For warm cinnamon rolls that don’t take all day, puff pastry from the Commissary is worth the weekend breakfast splurge!
Traditional cinnamon rolls take requires several hours to rise and proof, in addition to the compulsory kneading. And sometimes you can neither afford to dedicate that amount of time to breakfast, nor can you wait to quell your craving. In a pinch, using puff pastry will save you from all of the above. This makes 16 cinnamon rolls.
Prep Time10 minsCook Time25 minsTotal Time35 mins
INGREDIENTS
2 Sheets Puff Pastry, from 17 oz boxThawed according to package directions, or overnight in the fridge and ready for Saturday breakfast
1 Egg, beaten
Flour for dusting your work surface
2 tsp Cinnamon
6 tbsp Brown Sugar
¼ cup Powdered Sugar
1.50 tsp Milk
½ tsp Vanilla Extract
DIRECTIONS
1Thaw 2 sheets puff pastry according to package directions—they should malleable but still cold.
Line a baking sheet with parchment paper and preheat the oven to 400°F.
2Lightly coat your countertop with flour to avoid sticking, then unfold 1 sheet puff pastry and lay it on the floured surface. Using a pastry brush or the back of tablespoon, coat the dough with a thin layer of the beaten egg all over. Evenly sprinkle a mixture of 1 teaspoon cinnamon and 3 tablespoons packed brown sugar on top.
3Gently roll up the puff pastry as tightly as possible, starting on a long side of the dough. Take your time. When fully rolled, tightly close the seam by pinching and pressing with your fingers. Cut the roll crosswise into 8 same-size pieces. Lay each cut-side up on half of your lined baking sheet, making sure to space them evenly apart.
4Repeat the same filling, rolling, and slicing the second sheet of pastry. Brush each individual cinnamon roll with the remaining egg wash evenly.
5Bake until the rolls are golden brown and puffed up, about 20 to 25 minutes, being careful not to burn the brown sugar mixture. Transfer to a wire rack and allow them to cool completely before glazing.
6Mix powdered sugar, milk, and vanilla extract together thoroughly until smooth. Drizzle over the cooled cinnamon rolls evenly.
7Enjoy with your morning latte or espresso!
Ingredients
2 Sheets Puff Pastry, from 17 oz boxThawed according to package directions, or overnight in the fridge and ready for Saturday breakfast
1 Egg, beaten
Flour for dusting your work surface
2 tsp Cinnamon
6 tbsp Brown Sugar
¼ cup Powdered Sugar
1.50 tsp Milk
½ tsp Vanilla Extract
Directions
1Thaw 2 sheets puff pastry according to package directions—they should malleable but still cold.
Line a baking sheet with parchment paper and preheat the oven to 400°F.
2Lightly coat your countertop with flour to avoid sticking, then unfold 1 sheet puff pastry and lay it on the floured surface. Using a pastry brush or the back of tablespoon, coat the dough with a thin layer of the beaten egg all over. Evenly sprinkle a mixture of 1 teaspoon cinnamon and 3 tablespoons packed brown sugar on top.
3Gently roll up the puff pastry as tightly as possible, starting on a long side of the dough. Take your time. When fully rolled, tightly close the seam by pinching and pressing with your fingers. Cut the roll crosswise into 8 same-size pieces. Lay each cut-side up on half of your lined baking sheet, making sure to space them evenly apart.
4Repeat the same filling, rolling, and slicing the second sheet of pastry. Brush each individual cinnamon roll with the remaining egg wash evenly.
5Bake until the rolls are golden brown and puffed up, about 20 to 25 minutes, being careful not to burn the brown sugar mixture. Transfer to a wire rack and allow them to cool completely before glazing.
6Mix powdered sugar, milk, and vanilla extract together thoroughly until smooth. Drizzle over the cooled cinnamon rolls evenly.
7Enjoy with your morning latte or espresso!
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