Puff Pastry Cinnamon Rolls (Mini, 30 Minutes)
“This recipe was amazing! … Trust me, you will be glad to have tried this as they’re buttery, delicious, and melt in your mouth!” Lily
These mini puff pastry cinnamon rolls are buttery, flaky, and packed with cinnamon flavor. They’re an easy shortcut version of traditional cinnamon rolls, made without yeast or dough rising, and perfect for snacking or finger-food entertaining.
You need just 4 ingredients (plus a simple glaze) and about 30 minutes from start to finish.
I make these puff pastry cinnamon rolls the same way I make our Easy Cinnamon Buns – in about a quarter of the time. Using store-bought puff pastry means no yeast, no rising, and consistently great results.
Frozen puff pastry is one of my favorite shortcuts. Everything baked with it comes out flaky and buttery, and these mini cinnamon rolls are no exception.
What to expect
The mini cinnamon rolls are different from traditional soft, bready cinnamon rolls made with yeast.
Think little 2-inch/5 cm flaky cinnamon rolls with lots of cinnamon flavor and a flaky buttery texture that more closely resembles elephant ear cookies (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 🙂
Ingredients – tailored to your taste
- Puff pastry dough – buy it frozen (preferably in a box with two pre-rolled sheets of dough (for convenience) and allow it to thaw in the fridge overnight.
- Soft butter – use salted or unsalted butter, soft enough to spread easily, not melted.
- Cinnamon and sugar – you can use granulated white sugar or brown sugar. Brown sugar adds a slightly more caramelized flavor.
- Simple glaze (optional but worth it!) – made with icing sugar, milk, vanilla, and orange zest. The glaze adds a lot of flavor and a finished look.
Variations to try
- Toasted Nuts:
- Crushed nuts can be added for crunch inside the mini bites or as a topping on the glaze after they are baked.
- Good options are toasted pecans, walnuts, pistachios or hazelnuts. Instructions for toasting the nuts are in the recipe notes.
- Glaze:
- For a thicker, more icing-like glaze, add 1 tablespoon of soft butter or cream cheese.
- Orange zest in the glaze adds zing and pairs beautifully with cinnamon.
- Instead of the zest, add 1-2 teaspoons or two of maple syrup.
- Filling: Sprinkle on chopped raisins or dried cranberries before rolling the logs.
Step-by-step instructions
Tip
Let the cinnamon rolls cool before brushing on the glaze so that the glaze stays visible on the rolls and doesn’t melt in.
Recipe FAQs
Yes, but it’s best to thaw puff pastry sheets overnight in the fridge if you can. You can defrost it on the counter for 30-45 minutes, but don’t let it sit there too long. Working with cold dough is much easier. The dough can be kept in the fridge for a day.
Many brands come in two pre-rolled puff pastry sheets, so there is no need for rolling (just stretch it out if you need it to be a little bigger). If the dough comes in a block, roll half of it (7-8 ounces) into a 10 x 10 inch square (25 x 25 cm) about 1/8 inch (3mm) thick.
Most brands work well, but if you can, get a brand that says ‘made with butter’ on the package for a richer buttery flavor.
Yes. You can freeze them unbaked in two ways:
1. Slice the rolls, flash freeze on a baking sheet, then transfer to a freezer bag.
2. Freeze the rolled logs whole, then thaw, slice, and bake.
Freeze for up to 1 month. Bake as directed after thawing.
This usually happens if the dough gets too warm. Keep the pastry cold and, if needed, chill the sliced rolls for 10–15 minutes before baking.
They’re crisp on the outside with soft, flaky layers inside, similar to palmiers rather than traditional bready cinnamon rolls.
Shortcut
If you’re short on time, skip the glaze (although it makes a great finish with or without the orange zest). Or just drizzle maple syrup on the cinnamon rolls.
What to serve with cinnamon puff pastry rolls
I serve these mini cinnamon puff pastry rolls similar to the way I serve cookies or snacks. They’re a great addition to a dessert table, shower, or afternoon tea, or when you’re craving a sweet treat.
Sweet treats that pair well:
For something lighter, try serving the mini bites with a:
More sweet puff pastry recipes
- mini apple pies
- puff pastry apple tart (30 minutes)
- easy peach tarte tatin (for beginners)
- elephant ear cookies with zest (palmiers)
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Puff Pastry Cinnamon 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 icing sugar (also called confectioner's sugar or powdered 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). To turn the glaze into more of an icing consistency, stir in1 tbsp soft butter.
- 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).
Recipe 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:
- Turn the glaze into a simple icing consistency by adding a tablespoon of soft butter.
- Add orange zest to the glaze some as it gives it zing and pairs beautifully with cinnamon. Or instead, you can add a teaspoon or two of maple syrup.
- Filling: You can add some chopped raisins or dried cranberries to the filling before rolling the logs.
- Nuts:
- Make Ahead:
- To freeze and bake later: Make the logs and freeze them whole and unbaked, 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.
Nutrition
Puff Pastry Cinnamon 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 icing sugar (also called confectioner's sugar or powdered 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). To turn the glaze into more of an icing consistency, stir in1 tbsp soft butter.
- 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).
Recipe 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:
- Turn the glaze into a simple icing consistency by adding a tablespoon of soft butter.
- Add orange zest to the glaze some as it gives it zing and pairs beautifully with cinnamon. Or instead, you can add a teaspoon or two of maple syrup.
- Filling: You can add some chopped raisins or dried cranberries to the filling before rolling the logs.
- Nuts:
- Make Ahead:
- To freeze and bake later: Make the logs and freeze them whole and unbaked, 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.
Delicious and amazing!
Every bite had so much flavor 😋
How do I make the icing?
If you are asking how to make the icing instead of a glaze, the instructions are in the recipe notes under the recipe (I will try to make that clearer). All you have to do is add 1 tablespoon of soft butter to the glaze ingredients shown in the recipe.