These puff pastry cinnamon rolls are quick and easy thanks to pre-made puff pastry. Finish them with a powdered sugar glaze or a cream cheese glaze for a perfect treat.
Over the years I’ve tested many sweet roll recipes, from classic overnight cinnamon rolls to cranberry-orange and strawberry rolls. I love them all, but traditional sweet rolls usually require time for dough to rise. Puff pastry cinnamon rolls remove that wait—using store-bought puff pastry means you can assemble the rolls in minutes and have them in the oven before it finishes preheating.
What are puff pastry cinnamon rolls?
Puff pastry cinnamon rolls are an easy shortcut to the flavor and warmth of classic cinnamon rolls without the rise time. Using thawed puff pastry sheets, a simple cinnamon-sugar filling and melted butter, you roll, slice, and bake. The layers of puff pastry become flaky and buttery, while the cinnamon-sugar creates a familiar, comforting swirl.
Because the dough is already laminated and ready to go, you can assemble, bake, and glaze these in under an hour. I’ve provided two glaze options—powdered sugar and cream cheese—so you can pick a lighter drizzle or a richer frosting depending on your mood.
How to make puff pastry cinnamon rolls
These are among the easiest cinnamon rolls you can make. They bake up flaky and golden, and they’re crowd-pleasers for kids and neighbors alike.
Ingredients you’ll need
For the rolls:
- ⅓ cup light brown sugar
- 1 tablespoon cinnamon
- Pinch of salt
- 2 sheets thawed puff pastry
- 3 tablespoons melted unsalted butter
If you don’t have brown sugar, an equivalent substitute works. You can also experiment with spices—pumpkin pie spice, apple pie spice, or chai blend all pair nicely with puff pastry.
For the powdered sugar glaze:
- 1 tablespoon melted unsalted butter
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
For the cream cheese glaze:
- 4 ounces cream cheese, room temperature
- 2 tablespoons butter, room temperature
- ½ teaspoon vanilla extract or vanilla bean paste
- 2 cups powdered sugar
- 1–2 tablespoons milk
If you need a powdered sugar substitute, you can make a quick version at home. If you prefer less glaze, halve the cream cheese glaze quantities.
Making the cinnamon rolls
1. Preheat the oven to 375°F (190°C). Spray a 9×13-inch pan with nonstick spray and line with parchment paper if desired.
2. In a small bowl, mix the brown sugar, cinnamon, and a pinch of salt. Set aside.
3. On a lightly floured surface, unfold one sheet of puff pastry. Keep the second sheet chilled until ready to use. Use a rolling pin to smooth seams and square the dough into roughly a 9-inch square.
4. Brush half of the melted butter evenly over the pastry. Sprinkle half of the cinnamon-sugar mixture over the butter, leaving a small border along one edge.
5. Starting at the bottom edge, roll the pastry tightly. Seal the seam by turning the roll seam-side down. Cut into 8 equal slices with a sharp knife or dough blade and arrange cut-side down in the prepared pan. Repeat with the second sheet, butter, and remaining filling.
6. Bake at 375°F for 30–35 minutes, or until the rolls are puffed and golden brown. Remove from the oven and let cool briefly while you prepare the glaze.
Powdered sugar glaze: Whisk melted butter, powdered sugar, milk, vanilla, and a pinch of salt until smooth. Add milk by the teaspoon if needed to reach a pourable consistency. Drizzle or pour evenly over warm rolls.
Cream cheese glaze: Beat room-temperature cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar, one cup at a time, beating after each addition. Add milk ½ tablespoon at a time until the frosting reaches your desired consistency. Spread over warm rolls.
Make-ahead and storage tips
Store rolls with powdered sugar glaze at room temperature for 1–2 days. If you use the cream cheese glaze, refrigerate them. You can assemble the rolls in the pan, cover, and refrigerate overnight. Bake directly from the fridge—using a metal pan makes it easier to transfer from fridge to oven.
FAQs
Yes. If you prefer gluten-free options, a trusted gluten-free puff pastry should work well in this recipe. Follow package thawing instructions and handle gently to keep the dough cold.
The safest method is to thaw puff pastry in the refrigerator for a few hours or overnight so it remains cold. For a quicker option, leave it on the counter for 30–40 minutes, watching closely so it doesn’t get too soft; return it to the fridge briefly if needed.
Puff Pastry Cinnamon Rolls
Equipment
- 9×13-inch pan
- Rolling pin
- Sharp knife or dough blade
Ingredients
For the rolls:
- ⅓ cup light brown sugar
- 1 tablespoon cinnamon
- Pinch of salt
- 2 sheets puff pastry, thawed
- 3 tablespoons unsalted butter, melted and cooled
For the powdered sugar glaze:
- 1 tablespoon unsalted butter, melted and cooled
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
- Pinch of salt
For the cream cheese glaze:
- 4 ounces cream cheese, room temperature
- 2 tablespoons butter, room temperature
- ½ teaspoon vanilla
- 2 cups powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch pan and line with parchment if desired.
- Stir together brown sugar, cinnamon, and salt in a small bowl.
- On a lightly floured surface, unfold one sheet of puff pastry and smooth seams into a roughly 9-inch square. Keep the other sheet chilled until ready to use.
- Brush half the melted butter over the pastry and sprinkle half the sugar mixture, leaving a ½-inch border. Press gently so the filling sticks.
- Roll tightly from the bottom, seal the seam, and cut into 8 equal pieces. Place cut-side down in the prepared pan. Repeat with the second sheet and remaining filling.
- Bake 30–35 minutes, until puffed and golden. Let cool slightly before glazing.
To make the powdered sugar glaze:
- Whisk melted butter, powdered sugar, milk, vanilla, and salt until smooth. Add milk a little at a time to reach pourable consistency. Drizzle over warm rolls.
To make the cream cheese glaze:
- Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar in stages, beating well between additions. Add milk ½ tablespoon at a time until desired consistency and frost the warm rolls.
Notes
Swap the cinnamon for pumpkin pie spice, apple pie spice, or chai for a different flavor profile. If you prefer less glaze, halve the cream cheese glaze recipe.
Nutrition
Serving: 2 rolls (with powdered sugar glaze). Nutrition values are approximate.