I have gone Puff Pastry crazy, over these Puff Pastry Cinnamon Rolls can’t you tell?!
Try cinnamon rolls different by making these Puff Pastry Cinnamon Rolls with Maple Icing.
I don’t know why I continue to do this to myself. I must seriously stop creating food like this and maybe start making salads or something. Yeah…I don’t know if that is going to happen. But I look at these Puff Pastry Cinnamon Rolls and fall in love with food all over again.
AND…
I’m excited about the idea that you are going to also fall with these cinnamon rolls as well. Not to mention, these will be the easiest cinnamon rolls that you will ever make in your entire life. You don’t have to worry about yeast, waiting for it to rise, kneading, and all of that extra stuff that you normally have to do when making traditional rolls. All you need is a sheet of puff pastry, brown sugar, and cinnamon and you are in the game!
Okay, so what is my obsession with puff pastry really?
Well, it is quite simple, it’s the butter. I am a sucker for croissants, which is why I do not allow myself to enjoy them too often. I love the smell, how buttery they are, and the slight crisp crunch that you get when you bite into a croissant. My favorite croissant is the Almond Croissant. OMG! I have a recipe for Almond Croissants in my e-book, ” I Love You…Let’s Eat!” They are nothing short of magical in my book (literally and figuratively). Also, they are so versatile. You can use them for sandwiches, casseroles, and DONUTS or CRONUTS, and all types of things. They are extremely wonderful!
Not to mention, croissants come in all different flavors!
You have some with chocolate, caramel, and my favorite, almond.
Like I said earlier, I love me a good Almond Croissant. Earlier this year I had a layover in New York and they had this fabulous cafe in the airport, I cannot remember the name for the life of me, with these amazing pastries. Then I saw it. It was an Almond Croissant as big as a saucer plate. I had to have it. Let’s just say, I think I ate that croissant in 30 seconds. No joke. That is how good it was. Hence, this is why I love puff pastry. Sure it takes longer to make on its own, which is why I hardly ever do. Heck, that is what Pepperidge Farm and Pillsbury are for. They both have some fabulous puff pastry sheets that will give you the same result for any dish you are making with the need of puff pastry without all the work.
So, the next time you are in the mood for a Cinnamon Roll, make them with puff pastry instead of dough. I promise you will notice and LOVE the difference.
- 1 Puff Pastry Sheet
- ½ tbsp. butter, melted
- 1 c. brown sugar, packed
- ½ tsp. cinnamon
- GLAZE
- 1 c. powdered sugar
- ½ tsp. maple extract
- ¼ tsp. salt
- 1 tbsp. milk
- *Chopped pecans for garnish
- Preheat oven to 350 Degrees
- Take a sheet of Puff Pastry and place on slightly floured surface. Roll out about an extra half an inch. Brush the inside of the puff pastry with the melted butter. Sprinkle the brown sugar on the inside of the puff pastry sheet and sprinkle with the cinnamon.
- Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp butcher knife and cut the puff pastry into 1-inch rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until puffed and browned.
- In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Pour the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired.
This ridiculous! I know they taste amazing, I know the puff pastry give the rolls awesome texture.
You are so right. I am seriously making your pumpkin salmon this weekend. I am so curious.
Oh MY! These remind me of the famous Cronut – so amazing!!!
Jessica @ Sweet Menu recently posted…Sweet Menu’s Disappearing Act
Thank you Jessica. Have you seen my Cronut recipe? If you look on the front page you will see it. Come back again!
you can use dental floss to cut the rolls then they don’t get squished
Yes!
This looks amazing!! Can’t wait to try them !!
Thank you Karin!
This looks amazing!! I have been searching for an excuse to use Puff Pastry! Can’t wait to make these for my mom on mother’s day this Sunday!
Thank you so much!
I’m thinking of making these for a brunch. Can you tell me about how many one batch makes? Thanks!
I can’t remember for sure but I know it was at least 16. I think it is going to depend on how you cut them.
One CUP brown sugar???
Yes. You are going to spread it across the sheet. It may seems like a lot but it is going to be just perfect!
I love that this says ‘Serving size: 1’. That means I can eat them all right?
For sure!
I can’t wit to try this recipe! These look fantastic!!!
Thank you Sue!
Cant wait to make this ,but is that like jam inside ? ,they look so good ,wish I had one now lol ty for great easy way to make cinnamon rolls..
You are very welcome Christina! I hope you come back!
Hi there! I’m hoping to make this recipe for my book club group tomorrow. Do I need to thaw the puff pastry sheet completely before working with it?
Hell Ashley. Yes, it needs to be thawed but not warm. If you buy it tonight, sit it out to thaw and place it back in the refrigerator until you are ready to use it. It will be easier to use that way. Let me know how they turn out.
Those look yummy! I would like to make them for a potluck lunch at work. Would they keep if I made them the night before and refrigerated in a sealed container?
Hello Peggy. They should be fine the next day.
Made these for the 3rd time this morning… Perfect… :O)
Yesssssss!
Thank you so much for such wonderful idea!
No problem Lulu!
Thank you for this recipe. It looks so amazing and delish! Thanks for sharing. I look forward to checking out the rest of your recipes. 🙂
Thanks Judy!
Roll from left to right? what do you mean? Start from the short end or long end? Cinnamon rolls with maple icing
Jackie,
You will want to roll it like a log. I hope it helps.
I make these with a Salted Carmel Bourbon Sauce!! When I do it doesn’t matter how many I make they are the first thing that gets wiped out!! making them this weekend for a game night with the family (adult children I make regular glazed for the kids)
So happy to hear that Sandra! That sounds amazing!
Should I wait until they cool before glazing?
You can a little.
This was awesome! I baked them on a baking mat. They did not stick, were crispy and delicious!
Oh my goodness these are good! I didn’t have maple extract so I used orange extract. Delicious!
Glad to hear that Robin.
I made these this morning and they were very good and I will definitely make them again but next time I will use about half the sugar and add more cinnamon. My husband liked that they were nice and crispy. I love working with puff pastry. So versatile.
That is awesome Judith!!!!!! Thank you so much!
These were so good… We completely forgot about adding the frosting! I didn’t use all of the sugar. We’ll be making these again soon!
That is awesome Korrin!
they look awesome and taste awesome
Has anyone froze these or made the night before and refrigerated? Just sorta curious on the outcome
Not that I am aware of.