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, but 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.
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. 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. Hey, they only take about 30 minutes to make.
- Thaw the puff pastry overnight in the fridge if you can. I’ve done it on the counter too for a couple of hours, but it’s easiest to work with when cold so don’t let it sit their too long and don’t keep it defrosted in the fridge for more than a day. If it becomes too soft, sprinkle some flour on your work surface to prevent sticking.
- To toast nuts, place them on a pan and roast in the oven at 350F for 5-7 minutes or until fragrant. Alternatively, shake in skillet on medium high on the stove. Cool and chop finely.
- The cinnamon bites are best fresh (same day), but you can store them in a sealed container overnight. They will lose a bit of flakiness but still taste great.
Shortcut for Cinnamon Puff Pastry Rolls
- If you’re feeling lazy or short on time, skip the glaze. They are great plain or with 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 (my fave), 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.
Cinnamon Puff Pastry Rolls
- 1 sheet puff pastry dough, thawed
- 2 tbsp soft butter
- 3 tbsp white or brown sugar
- 1 tsp ground cinnamon
- 1/3 cup toasted crushed pecans, hazelnuts or pistachios (optional)
- 1/3 cup 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 1/4 inch) and stretch to a 10 x 10 inch 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).
Here’s another version using bread dough and a shortcut:
Easy Cinnamon Buns get the recipe