Why doesn't my puff pastry rise like yours?

Three main reasons: (1) The dough wasn't cold enough when you put it in the oven. (2) You opened the oven door during baking, which released heat. (3) Your oven temperature isn't accurate—use an oven thermometer to check.

Do I need to add butter to the rolls?

There's already so much butter in the puff pastry that adding more would make them greasy and possibly soggy. Trust me, they're buttery enough as is.

Can I make these ahead?

You can assemble and slice the rolls, then freeze them unbaked. When you're ready, bake from frozen—just add a few extra minutes to the baking time. The glaze is best made fresh.

If I made my own puff pastry, does it still need to be cold?

Yes! Even homemade puff pastry needs to stay cold for proper rising. Roll it out into a 9x9 square and keep it refrigerated until you're ready to fill and roll.

Can I use a different extract in the glaze?

Absolutely. Vanilla, almond, or even orange extract would be delicious. Adjust to taste since some extracts are stronger than others.

How do I store leftovers?

Store in an airtight container at room temperature for up to a week. Reheat in a 350°F oven for 5-7 minutes to crisp them back up.

Puff Pastry Cinnamon Rolls (Easy Recipe with Maple Glaze!)

Description

Quick and easy cinnamon rolls made with puff pastry dough—no yeast required! Light, flaky, and buttery with a simple maple glaze.

Ingredients

Scale

1 Puff Pastry Sheet (thawed but cold)
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

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Instructions

Preheat and prep: Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Roll out the puff pastry: Place puff pastry sheet on a lightly floured surface. Roll out the sheet an extra half inch to enlarge it slightly.
Make the filling: In a small bowl, whisk together brown sugar and cinnamon. Sprinkle the mixture evenly across the entire puff pastry sheet.
Roll it up: Starting from one side, roll the pastry tightly from right to left without ripping the dough.
Slice: Using a sharp knife, slice the rolled pastry into 1-inch pieces. Place on the prepared baking sheet, spacing them apart.
Bake: Bake for 20-25 minutes or until puffed and golden brown. Don’t open the oven door during baking!
Make the glaze: While rolls bake, mix together powdered sugar, maple extract, salt, and milk in a bowl. Add more milk if needed to reach drizzling consistency.
Finish: Remove rolls from oven and let cool slightly. Drizzle maple glaze over warm rolls and sprinkle with chopped pecans if desired. Serve immediately for best results.

Notes

Storage: Store in an airtight container at room temperature for up to 1 week. Reheat at 350°F for 5-7 minutes.
Puff pastry must be cold: Don’t let it sit at room temperature or it won’t puff properly
Work quickly: The faster you work, the colder the pastry stays
Use parchment paper: These can stick—don’t skip this step

Glaze variations: Try vanilla, almond, or cream cheese glaze instead

Prep Time: 5 mins
Cook Time: 25 mins
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1