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These simple Puff Pastry Cinnamon Rolls are topped with a sweet, buttery maple glaze and have the perfect flaky layers. A fun and easy way to enjoy a brunch staple with a twist. No need to spend hours making your own puff pastry, the pre-made version in the freezer aisle is a great option. 10 minutes to prep and ready in about 30 minutes!
Love cinnamon rolls? Love puff pastry? Then you will be very pleased when you put the two together for these light, buttery and flaky Puff Pastry Cinnamon Rolls!
I have a thing for cinnamon roll inspired recipes; Cinnamon Roll Baked French Toast, Cinnamon Roll Overnight Oats and even Cinnamon Roll Breakfast Cookies. What is not to love?
Can’t beat a simple breakfast recipe like this one, try these other favorites as well: Puff Pastry Quiche, Blueberry Lemon Coffee Cake, or these fan favorites, Easy Homemade Pop Tarts with Pie Crust!
Why you will love these Puff Pastry Cinnamon Rolls
- Easy enough for the kids to help out! Weekend breakfast memories are made over cinnamon rolls. This is a no-nonsense breakfast recipe that requires simple steps like spreading butter, sprinkling sugar and rolling. The kids will love helping out!
- You don’t have to wait for dough to rise. You will have to make sure the puff pastry is thawed, but no need for proofing or other steps required when making cinnamon rolls 100% from scratch. Want them from scratch? Try these Buttermilk Cinnamon Rolls!
- The maple icing! A hint of maple in the icing is so delicious and adds some flair to this simple recipe.
- 10 minutes to prep. No need to spend lots of time on a delicious cinnamon roll. These flaky pastries require barely 10 minutes to prep.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- I use Pepperiddge Farm puff pastry more often than not. I aspired to make my own puff pastry, but the payoff for all the work just doesn’t feel great to me. Frozen puff pastries are already so perfect. If you want to make your own, this is the simple puff pastry recipe I will try as well.
- The egg is optional. An egg wash helps seal the seam in this Puff Pastry Cinnamon Roll Recipe to keep the end from baking away from the rest of the roll. They will still taste great without the egg wash, it’s more for the look of the cinnamon rolls.
Recipe Variations
- Air Fryer variation: Follow the preparation directions as in the recipe. Place the cinnamon rolls in the air fryer on parchment or well sprayed air fryer basket. Heat at 400°F (pre-heated) for about 7 minutes or until golden. You may need to check at about the 5 minute mark. All air fryers cook slightly differently.
- Gluten free puff pastry cinnamon rolls: This gluten free puff pastry recipe has great reviews so swap this for the regular puff pastry. For a store bought version, I have heard good things about Schar Gluten Free Frozen Puff Pastry.
- Fun add-ins: feel free to sprinkle in some chopped pecans or slivered almonds to the brown sugar and butter cinnamon layer. You can add raisins as well. A bit of orange zest is delicious as well.
- Change up the spices. Add in some nutmeg or make these pumpkin spice with about a half teaspoon added into the cinnamon.
- Make it cream cheese icing. Cream cheese frosting is frosting is always a good idea when it comes to cinnamon rolls. These puff pastry cinnamon rolls are amazing with the maple icing but cream cheese is never off the table.
Step-By-Step Instructions
Step 1: Make sure your puff pastry sheet is thawed but still very cold. You want it to be pliable but not loose or warm in any way. Lay it out on parchment or a lightly floured surface. Roll it with a rolling pin just to even it out and smooth out the folds.
Step 2: Spread the butter all over the pastry. (step 2)
Step 3: Add the brown sugar, leaving the edges clean. Gently press it into the puff pastry and then sprinkle the cinnamon evenly over the brown sugar.
Step 4: Roll the pastry tightly. Gently press the seam dough into the roll to close. You are welcome to brush this with an egg wash for glossier looking puff pastry but since you are icing them, I felt like it was not needed versus the original recipe.
Step 5: Using a sharp knife or dental floss, cut the into approximately 1 1/2 inch thick cinnamon rolls. I cut off the ends to make these nice and even as puff pastry can get a bit all over the place at times.
