This Cinnamon Roll Puff Pastry recipe is a simple and delicious way to use puff pastry as a dessert.
It was a cool beach evening when all of my family was gathered around the tv after dinner. Wrapped up in cardigans after a long, fun day of soaking in a bit too much sun, I wanted to make a quick dessert that was warm and cozy with the ingredients I had on hand. Cinnamon was a must!
Cinnamon is one ingredient that quickly reminds me of holidays with family or breakfast as a child with my mom. The smell of cinnamon will quickly put me in a baking mood. Something about it makes it feel like home.
I would describe this recipe as “cinnamon roll flavor,” but in a flaky pastry form. These are also much quicker to put together than homemade cinnamon rolls (as wonderful as they are, they take over two hours until finished!) And this is made with only four ingredients.
When the fall season begins, I tend to keep a box or two of puff pastry in the freezer for quick appetizers, crab cake puff pastry, or desserts that taste like you worked a really long time on them. You will be prepared for whatever, plus grocery stores tend to run out of stock around the holidays.
These are great for a quick dessert or just because. Be prepared to shovel a few in your mouth once finished baking. It’s hard to stop!
Cinnamon Roll Puff Pastry Recipe
- 1 sheet of frozen puff pastry, thawed
- 1/4 cup sugar
- 2 tbsp butter, melted
- 1 cup sugar
- 1 tbsp cinnamon
Preheat oven to 350 degrees. Sprinkle ¼ cup sugar onto your clean countertop and roll out your pastry dough until it’s a thin rectangle. Around 15×10 inches. Brush melted butter over the top of the pastry. Mix together 1 cup of sugar and 1 tbsp of cinnamon. Sprinkle evenly over the pastry. Cut pastry into ¼ inch strips. Begin at one end of the strip, and roll up into the shape of a cinnamon roll. Place onto cookie sheet and bake for 12 minutes.
Makes about 2 dozen pastries
Important!: Once pastry is done baking, allow to cool for two minutes. Take a spatula and loosen the pastries from the cookie sheet. If you skip this step, you will have a really hard time getting them off of the pan. You can also bake them on parchment paper to keep them from sticking to the pan.
- 1 tbsp butter
- One cup powdered sugar
- 1 1/2 tbsp heavy whipping cream
Beat together with electric mixer. Dip half of the cooled pastry into icing or drizzle on top. Icing will firm up in an hour.
This icing is also great for gingerbread cookies.