30 minute cinnamon rolls are made with puff pastry, making them soft, flaky, and buttery. Drizzled in homemade icing, they’re big on cinnamon flavor and ready in just 30 minutes.
These puff pastry cinnamon rolls are the best cinnamon roll recipe for the time spent. It only takes 30 minutes and you’ll have piping hot cinnamon rolls ready to enjoy.
There is a secret weapon I like to use for these cinnamon rolls – puff pastry. It is an amazing time saver in the kitchen! Puff pastry is a dough that contains layers of butter and dough that are folded many times to create the flaky consistency.
I like to make these cinnamon rolls in a muffin pan for ease of serving, consistent baking for each cinnamon roll, and less messy cleanup after breakfast. However, they can also be baked together in a baking pan.
Puff pastry can be found in the freezer section of your local grocery store. Since it’s frozen, you’ll need to thaw your puff pastry before assembling your cinnamon rolls.
If planning ahead, transfer a sheet of puff pastry to the refrigerator to thaw overnight. Otherwise, place your frozen puff pastry on the counter top for 30 minutes to thaw.
If you don’t have muffin pan liners, I’d suggest lining a 10 inch round baking pan with parchment paper and placing each cinnamon roll about 1 inch apart.
I do not suggest baking your cinnamon rolls on a baking sheet because with enough space, your puff pastry will unravel as it bakes.
Making cinnamon roll icing
While your cinnamon rolls are baking, prepare your cinnamon roll icing. More milk can be added as needed to make a thinner icing.
Set your icing aside until your cinnamon rolls come out of the oven. Then, drizzle over your rolls while they’re still warm.
30 Minute Cinnamon Rolls
- 1 puff pastry sheet thawed
- 1 tablespoon unsalted butter melted
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup confectioner's sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 400 degrees. Line a cupcake/muffin pan with 8 liners and set aside. Or, line a 10 inch round baking pan with parchment paper and set aside.
- Roll thawed puff pastry sheet out with a rolling pin to about a 12 inch square. Using a pastry brush, brush melted butter over the entire surface.
- In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle sugar mixture evenly over dough.
- Starting at one end, roll dough into a log. Slice log into 8 even pieces and place each into a muffin liner (or about 1 inch apart into round baking pan).
- Bake for 20-22 minutes, or until tops are lightly browned. Remove from oven.
- In a bowl, combine confectioner's sugar, milk, and vanilla. Stir until mixture is fully combined. If too thick, add more milk 1/2 tablespoon at a time.
- Drizzle over warm cinnamon rolls and serve immediately.
- Baking in muffin pan liners ensures your cinnamon rolls all bake evenly, and reduces messy cleanup after breakfast. I do not recommend baking cinnamon rolls without paper liners, because they are delicate and hard to remove straight from the pan.
- If you don't have a muffin pan, line a 10 inch baking pan with parchment paper and place your cinnamon rolls about 1 inch apart. I do not recommend baking on a baking sheet, because they will unravel if given too much space to bake.
- For added crunch, add 1/4 cup of chopped pecans or walnuts with your cinnamon/sugar mixture.