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Try something different with your cinnamon rolls and use puff pastry dough instead of standard bread dough. No need to use yeast to make these easy cinnamon rolls, just use puff pastry! These Puff Pastry Cinnamon Rolls are light, buttery, and slightly crispy. They are topped with a simple maple glaze.
Cinnamon Rolls are one of those treats that I have to make sure I make seldomly. I love Cinnamon Rolls about as much as I love donuts or burgers, which both are one of my favorite foods to eat. As much as I love these things, I also love just about anything with puff pastry.
Puff Pastry is a wondering bread that is practically all butter with a little help flour. When it bakes it rises and becomes this light, airy, and buttery dough of goodness with layers of flaky goodness. Because there is so much butter in this recipe, you have to bake it when its cold, at least in this recipe. That is going to produce amazing flaky cinnamon rolls.
Ingredients for Puff Pastry
Don’t worry, in this recipe we are going to use premade puff pastry dough. But just in case you were wondering what all the “hooplah” is about when it comes to puff pastry. The answer is simple butter. More specifically, puff pastry is made with the following ingredients:
- Flour
- Butter
- Salt
- Water
If you are feeling adventurous and want to stretch your baking abilities, try this Homemade Puff Pastry recipe from my dear old food blogger friend Allie of Baking a Moment. But for this recipe I used puff pastry sheets made by Pepperidge Farm or Pillsbury. They both have some fabulous puff pastry sheets that will give you the same result for any dish you are making with the need for puff pastry without all the work.
The next time you are planning to do something special for breakfast or brunch, try this Puff Pastry CInnamon Roll recipe. I promise it will not disappoint!
Commonly Asked Questions
Why doesn’t my puff pastry rise like yours?
Three reasons that I can think of is the dough isnt cold enough. For this recipe, you don’t want the puff pastry to sit out at room temperature. It should still be closed when the rolls are assembled and placed in the oven. Also, make sure you continue to keep the oven door closed the entire baking time as well. Lastly, your oven isn’t reaching the high temperature it requires.
Do I need to add butter to the rolls?
No. Because there is so much butter in the pastry already, you don’t need to add butter to the filling or brush melted butter on the outside. Its’s fine the way it is. In fact, if you add butter, the cinnamon rolls may come out goopy.
If I made my own puff pastry, does it still need to be cold?
Yes. Even if you make your dough from scratch, you still want to make sure the dough is refrigerated and roll out the dough into a 9X9 square.
Similar Recipes
If you like recipes like this, you will enjoy the similar puff pastry recipes below:
- Homemade Cronuts
- Almond Croissants
- Homemade Croissants
- Pecan Braid Roll
Puff Pastry Cinnamon Rolls with Maple Icing
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.5 from 13 reviews
- Author: Nicole Washington | Brown Sugar Food Blog
- 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
Units Scale
- 1 Puff Pastry Sheet
- 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 375 Degrees and line baking sheet with parchment paper or silicone baking mat and set aside.
- Take a sheet of Puff Pastry and place on a lightly floured surface. Roll out about sheet an extra half an inch.
- Whisk together the light brown sugar and cinnamon in a small bowl. Sprinkle the mixture on the inside of the puff pastry sheet.
- Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp knife and slice 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 golden brown.
- In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Drizzle the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired. Once completely cooled, place in an airtight container and store up 1 week.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
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Reader Interactions
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Comments
Laurie says 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!)
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- Nicole Nared-Washington says
Thank you Laurie1 I’m glad you enjoyed them!
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- Emily says
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.
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- Baljinder Dhesi says
????????, thx for sharing. Very yummy
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- JK says
Can these be frozen after baked? I ask because the puff pastry comes frozen.
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- Nicole Nared-Washington says
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.
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- Maggie says
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.
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- Nicole Nared-Washington says
Yay Maggie! I’m so glad for you!
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- Yana says
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.
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- Nicole Nared-Washington says
Thank you!
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- Yumna says
Tried these today and they’re amazing – quick and easy, exactly what I was looking for.
- Nicole Nared-Washington says
Great! I’m so glad.
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- Kaar says
Wanted to use up some puff pastry I had in the freezer. This was perfect. I used almond extract for the icing. Delish !
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- Nicole Nared-Washington says
Awesome!
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- Amber says
Mine didn’t rise like yours in the pictures? Possibly too much butter? Very very good though!!
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- Nicole Nared-Washington says
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.
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- Nicole Shein says
“Mine didn’t rise like yours in the pictures?”
Are you asking us or telling us?
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- Nicole Nared-Washington says
It could be because your oven wasn’t hot enough or your pastry was room temperature.
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- Trish says
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,
TrishReply
- Nicole Nared-Washington says
Thank you!
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- Katie says
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.
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- Nicole Nared-Washington says
So glad you liked them katie!
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- Mal says
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
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- Nicole Nared-Washington says
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!
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- Liz says
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!!Reply
- Nicole Nared-Washington says
Its best to make these while the pastry is cold not frozen.
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- Luanne Gradante says
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!
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- Nicole Nared-Washington says
Awesome!
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- Sandra Petree says
Have not made these yet. Wonder what to do with the 1T. melted butter listed in the ingredient list. These look so delicious, but I want to make them right. Thank you.
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- Nicole Nared-Washington says
Hi Sandra. I actually remade this recipe and realized you actually don’t need the melted butter. It helps the dough rise better.
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- C. Harris says
This looks delicious!
I have packages of 5×5 puff pastry sheets in my freezer and I’m definitely going to make it this weekend.
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- Dee says
So delicious and very easy for me to make for my two awesome grandson’s when we have a sleepover at my place.
Could I use chocolate chips in this recipe?
ThanksReply
- Nicole Nared-Washington says
I wouldn’t. It may make the pastry a little more soggy.
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