puff pastry cinnamon rolls
I first read about using puff pastry for cinnamon rolls from an old Ina Garten cookbook, but I just couldn’t justify using almost 2 sticks of butter for 12 small-ish cinnamon rolls. So I played with the recipe until I found the measurements I liked while also making larger sticky buns. Never be afraid to rework a recipe for your family. That’s what makes cooking and baking fun! =^..^=
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yield
6 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For puff pastry cinnamon rolls
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flour, for flouring a flat surface
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1 pkgfrozen puff pastry, thawed (2 sheets)
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cooking spray
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10 Tbspsalted butter, divided
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1 1/3 cpacked light brown sugar, divided
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1 cpecans, divided (optional)
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3 tspground cinnamon
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someraisins (optional)
How To Make puff pastry cinnamon rolls
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1Sprinkle flour on a flat surface. Remove puff pastry sheets from the packaging and place on the floured surface. As it thaws, unfold and remove the dividing papers. Place the pastry so that the fold lines go left to right. -
2After the puff pastry gets to room temperature, mist a 9 x 11” (or larger round) baking dish with cooking spray. Add 1 stick (8 Tablespoons) of butter to the baking dish and put it into the oven that is preheating to 400 degrees F for about 7 minutes or until the butter is melted.
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3Remove the baking dish with melted butter from the oven. Then sprinkle 2/3 cups of brown sugar and 1/2 cup LARGER pecan pieces over the melted butter in the baking dish. Allow to cool a bit while you assemble the cinnamon rolls.
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4Put the other 2 Tablespoons of butter in a microwave-safe bowl and melt in the microwave for about 30 seconds. Put 2/3 cup of brown sugar & 3 teaspoons of cinnamon into a small dish and stir together.
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5Spread or brush the melted butter over the 2 sheets of puff pastry, leaving a small clean margin at the sides and top. Sprinkle the brown sugar/cinnamon mixture over the butter. Next, sprinkle 1/2 cup of FINELY CHOPPED pecans over both puff pastry sheets. Add some raisins, if desired.
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6Dip a finger into water and dampen the top edges of the puff pastry sheets. Roll each pastry sheet tightly from the bottom to the top, pressing the tops to the rolls to seal. Cut about 1/2 inch from each side of the rolls to get rid of the scrap.
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7Slice each roll into 3 or 4 pieces, depending on if your baking dish has room for 6 or 8 cinnamon rolls. Place cut side up in the prepared baking dish, pressing down gently with the flat of your hand to make rolls the same height.
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8Bake at 400°F for 25-30 minutes, checking early the first time you make these cinnamon rolls. The rolls are done when they are as browned as you like. You can also check with a toothpick in the center of a roll in the middle of the baking dish.
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9Remove from the oven and allow to set for about 8-10 minutes to soak up the caramel. Then flip onto a serving dish or a cooling rack (if you’re eating them later).
Enjoy! =^..^= - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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