These easy to make Puff Pastry Cinnamon Rolls are such a beautiful breakfast! No yeast or rising required, because the puff pastry makes these cinnamon rolls deliciously simple. A homemade glaze on top will awaken even the most sound of sleepers!
Puff Pastry Cinnamon Rolls
Craving cinnamon rolls but don’t want to go through the arduous process? May we present the best alternative… puff pastry!
That’s right - no yeast, no kneading. Just roll, fill, slice, and bake. These cinnamon rolls are a breeze to make and will look stunning on any breakfast or brunch table.
Great for holiday breakfasts, sleepy sunday mornings, or as a late night dessert craving. Puff Pastry Cinnamon Rolls might just be your new favorite sweet treat!
How to Make Puff Pastry Cinnamon Rolls
Cinnamon Rolls using puff pastry? Couldn’t be easier!
To Make the Cinnamon Roll Dough:
- Preheat your oven to 400°F. Lightly grease a 9x9 baking dish.
- Whisk together the sugars and cinnamon. Set aside.
- Lightly flour your workstation or countertop. Using a rolling pin, roll out your puff pastry in a 12x16 inch rectangle.
- Gently spread the softened butter all over the puff pastry. Sprinkle the cinnamon sugar mixture over top, leaving one edge clean at the top. You can press the sugar into the pastry with the back of a spoon to get it to really stick.
- Start at the shorter end and tightly roll the dough into a log. Slice the roll in half and then slice each half 3 times. You should have a total of 6 cinnamon rolls.
- Bake for 20-25 minutes or until the tops of the rolls are a nice golden brown.
To Make the Glaze:
- While the cinnamon rolls are baking, we can move on to the glaze! Whisk together the powdered sugar, vanilla, and milk in a small bowl.
- Remove the cinnamon rolls from the oven and let cool for 10 minutes or so before drizzling the icing on top. Serve and enjoy!
Tips for the Ultimate Puff Pastry Cinnamon Rolls
- Want to add a bit of crunch? Try topping the cinnamon rolls with chopped pecans or pistachios or adding sliced almonds to the filling!
- Glaze too runny? Add more powdered sugar to thicken it up until it reaches your perfect consistency.
- Add a touch of orange extract to the glaze or use orange juice in place of milk and some fresh orange zest over the rolls for a citrusy twist.
- Swap the glaze for a cream cheese frosting for something even more indulgent! Warm up a tub of cream cheese icing for easy drizzling.
Storage: Puff Pastry Cinnamon Rolls can be stored in an airtight container in the fridge for about 4-5 days.
Reheating: Pop in the microwave for about 10-15 seconds to reheat.
Can these cinnamon rolls be made ahead of time?
They can! The glaze and the unsliced log can be made the day before and kept in the refrigerator. It’s a great option to make the night before so your morning is even easier.
Do you have to thaw the puff pastry dough before baking?
You do. The puff pastry dough (if bought frozen) should be thawed enough to easily handle. You still want it to be cool so not quite room temperature but no longer completely frozen.
Can you make puff pastry cinnamon rolls in a muffin tin?
Yes, you can! Cut the cinnamon roll long into 12 pieces instead of 6, and place the pieces into a well greased muffin tin.
Bake until golden brown and cooked through. The filling may run out of the bottom a bit, so don't overcook the rolls. Otherwise, the filling burns and the rolls stick.
Can you freeze puff pastry cinnamon rolls?
Puff pastry cinnamon rolls freeze well both baked and unbaked!
To freeze unbaked rolls: Prepare the rolls up to the point where you've rolled it into the log. Wrap the log a couple of times in plastic wrap followed by aluminum foil. Freeze the cinnamon roll log for up to 2 months. Thaw before slicing and baking as directed.
To freeze baked rolls: Allow the rolls to cool completely then place them on a parchment paper lined baking sheet. Freeze the rolls for 1 to 2 hours the place the frozen rolls into a airtight, freezer-safe container. Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through. The rolls freeze better without the glaze.
Recipe Card with Ingredient Amounts and Instructions
For the Cinnamon Rolls:
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 13 ½ ounces puff pastry dough, 1 sheet
- ½ cup salted butter, softened
For the Glaze:
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1 teaspoon pure vanilla extract
To Make the Cinnamon Roll Dough:
- Preheat the oven to 400°F, and lightly grease a 9x9-inch baking dish.
- Whisk the granulated sugar and brown sugar and cinnamon together in a small bowl. Set aside.½ cup granulated sugar½ cup light brown sugar2 teaspoons ground cinnamon
- Lightly flour a countertop and use a rolling pin to roll out the puff pastry to a 12x16-inch rectangle.13 ½ ounces puff pastry dough
- Carefully spread the butter over the puff pastry then sprinkle with the sugar mixture leaving an edge exposed at the top. Press the sugar gently into the puff pastry using the back of a spoon.½ cup salted butter
- Starting at the shorter end, tightly roll the dough up into a log. Slice the roll in half then slice each half into 3 pieces and bake for 20-25 minutes or until the tops are golden brown.
To Make the Glaze:
- In the meantime, whisk the powdered sugar, milk and vanilla together in a small bowl.2 cups powdered sugar3 to 4 tablespoons milk1 teaspoon pure vanilla extract
- Let the cinnamon rolls cool for at least 10 minutes before drizzling the icing on top and serving.