Cinnamon rolls are a weakness of so many people in the sense that we are always in the mood for them. While there’s nothing like homemade cinnamon rolls, for which I have a recipe, sometimes you want a quicker version of something just as delicious. I tried making them with puff pastry and was blown away at how much faster I achieved a buttery, cinnamony little roll to enjoy, 

Makes 12 Rolls

Ingredients:

1 Sheet Frozen Puff Pastry, Thawed to Room Temperature 

2 Tbs (28g) Softened Unsalted Butter

2 Tbs (25g) Brown Sugar

½ Cup (67g) Granulated Sugar 

2 Tsp (8g) Ground Cinnamon

½ Tsp (1g) Ground Nutmeg

¼ Tsp (1g) Salt 

1 Portion of my basic glaze (page…)

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and grease a muffin pan with cooking spray. 

2.     On a lightly floured surface, roll out the puff pastry until its 1/8-inch thick, keeping it in a rectangular shape. 

3.     In a bowl, combine the brown sugar, sugar, cinnamon, nutmeg, and salt. Spread the softened butter all over the sheet of puff pastry, going all the way to the edges. 

4.     Gently pour the sugar mixture into the center of the puff pastry and use your hands to spread it around in an even layer on top of the butter, going to the edges. Once it’s totally spread out, use your hands to gently press it into the pastry. 

5.     Starting with the long edge, roll the sheet up into a tight log, and use a serrated knife to trim off the ends to keep it neat. Cut the log in half, but each half in half, then cut each half in thirds for 12 even rolls. Place them in the muffin pan. 

6.     Bake for 25-30 minutes until golden brown and the pastry is cooked through. 

7.     Once out of the oven, let them cool in the pan for 5 minutes before carefully removing and topping with glaze and serving. 

-Store in an airtight container at room temperature for up to 3 days.