Puff Pastry Cinnamon Rolls
I love cinnamon rolls but hate working with yeast. When I saw Ina Garten make these I was struck at what an easy concept it was. I altered her recipe a little for what worked for me. These are fantastic and make your house smell wonderful.
ingredients:
1 stick of butter, room temperature
1/2 cup brown sugar
1 package frozen puff pastry, defrosted
filling ingredients:
2 tablespoons butter, melted and cooled
1/2 cup brown sugar
4 teaspoons cinnamon
1 cup raisins
Preheat oven to 375 degrees. Place a standard muffin tin on a sheet pan lined with parchment or a silpat. This is in case the rolls bubble over. No one wants a messy oven. Blech.
In the bowl of a electric mixer, combine the butter and 1/2 cup brown sugar. Place one tablespoon of the mixture into each of the muffin cups. Distribute the mixture evenly amongst the 12 cups.
Lightly flour a cutting board. Unfold one of the puff pastry stheets, carefully. Brush the whole sheets with HALF of the melted butter. Sprinkle with half of the brown sugar filling, then sprinkle 2 teaspoons cinnamon (that’s also half, in case you are paying attention). You can add the half cup of raisins, I actually like these rolls just fine without them, but I’m sure that’s just me.
Starting with the side closest to you, roll the pastry up – I like to make sure it’s tight but not extremely tight. You just don’t want it to come loose. Think jelly roll.
Trim the ends and then cut the roll into 6 pieces. Place each roll spiral side up, in a muffin cup. Smoosh it down into the butter mixture.
Repeat with your second sheet of pastry and leftover ingredients.
Bake for 20-25 minutes, be careful not to burn your beautiful puff pastry. Cool for 5 minutes in the pan, then quickly turn it out onto a silpat or a wire rack. The last thing you need is for these to stick in your pan!
The are SO GOOD warm, and so much easier than making a yeast dough. They’d be perfect for a Sunday brunch.
Wow, that definitely is easier than what I’m used to. And they look great – thanks for sharing!
This is wonderful! It’s easy and tastes so good! Thank you
thank you i love these so much and i thought they would be so hard to xmake i just love puff pastry and thank you four sharing yum yum x
so easy i just carnt get enuf thank you so much thet are my fav thibgs ever thanks four sharing x
so easy i just carnt get enuf thank you so much thet are my fav things ever thanks four sharing x
so easy i just carnt get enuf thank you so much they are my fav things ever thanks four sharing x
These are sticky buns not cinnamon buns
definataly put something under the butter will over flow! i truly would not make these again…
puff pastry AND cinnamon rolls? i have to try. i love making real cinnamon rolls, but yeah the whole yeast thing makes it kind of time-consuming/annoying.
This is GENIUS. I love cooking ‘cheat’ recipes like this. I’m trying it as soon as it stops raining and I can go out and get some butter!
You’r post helped me a lot, thank’s for that, gonna keep it, bookmarking your post at the moment!
The recipe says 1/3 cup of brown sugar but the directions say 1/2 cup of brown sugar in each muffin tin. Which is it?
@Karen
It’s 1/2 cup.