SIMPLE PUFF PASTRY CINNAMON ROLLS
Very simple cinnamon rolls made with puff pastry. Serve with your favorite glaze and pecans for garnish!
Provided by Butler
Categories Cinnamon Rolls
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unfold puff pastry sheet on a slightly floured surface. Brush puff pastry with melted butter. Sprinkle brown sugar over the whole sheet, then sprinkle with cinnamon.
- Roll the sheet from right to left as tight as possible, without ripping the dough. Slice the puff pastry with a sharp knife into 12 equal-sized rolls, about 1 inch each. Place each roll cut side-up on the prepared baking sheet.
- Bake in the preheated oven until rolls have puffed and browned, 20 to 25 minutes.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 18.1 g, Cholesterol 1.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 52.6 mg, Sugar 8.9 g
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
MAPLE BACON PUFF PASTRY CINNAMON ROLLS
Provided by Anne Burrell
Categories dessert
Time 50m
Yield 12 rolls (6 servings)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
- Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
- Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
- Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
- For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
- You're on a roll!
PUFF PASTRY CINNAMON ROLLS
Make and share this Puff Pastry Cinnamon Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h20m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper.
- In a saucepan, melt butter over medium heat; add cream cheese, cinnamon, and vanilla; stir until smooth; remove from heat and cool for 10 minutes.
- Unfold 1 puff pastry sheet on a lightly floured work surface.
- Spread pastry with half of the cinnamon-cream cheese mixture.
- Roll puff pastry into a log; repeat with remaining puff pastry sheet and filling; refrigerate logs 30 minutes.
- Preheat oven to 375°; cut each log into 6 slices; place slices on prepared sheet.
- Bake 15-20 minutes or until puffed and golden brown.
- Remove from oven and spread cream cheese frosting over warm rolls.
- Serve warm or at room temperature.
Nutrition Facts : Calories 458.8, Fat 29.6, SaturatedFat 9.9, Cholesterol 23.4, Sodium 243.5, Carbohydrate 45.3, Fiber 1, Sugar 25, Protein 4.2
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- Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
- Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {as much or as little as you'd like.} Roll up and cut into 8 even pieces. Place onto the prepared baking sheet. Repeat with remaining sheet of puff pastry.
- For the icing- mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it's too thick, add in more half & half.
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5/5 (4)Total Time 30 mins
- Thaw 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.
- Lightly 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, 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.
- Gently 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.
- Repeat the same filling, rolling, and slicing the second sheet of pastry. Brush each individual cinnamon roll with the remaining egg wash evenly.
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- Preheat the oven to 350 degrees F. Spread the pecans on an ungreased baking sheet. Place in the oven and bake until the pecans are toasted, fragrant, and light tan on the inside when broken in half, about 8 to 12 minutes. Stir the pan once halfway through, set a timer, and don't walk away during the last few minutes (nuts love to burn at the last moment). Transfer to a cutting board, then finely chop. Set aside.
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