Puff pastry cinnamon rolls are the lighter, flakier cousin of traditional cinnamon rolls. And, they’re so much easier to make; all you need is a box of puff pastry and a few simple ingredients that you probably have in your pantry.
I love cinnamon rolls! They’re the ultimate breakfast treat. But, they take so much time and effort to make that they’re frequently relegated to the Christmas breakfast spread.
That’s where puff pastry cinnamon rolls come in. You can literally make them in about 15 minutes with minimal ingredients. They’re buttery, sweet and tick all the sensory boxes of a traditional cinnamon roll, but with minimal effort. What’s not to love? Let’s get started!
- Pecans: Pecans are a part of the walnut family. Their rich, distinctive, buttery taste make them the perfect candidate for pastries and desserts…think pecan pie!
- Brown Sugar: You can use light or dark brown sugar in this recipe. Both contain molasses, but dark brown sugar contains more. Along with more molasses comes a darker color and richer, deeper caramel undertones.
- Vegan Butter: Any plant based butter will work here. I’m using Vitalite, which I tend to use a lot.
- Salt: Salt provides balance to sweetness in baking. It also enhances the complexity of the other flavors, so don’t skip it!
- Puff Pastry: Puff pastry sheet dimensions vary by country. I’m using Jus Roll which comes in boxes with one sheet that measures 350mm x 250 mm (approximately 14 inches by 10 inches). By contrast, USA brands such as Pepperidge Farms have smaller sheets, measuring approximately 10 x 11 inches. So, if you’re using a smaller sheet you’ll need to reduce the filling ingredients by a quarter, and you’ll end up with 10 rolls, not 12. You can also buy gluten free puff pastry. If your puff pastry is frozen you need to let it defrost in the fridge overnight.
- Powdered Sugar (Icing Sugar): Powdered sugar, also referred to as icing sugar or confectioner’s sugar is just granulated sugar that’s been finely ground, making it perfect for producing smooth frostings and glazes.
- Vanilla: Vanilla is a staple in baking and a favorite for making glazes. Think glazed donuts …that’s powdered sugar and vanilla. You get the idea!
- Almond Milk: I usually thin glazes intuitively, adding liquid to the powdered sugar until I get the desired consistency. That being said, the standard glaze ratio is 3-4 parts powdered sugar to one part liquid.
How To Make Puff Pastry Cinnamon Rolls:
- Spread the pecans out on a parchment lined baking tray and roast them in a 375 degree (200 F) oven for 8-10 minutes. Stir them occasionally, keeping a close eye on them to make sure they don’t burn.
- In a medium sized bowl, mix together the melted butter, dark brown sugar, granulated sugar, cinnamon and salt. You can do this by hand, or with a mixer. I used a mixer to make sure that any chunks of brown sugar were fully broken down and incorporated.
- Set aside the cinnamon filling and chop your pecans with a knife or a food processor.
- Now take your puff pastry out of the refrigerator and roll it out on the paper it comes in with the folds going left to right. Spread the filling evenly over the pastry leaving about a cm of pastry free from filling. Sprinkle the half the pecans over the filling.
- Roll the pastry up tightly from the side closest to you,ending with the seam side down. Trim off any untidy ends with a sharp knife.
- Using a sharp knife, cut the roll into 12 pieces. Use a chopping motion with your knife as opposed to a sawing motion or you’ll ruin the shape of your cinnamon rolls.
- Next, lay them out on a parchment lined baking tree, leaving ample room between them to allow for them to spread out. Pop the whole tray into the fridge and chill for at least 15 minutes.
- Bake for 20-23 minutes, resisting the urge to peek until the cinnamon rolls are near the end of their baking time.
- While the cinnamon rolls are baking, let’s make the glaze. All you need to do is to whisk together the powdered sugar, vanilla and almond milk.
- When the cinnamon rolls are done baking, let them cool off for at least 10 minutes. If you put the glaze on too soon, it will soak into the rolls making them soggy.
- Finally, drizzle the glaze over the top and sprinkle with the remaining pecans. Enjoy!
Storing Your Puff Pastry Cinnamon Rolls:
Assuming there’s any left…you can store your cinnamon rolls in an air-tight container in the fridge for up to 3 days. They can also be cooled and then frozen for up to a month.
Need more breakfast ideas? Check out these recipes:
Puff Pastry Cinnamon Rolls
For The Cinnamon Rolls
- ½ cup pecans (75 grams)
- 1 tbsp vegan butter
- 3 tbsp dark brown sugar
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- 1 cup (155 grams) powdered sugar (icing sugar)
- 1 tsp vanilla extract
- 1-2 tbsp soy milk (or plant based milk of your choice)
- Preheat the oven to 375 degrees F (200 degrees C).
- Line two baking sheets with parchment paper. Spread the pecans out evenly on one of the trays and toast in the over for 8-10 minutes, turning once halfway through.
- While the pecans are cooking, prepare the filling. In a small bowl, mix together melted butter, brown sugar, granulated sugar, cinnamon and salt. Set aside.
- Chop the pecans finely with a knife or food processor.
- Remove the puff pastry from the refrigerator and unroll it with the folds going left to right. Using a knife, spread the filling evenly over the pastry leaving 1 cm clear of filling. Sprinkle half the pecans over the filling and roll up tightly from the bottom (longest) edge. Cut the roll into even pieces and place them on the prepared baking sheet, leaving ample room between them. Now, put the baking sheet in the refrigerator for at least 15 minutes to chill.
- Bake for 15-18 minutes. Resist the temptation to peek!
- Allow the cinnamon rolls to rest on the baking sheet for 10 minutes.
- In a small bowl mix together the powdered sugar, vanilla and almond milk. Drizzle over the cinnamon rolls and sprinkle the remaining pecans over the top.