Puff Pastry Cinnamon Rolls

4.92 from 25 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 25 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

for the icing-

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

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Recipe Rating




69 Responses
  1. Joanne Maestri

    Could I combine both sheets to get an even thicker roll? My concern is whether the inner parts would be cooked.

  2. Vicky

    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

  3. Sara

    5 stars
    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!

  4. Rerun

    3 stars
    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.

  5. Jennifer

    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.

  6. Jen

    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

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