Puff Pastry Cinnamon Rolls

These Puff Pastry Cinnamon Rolls are such a delicious treat for breakfast or brunch. They are quick and easy to make and have a soft, flaky texture that is to die for! They're loaded with a buttery, cinnamon-sugar filling and topped with a homemade glaze. Once you try these easy cinnamon rolls, you'll never want the canned kind again!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings rolls

Calories 257

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the cinnamon rolls

13.2 ounces puff pastry sheet cold (NOT room temperature)
2 Tablespoons butter
6 Tablespoons brown sugar
2 teaspoons cinnamon
1/4 cup heavy cream

For the glaze

1/2 cup powdered sugar
2-4 Tablespoons heavy cream

Instructions

Preheat oven to 400 degrees Fahrenheit. Roll out the cold puff pastry dough and spread the softened butter over the top leaving a small portion on one end of the dough clean. *If using thawed, frozen dough, roll the dough out onto a large piece of parchment paper first.
In a small mixing bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture over the butter and pat it in.
Roll the cinnamon rolls into a tight log using the parchment paper to help you roll the dough. Brush the inside seam with a small amount of water to seal it.
Cut the log into equal pieces (see notes below for a tip on how to do this!)
Generously spray a 9 x 13-inch casserole dish with nonstick cooking spray. Pour 1/4 cup heavy cream into the bottom of the dish and arrange the rolls inside. Bake in the preheated oven for 20 to 25 minutes until golden brown.
To make the glaze, whisk the powdered sugar and 2 tablespoons of heavy cream together in a small bowl. Add extra cream as needed for the desired consistency. Spread the glaze over the warm cinnamon rolls and serve.

Notes

Make sure your puff pastry dough is cold, not room temperature! If your dough becomes warm or sticky, place it back in the fridge until it is cold again. Sticky dough is hard to roll and will not hold its shape well.
Here’s a little tip for slicing your Puff Pastry Cinnamon Rolls: use unflavored dental floss! It will help you to cut into your rolls nice and clean. Just slide the floss underneath the wrapped-up puff pastry log, cross the ends, and pull, and it will cut your sweet rolls smoothly and help keep the filling from coming out. You can also use a flat-edged sharp knife to cut your rolls, but the dental floss method is my favorite!
Add some nuts: If you want to add nuts, try chopped pecans or walnuts. They can be mixed into the filling or sprinkled on top after adding the glaze.
Change up the flavor: To add some flavor to your glaze, you can add 1 teaspoon of vanilla extract, or 1/2 teaspoon of orange zest for a deep orange flavor plus a splash of the juice for a brighter flavor. Add cinnamon to the glaze as well if you want to enhance that flavor more.
For a cream cheese glaze, try the one I use in my Monkey Bread Cinnamon Roll Muffins. It's really tasty and just takes a few more ingredients to make.
Store leftover Puff Pastry Cinnamon Rolls in an airtight container on the counter for up to 3 days, though I find they taste best if eaten right away.

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