Puff Pastry Cinnamon Rolls with Maple Icing
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!
For the Cinnamon Rolls:
- 1 sheet puff pastry, thawed but still cold
- ⅓ c brown sugar
- 1 ½ teaspoon cinnamon
- 1 ½ T butter, very soft
- 1 egg (optional)
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 slightly to blend the creases in and even it out. 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, working in the same direction as the creases of the dough. Press the seam into the roll gently to help seal. If using an egg wash, brush along the seam.
Lay the roll seam down, and use a sharp serrated knife or dental floss to cut into about 1 ½ inch rolls. Place on a cookie sheet lined with parchment giving the rolls lots of room to expand.
Bake for about 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 air tight container, ideally individually wrapped at room temperature for 2-3 days.
- 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.
Calories: 248kcal | Carbohydrates: 40g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 45mg | Fiber: 1g | Sugar: 26g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg