Mini Cinnamon Puff Pastry Rolls
Pop one of these mini cinnamon puff pastry rolls into your mouth for a buttery, flaky, sweet, cinnamon-y explosion. Quick and yummy.
A super easy recipe with only 4 ingredients (plus the glaze) and less than 30 minutes to make.
I know I’ve said this before – I love puff pastry. You buy it frozen and everything you make with it comes out delicious. These tiny one-mouthful bites are no exception.
I make this puff pastry cinnamon roll recipe pretty much the same way I make our Easy Cinnamon Buns – in about a quarter of the time.
They are not the same as bready, yeasty traditional cinnamon rolls. Think little 2-inch/5 cm flaky cinnamon rolls with lots of flavor. And a texture that more closely resembles elephant ear cookies or palmiers.
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.
I serve these mini cinnamon puff pastry 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 when you’re craving a sweet treat.
Tailor To Your Taste
A couple of variations to try.
- 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 a simple 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.
How to make these easy puff pastry cinnamon rolls
Recipe 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 puff pastry sheets. So no need for rolling. If the dough is not pre-rolled into single sheets, roll half of it (7-8 ounces) 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.
Shortcut
- If you’re feeling lazy or short on time, skip the glaze. It’s a great option though 🙂 especially with orange zest. Or just add a drizzle of maple syrup.
Make Ahead
- To freeze and bake later: Make the logs and freeze them for up to a month. Defrost, cut and bake as per recipe instructions.
- To store leftover puff pastry cinnamon rolls: Once, baked, the cinnamon bites are best fresh (same day), but you can store them in an airtight container at room temperature overnight. They will lose a bit of flakiness but still taste great.
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)
- easy peach tarte titin (for beginners)
Mini Cinnamon Puff Pastry Rolls
Ingredients
- 1 sheet puff pastry dough, thawed, Note 1 about 7-8 ounces
- 2 tablespoon soft butter (or 2 1/2 tbsp for extra buttery)
- 3 tablespoon white or brown sugar
- 1 teaspoon -2 ground cinnamon
- 1/3 cup toasted crushed pecans, hazelnuts or pistachios (optional), Note 2
Glaze
- 1/3 cup (35g) icing sugar
- 2-3 teaspoons milk or water
- 1/8 teaspoon vanilla
- 1 tablespoon soft butter (optional)
- 1/2 teaspoon orange zest (optional)
Instructions
- Preheat oven to 400F/204C. Line a large baking tray 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. Combine sugar and cinnamon in a small bowl, then sprinkle cinnamon-sugar mixture over surfact of buttered puff pastry. 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 each roll horizontally with a sharp knife into 12 equal pieces. 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).
Notes
- 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/177C for 5-7 minutes or until fragrant. Alternatively, shake them in skillet on medium high on the stove. Cool and chop finely.
- Variations to try:
- 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.
- Glaze:
- You can turn the glaze into a simple 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.
- Nuts:
- Make Ahead:
- To freeze and bake later: Make the logs and freeze them for up to a month. Defrost, cut and bake as per recipe instructions.
- To store leftovers: Once, baked, the cinnamon bites are best fresh (same day), but you can store them in an airtight container at room temperature overnight. They will lose a bit of flakiness but still taste great.
Do you think you could cut them, freeze then, and then store in bags? Thought Is if you make a lot you can freeze and store and it might work out great.
Hi Megan, yes I think your idea of cutting them, freezing, then baking later would work fine. I would just suggest flash freezing them in a single layer on a tray first, then once frozen, transferring them to a container or ziploc bag. Hope that helps.
Awesome! Made it in 3 minutes and it was such a hit! Will be my go to quick dessert!
🙂
Absolutely fantastic.
Just tried these little pastry rolls …so quick and easy and yummy too! It’s my 1st time using puff pastry. I bought the puff pastry on sale on a whim. Will definitely make these again, maybe with chocolate chips and other add ins.
Sure, lots of options for those little bites. Glad you liked them. I love puff pastry because it’s so easy to work with. In fact if you want to try another really good and easy recipe, try our puff pastry apple tart. https://twokooksinthekitchen.com/simple-apple-tart/.