Puff pastry cinnamon rolls are quick and easy to prepare on a quiet Saturday morning at home. Buttery, flaky puff pastry is filled with brown sugar cinnamon filling, baked to perfection in the oven, then drizzled with vanilla icing.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Roll out thawed puff pastry sheets onto a lightly floured surface to about 12 inch squares. Brush each sheet with melted butter.
In a small bowl, add brown sugar, cinnamon, and salt. Stir to combine. Sprinkle sugar mixture evenly over dough.
Starting at one side, roll each sheet into a log. Using a serrated knife, slice each log into 8 even rolls (for 16 rolls total) and place about 2 inches apart onto the prepared baking sheet.
Bake for about 20-22 minutes, or until tops are lightly browned and centers look set. Remove from oven.
Icing
Meanwhile, in a small bowl, add confectioner's sugar, milk, and vanilla. Stir until mixture is fully combined and smooth. Add more milk as needed to achieve desired consistency.
Drizzle over warm cinnamon rolls and serve immediately.
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Notes
Cinnamon rolls can also be baked in a lined muffin pan. Line a muffin pan with 16 liners, place one cinnamon roll in each cup, then bake as directed above.
For added crunch, add ½ cup of chopped pecans or walnuts over the cinnamon/sugar mixture.
Leftover cinnamon rolls will keep for 3 days in a tightly sealed container at room temperature.
Prepared, unbaked rolls can be frozen for up to 2 months in a freezer safe container.
Baked rolls can be frozen for up to 1 month in a freezer safe container.