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–+ servings
A cream cheese iced puff pastry cinnamon roll.

Puff Pastry Cinnamon Rolls

Katelyn Theofanis
Buttery, flaky puff pastry cinnamon rolls are made in a muffin pan and covered in cream cheese icing. Cinnamon rolls are ready in forty-five minutes thanks to minimal ingredients and premade puff pastry. Enjoy cinnamon rolls for breakfast, brunch, or dessert.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Pastries
Cuisine American
Servings 12 servings
Calories 319 kcal

Equipment

Ingredients
  

Cinnamon Rolls

  • 2 sheets puff pastry thawed
  • 2 tablespoon unsalted butter melted
  • ½ cup light brown sugar packed
  • 1½ tablespoon ground cinnamon

Cream Cheese Icing

  • 1 oz cream cheese softened
  • 2 tablespoon unsalted butter softened
  • ⅓ cup powdered sugar sifted
  • 2 tablespoon milk or cream
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 375° F. Grease a 12-cup muffin pan and set it aside.
  • In a small bowl, stir together the brown sugar and ground cinnamon.
  • Unfold one sheet of {thawed} puff pastry onto a lightly floured surface. Roll out the pastry into a 9 x 10-inch rectangle. Repeat with the other puff pastry sheet.
  • Brush each pastry with melted butter. Evenly divide the brown sugar-cinnamon mixture between the two pastry sheets, and cover each sheet leaving a ½-inch border.
  • Tightly roll the 10-inch side of each sheet of puff pastry inward until you reach the end, seam-side down. Repeat with the other sheet of puff pastry.
  • With a serrated knife, trim about ½-inch from each end of the roll and discard it. Slice each pastry roll into six portions, each approximately 1.5 inches long.
  • Place one roll into each well of the prepared muffin pan. Bake the cinnamon rolls for 20-25 minutes, until set and golden brown.
  • Allow the rolls to cool for a few minutes before popping the rolls out of the pan - using a spoon or gently flipping over the muffin pan onto a parchment-lined tray.
  • Make the cream cheese icing. Using a stand or handheld mixer, whip the cream cheese and butter until light and fluffy, 2-3 minutes. Add the vanilla extract, milk (or cream), and powdered sugar. Beat until well incorporated and fluffy. Transfer icing to a piping bag and garnish the cinnamon rolls - frost them while warm or at room temperature.
  • Serve immediately.

Notes

*You may have extra cream cheese icing.

Nutrition

Calories: 319kcalCarbohydrates: 32gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 13mgSodium: 113mgPotassium: 50mgFiber: 1gSugar: 13gVitamin A: 156IUVitamin C: 0.04mgCalcium: 28mgIron: 1mg
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