Pop one of these mini cinnamon puff pastry rolls into your mouth for a buttery, flaky, sweet, cinnamon-y explosion. Easy, quick and yummy.
I know I’ve said this before – I love puff pastry. You buy it frozen – preferably two pre-rolled sheets to a package – and everything you make with it comes out delicious. These tiny one-mouthful bites are no exception.
I make them pretty much the same way I make our Easy Cinnamon Buns – in about a quarter of the time.
You’ll notice in the pictures that I don’t bother trying to make each little cinnamon bite uniform. Let’s just say this treat is more rustic in size, shape and look. Trust me, no one will care.
So apart from the delicious, flaky, buttery, cinnamon-y bite? Only 4 ingredients (plus the glaze) and less than 30 minutes to make – pretty simple.
I serve these mini cinnamon rolls like I would serve cookies or snacks. They’re a great addition to a dessert table, a shower or a tea. Or just whip them up to indulge a sweet craving.
Good to Know – FAQ
Yes, but it’s best to thaw it overnight in the fridge if you can. Working with cold dough is much easier. The dough can be kept in the fridge for a day. You can defrost it on the counter for a couple of hours, but don’t let it sit there too long. If it becomes too soft, sprinkle some flour on your work surface to prevent sticking.
Nowadays, many brands come in two pre-rolled sheets. So no need for rolling. If the dough is not pre-rolled, roll it into a 10 x 10 inch square (25 x 25 cm) about 1/8 inch (3mm) thick.
Most will do fine, but if you can, get a brand that says ‘made with butter’ on the package.
Partially. Make the logs and freeze them for up to a month. Defrost, cut and bake as per recipe instructions. Once, baked, the cinnamon bites are best fresh (same day), but you can store them in a sealed container at room temperature overnight. They will lose a bit of flakiness but still taste great.
- If you’re feeling lazy or short on time, skip the glaze. It is good though 🙂 especially with orange zest.
- Or just add a drizzle of maple syrup.
Tailor To Your Taste
- The nuts:
- Crushed nuts can be added inside the mini bites or as a topping on the glaze after they are baked.
- Try toasted pecans, walnuts, pistachios or hazelnuts.
- The glaze:
- You can turn the glaze into an icing consistency by adding a tablespoon of soft butter.
- I love adding orange zest as it gives the glaze some zing and pairs beautifully with cinnamon;
- Instead, you can add a teaspoon or two of maple syrup.
- Filling: You can add some chopped raisins or dried cranberries to to the filling before rolling the logs.
Other puff pastry recipes you might like
- super easy potato knishes
- knish recipe with root vegetable mash
- vegetable strudel recipe
- skillet chicken vegetable pot pie (shortcut)
- cheese twists
- puff pastry tomato tart
- puff pastry apple tart (30 minutes)
How to make these mini cinnamon puff pastry rolls
Unroll the puff pastry sheet. Spread butter over the surface. Sprinkle on sugar, nuts (if using) and cinnamon. Roll into 2 logs and cut each log into 12 pieces. Lay out pieces on pan.
Bake at 400F (204C) for 15-18 minutes until golden brown.
Cinnamon Puff Pastry Rolls
- 1 sheet puff pastry dough, thawed, Note 1 about 7-8 ounces
- 2 tbsp soft butter (or 2 1/2 tbsp for extra buttery)
- 3 tbsp white or brown sugar
- 1 tsp -2 ground cinnamon
- 1/3 cup toasted crushed pecans, hazelnuts or pistachios (optional), Note 2
- 1/3 cup (35g) icing sugar
- 2-3 teaspoons milk or water
- 1/8 tsp vanilla
- 1 tbsp soft butter (optional)
- 1/2 tsp orange zest (optional)
- Preheat oven to 400F. Line a large pan with parchment paper.
- MAKE PUFF PASTRY ROLL-UPS: Unfold puff pastry dough (or roll out to 1/8 inch) and stretch to a 10 x 10 inch (25 x 25cm) square. Spread soft butter over dough. Sprinkle with sugar and cinnamon. Sprinkle on nuts if using. (Alternatively, leave out nuts and sprinkle on when rolls are baked and glazed). Press lightly with palm of hands to help toppings adhere to dough. Cut puff pastry in two. For each half, beginning at one edge, roll up (not too tightly). Pinch dough along length to keep it in a roll. You will have 2 logs/rolls. Cut horizontally into 12 pieces each. Place each mini roll, CUT SIDE UP, on pan.
- BAKE: for 16-18 minutes or until golden brown.
- MAKE GLAZE: While rolls are baking, add all glaze ingredients into a small bowl and stir until smooth. If too thick, add a few drops of liquid. If too thin, add more icing sugar. Orange zest is optional (but delicious).
- FINISH: Spread some glaze on each mini roll. If you left out nuts while baking. sprinkle them on top. Store in sealed container (if there are any left).
- To defrost puff pastry dough: it’s best to defrost it overnight in the fridge if you can. Working with cold dough is much easier. The dough can be kept in the fridge for a day. You can, however, defrost it on the counter for a couple of hours, but don’t let it sit there too long . If it becomes too soft, sprinkle some flour on your work surface to prevent sticking. If dough is not pre-rolled, roll it into a 10 x 10 inch square (25 x 25 cm) about 1/8 inch (3mm) thick.
- To toast nuts: Place them on a pan and roast in the oven at 350F for 5-7 minutes or until fragrant. Alternatively, shake them in skillet on medium high on the stove. Cool and chop finely.
- Make Ahead:
- Once baked, the cinnamon bites are best fresh (same day), but you can store them in a sealed container at room temperature overnight. They will lose a bit of flakiness but still taste great.
- To freeze: Make the logs and freeze them for up to a month. Defrost, cut and bake as per recipe instructions.
Here’s another version using bread dough and a shortcut: