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several mini glazed cinnamon puff pastry rolls on plate f
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5 from 15 votes

Cinnamon Puff Pastry Rolls

Pop one of these mini cinnamon puff pastry rolls into your mouth for a buttery, flaky, sweet, cinnamon-y explosion. Easy, quick and yummy.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Servings (change as needed): 24 mini rolls
Author: Cheryl


  • 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


  • 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)


  • 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).


  1. 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. 
  2. 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.
  3. 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. 
Nutrition values are estimates. They include pecans and glaze, but not the optional butter and zest in the glaze. 
Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Calcium: 3mg | Iron: 1mg