These simple Puff Pastry Cinnamon Rolls are finished with a sweet, buttery maple glaze and boast perfectly flaky layers. They’re an easy, fun twist on a brunch favorite. No need to make puff pastry from scratch—frozen sheets from the freezer aisle work wonderfully. About 10 minutes to prep and ready in roughly 30 minutes.
If you love classic cinnamon rolls and the buttery flakiness of puff pastry, these Puff Pastry Cinnamon Rolls combine the best of both for a light, flaky, cinnamon-filled treat.
I enjoy adapting cinnamon roll flavors into other breakfast dishes, and these are an easy, crowd-pleasing option. They pair well with other simple breakfast recipes like quiche or coffee cake when you want a spread for guests or a leisurely weekend morning.
Why you will love these Puff Pastry Cinnamon Rolls
- Kid-friendly and simple to assemble. The straightforward steps—spreading butter, sprinkling sugar and cinnamon, then rolling—make this a great recipe to involve kids in the kitchen.
- No rising time required. Using thawed puff pastry eliminates proofing and waiting for dough to rise, so you’ll have fresh rolls much faster than traditional cinnamon roll recipes.
- Maple icing for extra flavor. A touch of maple in the glaze adds a pleasant, buttery sweetness that complements the cinnamon filling.
- Quick prep. These rolls take about 10 minutes to prepare and bake in under 20–25 minutes.
Ingredients Notes
See the full recipe card below for precise measurements. In brief:
- Puff pastry: Ready-made frozen sheets save a lot of time and produce reliably flaky layers. Thaw the sheet until pliable but still cold before using.
- Egg wash (optional): Brushing the roll seam with egg wash can help seals edges and gives a glossier finish, but it’s not required—especially if you plan to cover the rolls with icing.
Recipe Variations
- Air fryer version: Place prepared rolls on parchment in a preheated air fryer at 400°F for about 6–8 minutes, checking around the 5-minute mark. Timing varies by model.
- Gluten-free: Swap in a gluten-free puff pastry sheet if needed.
- Add-ins: Stir in chopped pecans, slivered almonds, raisins, or a little orange zest into the cinnamon-sugar layer for extra texture and flavor.
- Spice variations: Add a pinch of nutmeg or a half teaspoon of pumpkin pie spice to make seasonal flavored rolls.
- Cream cheese topping: If you prefer, use a cream cheese frosting instead of maple icing for a richer finish.
Step-By-Step Instructions
Step 1: Preheat the oven to 400°F. Lay a thawed but still cold sheet of puff pastry on parchment or a lightly floured surface. Lightly roll it with a rolling pin to smooth creases and even the sheet.
Step 2: Spread softened butter evenly across the pastry, leaving a small clean edge all around.
Step 3: Sprinkle the brown sugar over the butter, gently pressing it into the pastry, then evenly dust with cinnamon.
Step 4: Roll the pastry tightly from one long side into a log. Press the seam gently to seal; brush with egg wash if you want a glossier top (optional).
Step 5: Using a sharp knife or dental floss, slice the log into roughly 1½-inch rolls. Trim the ends if needed for even pieces.
Step 6: Place the rolls seam-side down on a parchment-lined sheet or in a 9×9-inch pan, leaving space for them to puff. For tighter, more uniform shapes, the 9×9 pan helps maintain form. Brush tops with remaining egg wash if using.
Step 7: Bake for about 18–20 minutes or until the rolls are puffed and golden brown. Let them cool for roughly 10 minutes before icing.
Step 8: Whisk the maple icing ingredients together, starting with 2 tablespoons of milk and adding more to reach your preferred consistency. Spread the glaze over the warm rolls and serve.
Recipe Tips
- Best served fresh. For leftovers, wrap individual rolls to store. Room temperature storage is fine for a day or two; refrigerate for longer. Reheat briefly in the microwave (10–15 seconds) to soften.
- Make ahead option. You can assemble the roll log, chill it overnight, then slice and bake the next day. Let the chilled log sit 5–10 minutes at room temperature before cutting and baking.
- Egg wash is optional. It helps with appearance and seam adhesion, but the rolls will still taste great without it.
Can you make these cinnamon rolls vegan?
Yes. To make vegan puff pastry cinnamon rolls, use a vegan puff pastry sheet, a dairy-free buttery spread for the filling, and plant-based milk in the maple icing. Many store-bought puff pastry brands offer vegan options—check labels to be sure.
Other recipes to try:
- Apple Cinnamon Waffles
- Cinnamon Roll Baked French Toast
- Apple Cinnamon Baked Donuts with Cider Glaze
- Cinnamon Cheesecake Stuffed Crescent Wreath
- The Easiest Cinnamon Raisin Bagels
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Puff Pastry Cinnamon Rolls with Maple Icing
Ingredients
For the Cinnamon Rolls:
- 1 sheet puff pastry, thawed but still cold
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- 1½ Tbsp butter, very soft
For the Maple Icing:
- 1 cup powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp butter, melted
- ½ tsp vanilla extract
- 2–3 Tbsp milk or cream, to thin
Instructions
- Preheat oven to 400°F. Roll the thawed puff pastry slightly on parchment to smooth creases. Spread butter evenly over the sheet.
- Sprinkle brown sugar over the buttered pastry, leaving a small clean edge. Press gently and sprinkle cinnamon evenly. Tightly roll into a log and seal the seam.
- Place the log seam-side down and slice into about 1½-inch rolls with a sharp knife or dental floss. Arrange on a parchment-lined sheet or a 9×9-inch pan.
- Bake 18–20 minutes until puffed and golden. Cool about 10 minutes.
- Whisk the maple icing ingredients, starting with 2 tablespoons of milk and adding more for desired thickness. Spread over warm rolls and serve. Store airtight for 2–3 days.
Notes
Serve fresh for best texture. Wrap individual rolls for storage and reheat briefly to soften. You can assemble the roll log ahead of time and bake the next day—allow the chilled log to sit a few minutes before slicing and baking.
Nutrition
Calories: 248 kcal, Carbohydrates: 40 g, Protein: 2 g, Fat: 11 g. (Approximate.)