These puff pastry cinnamon rolls are quite possibly the speediest cinnamon bun recipe you will see! With this simple recipe and only six ingredients, you will be able to bake dreamy cinnamon rolls with little time or fuss!
If you like sweet pastries, check out my Strawberry Cheesecake Vatrushka Buns.
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Do your cravings come fast and urgent? It seems to happen to me especially often when I am tired, at which point a simple, speedy baking recipe can be a life saver!
I don’t know what it is about cinnamon in baked goods that makes them absolutely irresistible to me. Just the aroma of it wafting through the house drives me mad! Bonus: your house will smell divine for hours.
Simple baking recipes that use convenient shortcuts like this one can be amazing ways to get children into baking. Since the recipe mostly involves assembly, there are plenty of opportunities to get them involved in a treat they are sure to enjoy!
Have I convinced you already? I will stop chatting then and get right down to business.
Cinnamon rolls with puff pastry
Using prepared puff pastry will let you make buns extra fast. So fast, in fact, that you can enjoy them in 35 minutes from start to finish. Although they are made with prepared puff pastry as opposed to yeasted dough, they taste every bit as delicious.
Different… but just as delicious. They satisfy the fiercest of cravings!
Pre-made puff pastry can be a bakers best friend. While it is perfectly possible to make your own, it is labour intensive and takes time.
Fortunately, a good quality pre-made puff pastry can lead to great results while saving you time and effort. To get the best pre-made puff pastry, look for a brand that uses all butter and no vegetable oil for the ultimate flaky results.
Adding icing
I’ve drizzled mine with some caramel sauce, which made them extra indulgent. You can use your favourite caramel or fudge sauce, your own recipe or a store bought like I did.
You can also use a traditional sugar glaze or maple cream cheese icing that I’ve used in other sweet rolls. But if you prefer to leave them without any icing, they are perfectly delicious on their own!
Making the rolls
Start by preheating your oven to 400F/200C. Roll out your puff pastry on a floured surface into a ¼″ thick rectangle. It is so much easier if you use pre-rolled pastry!
Now brush with 2 tablespoons of melted butter and sprinkle with brown sugar, cinnamon and mixed spice.Then roll the pastry from the narrow side. It’s hard to roll up the pastry very neatly, but this doesn’t matter much.
Use a knife to cut into 12 equal parts. To make them even, first cut the roll in half, then in quarters and so on until your get 12 even chunks.
Then arrange on a buttered dish leaving ½″space between each bun (more than you see in the picture as I re-arranged mine later). They will need room for expansion as they bake, similar to adding cookie dough onto a baking tray. A sheet of parchment paper can also be used instead of a layer of butter.
Place it all in the fridge to chill for 20 minutes. Chilling before baking allows the buttery layers to melt more slowly and the cinnamon rolls to hold their shape. It also results in flakier layers as they remain separate.
Then take out of the fridge and bake in the preheated oven for 20-25 minutes until golden. Enjoy them as they are or add the topping of your choice!
Recipe tips and notes
- The best puff pastry is made with butter and not vegetable oil. Puff pastry made with all butter is much flakier and tastes better as well.
- Take the puff pastry out of the refrigerator 20-30 minutes before using. It should be pliable enough to work with, but be careful that it doesn’t warm up too much or it will not flake as it should. If it does warm up too much, return it to the fridge before use.
- Leave ½″/1cm space between the unbaked rolls when adding them to the buttered dish. This gives the buns room to expand as they bake.
- I used a caramel sauce as a topping for my cinnamon rolls, but there are lots of other options out there.
Storage and leftovers
You will probably not be shocked to hear that these puff pastry cinnamon rolls are at their best when hot and fresh from the oven. But if you do have extra, it can be stored for up to a week in an airtight container.
Leftovers are great at room temperature, but I prefer to warm them slightly in an oven or air fryer.
More sweet treat recipes
Spiced Cinnamon Buns with Caramel Sauce
Ingredients
- 500 g/18 oz puff pastry pre-made
- 2 tbsp butter melted
- 100g/1/2 cup Demerara/Turbinado Sugar or brown sugar
- 4 tsp cinnamon
- 2 tsp mixed spice optional
- 65g/1/4 cup caramel sauce store bought
Instructions
- Preheat your oven to 400F/200C. Roll out your puff pastry on a floured surface into a ¼" thick rectangle. Brush with 2 tbsp. of melted butter, sprinkle with demerara/turbinado sugar, 4 tsp. of cinnamon and 2 tsp. of mixed spice.
- Then roll the pastry from the narrow side. Cut into 12 equal parts. Then arrange on a buttered dish leaving ½"space between each bun. Chill in the fridge for 20 minutes.
- Bake in the preheated oven for 25-30 minutes. Drizzle with caramel sauce.
