Caramelized, bubbling cinnamon toast filling oozes from crispy puff pastry swirls in these incredibly irresistible puff pastry cinnamon rolls! A delicate vanilla bean glaze finishes them off beautifully. These French style cinnamon rolls are easily made with either homemade or store-bought puff pastry.
Color definitely means flavor when baking up these puff pastry cinnamon rolls! So don’t be shy when cranking up the oven a notch and allowing these to bake until golden brown. The filling will ooze out and below the buns, creating a crunchy yet sticky yet chewy “filling”/ coating that is a flavor and texture bomb in your mouth. The creamy glaze cools off the warmth of the spicy cinnamon brown sugar flavor and seeps into all the nooks and crannies of your layers of puff pastry.
Puff Pastry Cinnamon Rolls Recipe
Puff Pastry Cinnamon Rolls
Caramelized, bubbling cinnamon toast filling oozes from crispy puff pastry swirls in these incredibly irresistible puff pastry cinnamon rolls! A delicate vanilla bean glaze finishes them off beautifully. These French style cinnamon rolls are easily made with either homemade or store-bought puff pastry.
Ingredients
Rough Puff Pastry
- 250 Grams AP flour
- 1 Tsp fine sea salt
- 250 Grams salted butter Frozen & grated
- 2/3 Cup ice water
Filling
- 4 Tablespoons butter softened
- 1/2 Cup dark brown sugar
- 2 Tablespoons granulated sugar
- 1.5 Tsp ground cinnamon
- 1/2 Tsp vanilla bean paste or extract
Vanilla Bean Glaze
- 1/2 Cup powdered sugar
- 3-4 Tablespoons heavy cream Use Cream amount for desired consistency
- 1/2 Tsp vanilla bean paste
Instructions
Rough Puff Pastry
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In a large and chilled bowl, mix flour and salt.
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Then gently mix in frozen butter that’s been grated.
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Drizzle over the ice water and gently mix with a silicone spatula or wooden spoon.
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Then turn the loosened mixture onto a lightly flour led surface or parchment paper and knead very gently into a cohesive and smooth rectangle. *Butter chunked throughout is correct!
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Roll the dough into an 8 x 20 rectangle. Butter will be marbled throughout the dough, so leave it this way. Fold the top third of rectangle to the middle and then bring up bottom third over that.
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Turn rectangle 90 degrees and repeat the folding, turning, and rolling process 3 more times, until you’ve done this a total of 5 times.
7. Chill the pastry for an hour.
filling
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Roll puff pastry to 1/8 inch thickness and chill it on baking sheets while you heat oven and make the filling.
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Mix all filling ingredients and set aside.
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Then Roll each sheet into a log, going from shorter side and then cut into equal 1 inch pieces. Place next to each other on a parchment lined baking sheet. Makes 18 equal sized mini rolls!
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Bake at 400 degrees for about 18- 23 minutes (until browned and filling is bubbling and caramelized like cinnamon toast texture). *Watch them closely after 16 minutes so they don’t get overdone and burnt. Ovens do vary, so make sure to watch!
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Then make the glaze by sifting powdered sugar and whisking in cream to desired consistency. Add vanilla bean paste. Then drizzle half over hot rolls. When rolls come to room temperature, drizzle on the rest. Enjoy rolls of warm or cool!