Puff Pastry Cinnamon Rolls

I’ll never forget the first time I made these puff pastry cinnamon rolls from scratch. It was a snowy Sunday morning, and I had all the time in the world to knead dough, wait for it to rise, and bake them to golden perfection. But let’s be real—most mornings don’t look like that.
That’s why I fell in love with this shortcut version using puff pastry. It’s all the cozy, cinnamon-spiced goodness of traditional cinnamon rolls, but ready in under 30 minutes. Perfect for those days when you’re craving something sweet but don’t want to spend hours in the kitchen.
Why You’ll Love These Puff Pastry Cinnamon Rolls
Let’s be honest—these cinnamon rolls are a game-changer. Here’s why you’ll love this recipe:
1. They’re quick and easy. With store-bought puff pastry, you can have these ready in under 30 minutes.
2. Perfect for any occasion. Breakfast, brunch, or even a cozy dessert—these rolls fit the bill.
3. Totally customizable. Add nuts, raisins, or even a drizzle of caramel for extra flavor.
4. Impressive yet simple. They look like they came from a bakery but are surprisingly easy to make.
5. Great for beginners. No yeast, no kneading, and no hard-to-find ingredients—just simple steps and delicious results.

How to Make Them
Making these Puff Pastry Cinnamon Rolls is as easy as 1-2-3, but I’ll break it down into detailed, step-by-step instructions to ensure success. Let’s dive in:
Step 1: Prepare the Puff Pastry
- Thaw the puff pastry. If using frozen puff pastry, let it thaw in the fridge overnight or on the counter for about 30-40 minutes. It should be cold but pliable.
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pastry. Lightly flour your work surface and roll out the puff pastry sheet into a rectangle, about 10×12 inches. If it’s already pre-rolled, you can skip this step.
Step 2: Prepare the Cinnamon Filling
- Mix the filling. In a small bowl, combine ¼ cup granulated sugar, 2 tbsp brown sugar, 1 tbsp cinnamon, and ¼ tsp nutmeg.
- Add butter. Melt 2 tbsp unsalted butter and brush it evenly over the rolled-out puff pastry.
- Sprinkle the filling. Sprinkle the cinnamon-sugar mixture evenly over the buttered pastry, leaving a ½-inch border around the edges.
Step 3: Roll and Cut the Pastry
- Roll it up. Starting from one of the longer sides, tightly roll the pastry into a log. Press the seam gently to seal.
- Cut into rolls. Use a sharp knife to cut the log into 8 equal slices, about 1 inch thick.
- Arrange on the baking sheet. Place the rolls cut-side up on the prepared baking sheet, leaving about 2 inches of space between them.
Step 4: Bake the Rolls
- Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the egg wash over the tops of the rolls. This gives them a shiny, golden finish.
- Bake. Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the rolls are puffed and golden brown.
- Cool slightly. Transfer the rolls to a wire rack and let them cool for 5-10 minutes before glazing.
Step 5: Add the Glaze
- Make the glaze. In a small bowl, whisk together ½ cup powdered sugar, 1-2 tbsp milk, and ½ tsp vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
- Drizzle the glaze. Use a spoon or piping bag to drizzle the glaze over the warm rolls.

Pro Tips for Perfect Rolls
- Use cold puff pastry. It’s easier to work with and bakes up flakier.
- Don’t overfill. Too much filling can cause the rolls to burst open during baking.
- Seal the edges well. Press firmly to prevent the filling from leaking out.
- Experiment with flavors. Add raisins, chopped nuts, or a drizzle of caramel sauce for extra flair.
- Watch them closely. Rolls can go from golden to burnt quickly, so keep an eye on them during the last few minutes of baking.
Make Ahead Method
- Prepare the rolls. You can assemble the rolls up to 1 day in advance. Store them in the fridge until ready to bake.
- Freeze the unbaked rolls. Place the assembled rolls on a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- Store baked rolls. Baked rolls can be stored in an airtight container at room temperature for up to 2 days.
Storage Options
- Store baked rolls in an airtight container at room temperature for up to 2 days.
- Freeze unbaked rolls for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Tools For This Recipe
- Baking sheet. For baking the rolls.
- Parchment paper. Prevents sticking and makes cleanup easy.
- Rolling pin. For rolling out the puff pastry.
- Sharp knife. For cutting the rolls.
- Pastry brush. For brushing with egg wash.
- Wire rack. For cooling the baked rolls.
FAQs!
Can I use homemade puff pastry?
Yes, but store-bought works great and saves time.
Can I make these gluten-free?
Yes! Use gluten-free puff pastry or make your own.
Can I use other fillings?
Absolutely! Try Nutella, jam, or even a savory filling like cheese and herbs.
Why did my rolls burst open?
This can happen if the edges aren’t sealed well or if the filling is too much. Make sure to press the edges firmly and don’t overfill.
Can I skip the glaze?
Yes, but the glaze adds a sweet, creamy finish that complements the cinnamon flavor.
Variations and Substitutions
Nutty Cinnamon Rolls: Add ¼ cup chopped walnuts or pecans to the filling.
Raisin Cinnamon Rolls: Stir in ¼ cup raisins with the cinnamon-sugar mixture.
Caramel Cinnamon Rolls: Drizzle caramel sauce over the baked rolls.
Savory Rolls: Skip the sugar and fill the pastry with cheese, spinach, or cooked sausage.
Conclusion
These Puff Pastry Cinnamon Rolls are the perfect treat for any occasion—flaky, sweet, and totally delicious. They’re easy to make, totally customizable, and always a hit with everyone who tries them.

Give them a try and let me know how they turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!

Puff Pastry Cinnamon Rolls
Ingredients
- 1 sheet store-bought puff pastry thawed
- 2 tbsp unsalted butter melted
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- 1 egg for egg wash
- 1 tbsp water for egg wash
- ½ cup powdered sugar for glaze
- 1-2 tbsp milk for glaze
- ½ tsp vanilla extract for glaze
Instructions
- Prepare the pastry:
- Preheat the oven to 400°F. Roll out the puff pastry into a 10×12-inch rectangle.
- Prepare the filling:
- Mix the sugars, cinnamon, and nutmeg. Brush the pastry with melted butter and sprinkle with the filling.
- Roll and cut:
- Roll the pastry into a log and cut into 8 slices. Place on a parchment-lined baking sheet.
- Bake:
- Brush with egg wash and bake for 15-18 minutes, until golden. Let cool slightly.
- Add the glaze:
- Whisk the powdered sugar, milk, and vanilla. Drizzle over the warm rolls. Enjoy!