I only used one puff pastry sheet as most boxes contain two, so you can either save the extra for another baking day or just double the recipe and make a dozen. You still want cold dough that is just warm enough to be pliable otherwise you will tear the dough (and if you do tear the dough, just pinch it back together). The key to working with puff pastry is giving it enough time to thaw out (40 minutes or so) without letting it get too warm. A small batch cinnamon roll recipe that takes half the time to make? I better go make more. Genius! Although I didn’t use her recipe, I came up with my own version for Puff Pastry Cinnamon Rolls, which also happen to make only 6 cinnamon rolls. Now I’ve been using puff pastry as a shortcut for years since making it from scratch can take anywhere from 2-4 hours, but it wasn’t until I checked out Sunny Anderson’s cookbook from the library and spied her cinnamon rolls that I could use puff pastry for the dough. It’s mainly why when I stop by a bakery for something sweet to eat, I’ll go for cinnamon rolls because I never make them often enough at home. You need time for the dough to rest and rise before assembling and baking away. I love making and kneading fresh dough from scratch, but one of the challenges is that it’s time consuming I can’t just whip up cinnamon rolls in an hour. If I had to choose what my favorite pastry is, it’d be fresh-baked cinnamon rolls. With these small batch Puff Pastry Cinnamon Rolls, you can easily have fresh-baked pastries in half the time. Once cooked, let them cool on a grate for sweets and then glaze immediately before serving.If you’re anything like me, I love baking cinnamon rolls but am usually limited on time to make the dough. Prepare the cinnamon icing rolls by combining mascarpone, powdered sugar, vanilla extract and a few tablespoons of milk until a soft but dense icing is obtained. Remove the pastry from the freezer, cut into pieces about 3 cm long and place each cylinder on a baking sheet covered with parchment paper. With your hands let both ingredients adhere well to the pastry, then roll it on itself, from the long side, and transfer it to the freezer, just for the time needed to preheat the oven to 200. Sprinkle with at least three tablespoons of brown sugar and then sprinkle the entire surface with cinnamon. Roll out the dough and roll it out lightly with a rolling pin. Ingredients for 4 people: 1 package PUFF PASTRY (RECTANGULAR) –īROWN SUGAR – CINNAMON – 60 g Mascarpone – 2 tablespoons POWDERED SUGAR Then you must try these puff pastry cinnamon rolls… simply irresistible treats! Looking for a tasty recipe for a dessert ready in just a few minutes? EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Puff pastry cinnamon rolls