamon 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 until heated through. Top with icing and enjoy!

Puff Pastry Cinnamon Rolls

More Cinnamon Roll Recipes to Try!

Super simple, tasty little treats ready lickity split 🙂 Here’s the printable. Enjoy your day!

4.92 from 24 votes

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!
servings 16 rolls
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

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
  • 1 tablespoon half & half

Instructions

  • Preheat oven to 400 degrees. 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.

Nutrition

Calories: 218kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.8mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: Puff Pastry Cinnamon Rolls, puff pastry cinnamon rolls recipe
Polaroid photo of granola bars

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Recipe Rating




65 Responses
    1. Jo

      I added raisins and they came out great! Wondering how it would taste if I brushed melted butter on the dough before putting on the sugar and cinnamon??!! I’ll have to try it some time!!
      Ty for your recipe!

    1. Bakin' in Bermie

      Julie, did you end up making these? I made them with 1/2 cup butter, 1/4 cup flour, 3/4 cup brown sugar and 1tbsp cinnamon. I am not overly excited about them so would probably give the original recipe a shot and see if the sugar and cinnamon held its own….. Mine taste good but not sure I needed all that butter. Hope this helps!

  1. Biz

    So simple – love it! Missed seeing you at the Beef weekend in Lubbuck last week! I was looking forward to meeting you! 😀

  2. Julia | JuliasAlbum.com

    Love working with puff pastry – it makes everything so easy! Lovely rolls, I wish I had them for breakfast this morning!

  3. Crystal

    5 stars
    My husband loves cinnamon rolls. These will be perfect for Father’s Day and way easier than having to use yeast. Thanks so much for the recipe! Yummy!

  4. Lindsay Ann @ Lindasy Ann Bakes

    Done and done! LOVE how simple you make these look! Saving this recipe for Sunday morning!!! Yay for yeast-free cinni rolls!!!

  5. Karen Lea

    5 stars
    Made these for father’s day yesterday and boy were they a HIT! I used maple syrup and almond milk for the icing. Great and simple recipe, well done!

  6. Dorothy @ Crazy for Crust

    I totally do that too when my husband is gone. It’s like a food free-for-all eat-all-the-feelings day. 🙂 LOVE THESE!

  7. wendyb964

    BRILLIANT! OK, I am shouting. Best quick recipe I’ve made in years. I used King Arthur Flour’s Bakers Cinnamon Filling as for my regular, overnight buns., and used Solo Brand apricot filling for the second piece of pastry. Tips: preheat oven to 450 and turn down as soon as buns are placed in oven (prevents the heating element from over-browning the bottom), do not overstuff with filling as much as you want to, and can sprinkle with coarse sugar for added crispy top. Unbaked rolls can be frozen and baked for a minute or so more.Thank you for the genius tip!

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  9. Jennifer

    5 stars
    These were great! They were so easy. The thing I always have liked least about cinnamon rolls in how soft they are. I love that these had a crunch! I ended up turning my oven down to 350 on the second batch because the first ones browned a bit too much on the bottom. But my oven may be hot! Thanks for the great recipe! I have a happy little girl on my hands!

  10. Barb

    I baked them for 20 minutes. The tops were nice and golden but the brown sugar leaked out of the bottom and the bottoms tasted burnt. What did I do wrong

    1. Peace

      http://culinaryarts.about.com/od/glossary/g/Half-And-Half.htm
      Half and half is a dairy product consisting of equal parts light cream and milk

      (I had to look it up too 🙂
      Personally, I’d just use milk if you can’t access half & half

  11. LOLA

    5 stars
    I decided to cut the puff pastry into triangles instead and roll them like a croissant so that no sugar leaks and it doesn’t taste burnt
    ~amazing

  12. Peace

    aww man. I just used up the last of my puff pastry and these look AWESOME. So wish I had read all the recipes before I started cooking. Will have to give these a go next time. Thanks for sharing

  13. ash

    Good taste. Easy recipe. But they leak and, at 15 minutes, they were burnt. Next time, I’ll try rolling them up like a croissant (as suggested elsewhere by Lola) to prevent burning and leakage.

    Also very easy icing recipe. I used standard fat milk instead of half and half but needed almost twice as much as called for in recipe.

  14. Amy

    5 stars
    Wow, these are just great. I went searching this evening for a super quick and easy recipe to try out on one sheet of puff pastry that has been in our freezer, just bare and in its box and not wrapped up in plastic wrap or anything, for at least 2 years. I was doubtful that much would come of it. After trimming off the dried out edges I followed your instructions and, voila! We had some tasty little cinnamon rolls. They were a little dense and not quite as puffed, as is understandable, but we had a nice little dessert made out of something that was otherwise going into the garbage. This recipe must be FABULOUS with fresh puff pastry! It’s a keeper.

  15. hayley

    5 stars
    THANK YOU SO MUCH…., these are quick, simple & taste absolutely amazing. The downside is they are so easy & quick to make that I want them all the time. I’ve just made them tonight which is my 3rd time & they still hit the spot. Thanks again. If you haven’t made them yet, do it as you won’t be disappointed :o)

  16. Rebecca

    5 stars
    These are amazing. I bake them all the time now. I find that you don’t even need to measure the cinnamon and brown sugar….you can just press it onto the puff pastry. They are now my kid’s favourites! SO EASY TO MAKE TOO!

  17. Danielle

    Does anyone have any tricks for keeping the edges tight? Mine unrolled in the oven….still turned out yummy, just not as ‘compact’ as I’d like for presentation.
    TIA!

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  19. Alice

    5 stars
    Soooo delicious! This was my first time baking with Puff Pastry. I guess I avoided it because I knew I would love it thus eating all and many say difficult to work with. These cinnamon rolls couldn’t have been easier! …also fast. No mixing dough or waiting for it to rise.
    DELICIOUS!
    Thanks Lauren, this recipe is a keeper ::-)

  20. Trudy Strong

    5 stars
    I seen these done on test kitchen i think, anyway they sprayed a cupcake pan with Pam and placed each roll inside each slot. That way it didn’t run.. Anyone try that idea??

  21. Kim

    5 stars
    Oh em gee! My first time working with puff pastry! Yes, I gained wisdom for next time lol. But I still managed to pull off yummy cinnamon rolls with this awesome recipe! My friends think I’m I’m super baker now. 😀 I added Almond Extract instead of vanilla. I don’t like the nuts is things, but love the extract! Definitely found a new favorite!! Thank you!

  22. shannon d edens

    5 stars
    i love it when someone other than myself uses the term “janky”.
    you get 5 stars just for that. made me smile.

  23. Laurel M Adams

    Mine didn’t “puff” and spread in the oven. They tasted great and my grandkids didn’t know any different because they had never had a cinnamon roll before, but my pride would have liked to have served a prettier product. Any thoughts anyone?

    1. Alexandra

      I think your oven may have not been hot enough. I once read that the key to the “puff” in puff pastry comes from the high heat of your oven so even though the pastry itself, is so delicate in texture, you’ll notice a trend in most recipes that use puff pastry, that the setting for your oven is 400-425 degrees, in the directions so it will “puff” properly. Alot of ovens take 30-40 minutes of pre-heating to get to 400 degrees so I’m going to assume that the temperature wasn’t hot enough, in order for your dough to really flourish n get to that right texture. I hope that helps you, although this is such a late reply to your question.