Can I use homemade puff pastry for this recipe?

Absolutely! Homemade rough puff pastry works wonderfully and adds an extra special touch. The recipe is designed to work with half a batch of homemade rough puff or one standard store-bought sheet. The effort of homemade pastry definitely pays off in flavor, but store-bought delivers excellent results for a quicker option.

Why did my cinnamon sugar leak out during baking?

This can happen if the rolls aren't sealed properly at the end. Make sure to leave that 1-inch strip free of egg wash and filling, then give it a gentle tug and firmly press it against the bottom of the roll. Also, the quick freeze before baking helps set the filling in place.

Can I make these ahead for a breakfast gathering?

These are perfect for entertaining! Prepare the rolls the night before, freeze them unbaked on a tray, then transfer to a sealed bag. In the morning, place the frozen rolls on your parchment-lined baking sheet while the oven preheats. They may need a few extra minutes of baking time.

How do I know when the cinnamon rolls are done baking?

Look for a golden brown color and check that the centers of the rolls feel set, not doughy. The sugar should be bubbling around the edges, and the pastry should have visibly puffed up with distinct layers. If in doubt, it's better to give them an extra minute than to underbake.

Puff Pastry Cinnamon Rolls Recipe

Description

These Puff Pastry Cinnamon Rolls are a flaky, buttery, and indulgent treat perfect for breakfast, brunch, or a quick dessert. With layers of soft puff pastry filled with a cinnamon-sugar mixture and drizzled with a luscious vanilla glaze, these rolls are incredibly easy to prepare yet look and taste impressive. Whether using store-bought puff pastry or homemade rough puff, the combination of sweet spices and creamy glaze ensures these rolls will be a crowd-pleaser.

Ingredients

Units Scale

For the Rolls:

1 (14-ounce) package puff pastry, or 1/2 batch of Rough Puff Pastry, prepared
3 tablespoons brown sugar
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Pinch kosher salt
1 large egg
1 tablespoon heavy cream
All-purpose flour (for work surface)

For the Glaze:

1 cup (115 grams) powdered sugar
1 tablespoon mascarpone cheese or softened cream cheese spread (optional)
3–5 tablespoons heavy cream
1/2 teaspoon vanilla bean paste or vanilla extract
Pinch coarse kosher salt

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C) and position the rack in the middle of the oven. Line a baking sheet with parchment paper.
Prepare the Puff Pastry
If using homemade rough puff pastry, prepare and roll out half a batch. If using store-bought puff pastry, defrost it according to the package instructions. Roll the pastry out on a lightly floured surface to about ⅛-inch thickness, forming a 12-by-10-inch rectangle.
Make the Cinnamon-Sugar Filling
In a small bowl, whisk together the brown sugar, granulated sugar, ground cinnamon, and salt. This will form the sweet cinnamon-sugar mixture for the rolls.
Prepare the Egg Wash
In a separate small bowl, whisk together the egg and heavy cream to create the egg wash.
Assemble the Rolls
Brush the rolled-out puff pastry with the egg wash, leaving a 1-inch strip at the top edge uncoated. Sprinkle the cinnamon-sugar mixture evenly over the egg-washed surface, leaving the top bare strip untouched. Cut the pastry into 9 vertical strips about 1½ inches wide.
Roll the Pastry Strips
Roll each strip tightly from the bottom to the top. Tug the uncoated edge slightly and press it to the bottom of the roll to seal it, ensuring it stays intact as it bakes.
Chill and Prepare for Baking
Place the assembled rolls on the prepared baking sheet, spaced evenly apart. If possible, freeze the rolls briefly for 15 minutes to help the puff pastry bake up higher.
Bake the Rolls
Bake the cinnamon rolls in the preheated oven for 20-24 minutes or until they are puffed and lightly golden. Allow the rolls to cool for about 5 minutes on the baking sheet.
Make the Glaze
While the rolls cool, prepare the glaze by whisking together the powdered sugar, mascarpone (if using), heavy cream, vanilla, and salt in a medium bowl until smooth.
Glaze and Serve
Drizzle the glaze generously over the slightly cooled cinnamon rolls. Immediately transfer the rolls to a cooling rack, leaving any melted sugar behind on the baking sheet. Serve warm and enjoy!

Notes

Homemade rough puff pastry works beautifully for this recipe but can be substituted with store-bought puff pastry for convenience.
Puff pastry cinnamon rolls can be frozen unbaked for up to 3 months or baked for up to 1 month. To bake from frozen, allow to thaw slightly, then bake as instructed.
Using a brief chill in the freezer before baking helps the rolls puff up beautifully during baking.
Light or dark brown sugar can be used based on your preference for the filling.

Nutrition

Serving Size: 1 roll
Calories: 230
Sugar: 12g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg