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.
So easy and SO good! My changes were I mixed the cinnamon and brown sugar together to make it easier to spread evenly, and I added raisins, because I love raisins.
I’ll definitely makes these again! Thanks for sharing.
(For some reason, I can’t click on the fifth star, but it deserves all five!)
Thank you Laurie1 I’m glad you enjoyed them!
I found the amount of sugar was way too much. I love the idea of using premade puff pastry, but will cut it down to 1/4 cup brown sugar next time.