I have gone Puff Pastry crazy, over these Puff Pastry Cinnamon Rolls can’t you tell?!
Try cinnamon rolls differently 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.
Puff Pastry Cinnamon Rolls with Maple Icing
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 8-10 1x
Description
Enjoy this cinnamon rolls recipe that happens to made using Puff Pastry. These Puff Pastry Cinnamon Rolls are quick and easy. They are also topped with a yummy maple glaze!
Ingredients
- 1 Puff Pastry Sheet
- 1 tbsp. butter, melted
- 1/2 c. brown sugar, packed
- 1/2 tsp. cinnamon
- GLAZE
- 1 c. powdered sugar
- 1/2 tsp. maple extract
- 1/4 tsp. salt
- 1 tbsp. milk
- *Chopped pecans for garnish
Instructions
- Preheat oven to 350 Degrees
- Take a sheet of Puff Pastry and place on a lightly 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.
- Category: Breakfast
Nutrition
- Serving Size: 1
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.
★★
????????, thx for sharing. Very yummy
Can these be frozen after baked? I ask because the puff pastry comes frozen.
They could but if you’re just holding on to them for another occasion, I would prep them, roll them, cut them and freeze and bake later maybe. You’ll have to split your batches and see which method works best. Sorry I couldn’t be more help.
Absolutely delicious and easy. I was looking for a recipe to use Schar’s gluten free puff pastry and stumbled upon this ! I’m so glad- this will be a staple for holidays and brunch.
★★★★★
Yay Maggie! I’m so glad for you!
My whole family loves this recipe. I switched the maple extract to vanilla since I don’t have one at hand. Turns out just as great. So quick and easy too. Thanks for this! I’d click 5 stars but couldn’t for some reason.
★★★★
Thank you!
Tried these today and they’re amazing – quick and easy, exactly what I was looking for.
★★★★★
Great! I’m so glad.
Wanted to use up some puff pastry I had in the freezer. This was perfect. I used almond extract for the icing. Delish !
★★★★★
Awesome!
Mine didn’t rise like yours in the pictures? Possibly too much butter? Very very good though!!
★★★★★
It could be because your puff pastry wasn’t cold enough. If it was left out at room temperature, it won’t rise as much.
Ms. Nicole,
I am about to try this delicious recipe and I know already they will be totally awesome! My friends will be really WOW’D! Thanks for sharing your wonderful baking talent! Keep on Baking! 🙂
Blessings,
Trish
★★★★★
Thank you!
These were so good!! And simple. At first I didn’t understand the big deal… then I tasted the final product and I don’t think I will make regular cinnamon rolls ever again.
★★★★★
So glad you liked them katie!
I made these and they were sooo good. The only problem I had was that they stuck to the parchment paper and it wasn’t easy to get the paper off. Why so? Your advice would be appreciated coz I’m definitely going to make these again. Thank you
★★★★
Hello Mal! I am so glad you liked them! Yes, I too had that issue. Try spraying the paper with baking spray. That should do it!
Hi Nicole—just a quick question—how long do you thaw puff pastry dough for these?
I saw a comment about dough perhaps not rising because of being too warm—do you
just follow package instructions?
Thank you—love your blog and beautiful pictures!!
Its best to make these while the pastry is cold not frozen.
I must use the word ethereal to describe these! I even vegan-ized them for the sweet girlfriend of my son and they were perfect! Thank you for sharing this recipe!
★★★★★
Awesome!