Puff Pastry Cinnamon Rolls
Cinnamon Rolls or one of my mom’s favorite sweets and I think she passed down that love to me. It’s hard to resist the smell of cinnamon and sugar.
While I love eating cinnamon rolls I’m not a fan of working with yeast. It takes patience, which I don’t have when waiting for ooey gooey cinnamon rolls. I saw Ina Garten use puff pastry instead of a yeast dough for her baking and I was struck such an easy concept. Of course! Puff Pastry Cinnamon Rolls! By using puff pastry my time would be cut in half plus you get that crunchy puff that adds just the right texture to compliment the sweetness.
These are so easy, you’ll find yourself wondering if you should make them every morning.
Puff Pastry Cinnamon Rolls
Ingredients:
roll 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
Instructions:
Preheat oven to 375 degrees. Place a standard muffin tin on a sheet pan lined with parchment or a silpat, in case the rolls bubble over.
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. Carefully unfold the puff pastry sheets. Brush the sheets with the melted butter, then sprinkle with the brown sugar filling. Over that, sprinkle the cinnamon and the raisins. By the way, if you have a raisin aversion, these taste just as great without them.
Starting with the side closest to you, roll the pastry upwards loosely, into a semi-tight roll.
Trim the ends and then cut the roll into 6 pieces. Place each roll spiral side up, in a muffin cup. Press down into the butter mixture.
Repeat with the second sheet of pastry and leftover ingredients.
Bake for 20-25 minutes, be careful not to burn your beautiful puff pastry. Cool for a few minutes then quickly turn them out onto a plate. Any longer and you risk stickage to the pan.
Serve warm.
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.
Hi, I tried this recipe but after the cooking time the rolls seemed uncooked inside, what went wrong? Maybe my muffin tins is small? I cut the whole roll (using 1 puff pastry) in 6 pieces…I left them more time and lowered the temp, but I ended up with crispy rolls…not what I was expecting…help!