Step 6: Line the rolls on a parchment lined cookie sheet or 9×9 inch baking pan giving them lots of space to expand. I have recently made these in a parchment lined 9×9 inch baking dish and this keeps the cinnamon rolls from opening up and losing their roll shape–do what you prefer! Brush the tops of the cinnamon rolls with remaining egg wash (optional).
Step 7: Bake the Puff Pastry Cinnamon Rolls for about 20 minutes or until golden brown and puffed up and baked through. Remove from the oven and allow to cool for about 10 minutes.
Step 8: While the cinnamon rolls cool, whisk together the maple icing ingredients adding only 2 tablespoons of milk to start. Add more milk to get desired thickness.
Spread the icing over the rolls and serve immediately.
Recipe Tips
- These Puff Pastry Cinnamon Rolls are best when served fresh. However, for best results when saving leftovers, wrap each cinnamon roll individually to store. Room temperature is ideal, but you can chill them. Warm them up in the microwave for about 10-15 seconds to help them soften slightly.
- You can make these cinnamon rolls the night before and then bake the next day. Chill the entire cinnamon roll log and cut into rolls before heating. Allow the rolls to sit out for about 5-10 minutes before baking.
- The egg wash is completely optional. I hate using an entire egg though only to brush the seam so I usually don’t use one. When I added the egg wash to the entire roll, I didn’t like the result. The egg wash just helps hold things together a bit.
Can you make these cinnamon rolls vegan?
You absolutely can! These puff pastry cinnamon rolls can easily be made vegan. In order to do so, make these adjustments:
- Make sure to use a vegan puff pastry. Here is a list of options. Pepperidge farm is actually vegan!
- Use a dairy free butter substitute, sticks preferably where butter is called for in the recipe.
- Use a dairy free milk in the maple icing.
Other recipes to try:
- Apple Cinnamon Waffles
- Cinnamon Roll Baked French Toast
- Apple Cinnamon Baked Donuts with Cider Glaze
- Cinnamon Cheesecake Stuffed Crescent Wreath
- The Easiest Cinnamon Raisin Bagels
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Puff Pastry Cinnamon Rolls with Maple Icing
Ingredients
For the Cinnamon Rolls:
- 1 sheet puff pastry, thawed but still cold
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
- 1 ½ Tbsp butter, very soft
For Maple Icing:
- 1 cup powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp butter, melted
- ½ tsp vanilla extract
- 2-3 Tbsp milk or cream
Instructions
- Preheat oven to 400°F. Lay a thawed, but still cold sheet of puff pastry on a lightly flour dusted surface or piece of parchment. Roll the dough out slightly to blend the creases in and even it out (I typically add an extra 1/2 inch or so each way). Spread the butter all over the dough.
- Add the brown sugar on top of the buttered puff pastry, leaving the outer edge empty. Gently press the brown sugar down. Add the cinnamon evenly over top. Tightly roll the dough. Press the seam into the roll gently to help seal.
- Lay the roll seam down, and use a sharp serrated knife or dental floss to cut into about 1 1/2 inch rolls. (I get about 8-9 rolls depending on how neatly I roll these!) Place on a cookie sheet lined with parchment paper, or a 9×9 inch baking pan for tighter rolls.
- Bake for about 18-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool for about 10 minutes. While cooling, whisk together the icing ingredients adding only 2 tablespoons of milk to start and more as desired. Ice cinnamon rolls and serve immediately.
- Store cinnamon rolls in an airtight container for about 2-3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very simple to make, thank you.
Happy with my 1st attempt, but sure I’ll get better.
I think I might have made them a little smaller.
Flavour is amazing, I’m not normally a sweet eater. The cinnamon got me. Lol. I used purchased puff pastry, but next time with do the one you had a link. That you Lorie for this delicious recipe. Sydney Australia
So wonderful to hear, Lorraine! I feel like it took me a few tries to get them just the size I wanted. Thanks for sharing!