Puff Pastry Cinnamon Rolls

These puff pastry cinnamon rolls are an easy, no-yeast cinnamon roll recipe made with store-bought puff pastry and finished with a simple vanilla glaze. Ready in about 30 minutes.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 18

Total Time 28

Ingredients

▢ 320 g puff pastry thawed or refrigerated

For the Filling:

▢ 2 tablespoon unsalted butter room temperature
▢ 70 g light brown sugar
▢ 1½ tablespoon ground cinnamon

For the Glaze:

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

Instructions

Preheat the oven to 400°F / 200°C (355°F / 180°C fan).
Roll out the puff pastry.
Mix the butter, brown sugar, and cinnamon until well combined.
Spread the cinnamon sugar mixture evenly over the puff pastry. Slice the pastry into even slices (about 1⅓ inches / 3.5 cm wide), then roll each slice tightly into a roll.
Place the rolls cut-side up in a muffin pan, bake for 18–20 minutes until puffed and golden, then leave them to cool on the tray for 10–15 minutes.
Whisk the powdered sugar, vanilla extract, and milk until smooth.
Drizzle the glaze over the warm cinnamon rolls before serving.

Notes

Keep the Pastry Cold: I keep the puff pastry chilled so it slices neatly and bakes up extra flaky.

Even Sizing Matters: Cutting the rolls evenly helps them puff and brown at the same rate, which I always aim for.

Glaze Timing: I drizzle the glaze while the rolls are still warm, so it melts in slightly and sets beautifully on top.

Best the Same Day: These cinnamon rolls are best enjoyed fresh, and I usually serve them the day they’re baked.

Make Ahead: You can slice the rolls and refrigerate them overnight, then bake them fresh the next day.

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