Puff Pastry Cinnamon Rolls

These puff pastry cinnamon rolls are individually shaped and baked in a muffin pan for neat, flaky spirals. A cinnamon-brown sugar filling and vanilla glaze finish this no-yeast recipe.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 20

Total Time 40

Ingredients

▢ 320 g puff pastry refrigerated or thawed if frozen

For the filling

▢ 2 tablespoons unsalted butter softened
▢ 70 g light brown sugar
▢ 1½ tablespoons ground cinnamon

For the vanilla glaze

▢ 120 g powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1 tablespoon milk plus 1 to 2 teaspoons as needed

Instructions

Preheat the oven to 180 °C. Leave a standard 12-cup muffin pan ungreased.
Unroll the 320 g puff pastry without rolling it thinner. Mix 2 tablespoons unsalted butter, softened, 70 g light brown sugar, and 1½ tablespoons ground cinnamon until combined. Spread the filling evenly over the pastry.
Cut the filled pastry into nine even strips, each about 1⅓ inches / 3.5 cm wide. Roll each strip tightly into a spiral. Place them cut-side up in nine muffin wells.
Bake the puff pastry cinnamon rolls for 18–20 minutes, until puffed and golden.
Leave the rolls in the muffin pan to cool for 10–15 minutes.
Whisk 120 g powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth. Add 1 to 2 teaspoons more milk as needed for a drizzle consistency. Drizzle over the warm rolls.

Notes

Pastry temperature: Keep the puff pastry cold but pliable so the layers remain defined and the pastry stays easy to handle.

Pan preparation: Use an ungreased standard 12-cup muffin pan, as used for the tested recipe.

Even sizing: Cut nine strips about 3.5 cm wide so the rolls bake and brown at a similar rate.

Glaze timing: Cool for 10–15 minutes before glazing so the glaze settles without melting completely.

Nutrition