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Make perfect puff pastry cinnamon rolls in a flash! These ooey gooey cinnamon rolls use convenient storebought puff pastry and are perfect for a make-ahead breakfast treat.
These puff pastry cinnamon rolls are the perfect breakfast recipe to make when you’re craving homemade cinnamon rolls but don’t have the time (or desire!) to make dough from scratch.
Reader Review
“These were super easy and yummy. Usually I make my own dough, but lazy got the better of me and this was a great time saver recipe and it still tasted amazing.
Laurel
Did I follow it to a T? No. I used more brown sugar.
Was that a mistake? Yes. I should have followed the directions and they would’ve been absolutely perfect.
Do I know better for next time (because there will definitely be a next time)? Yes.”
That being said, if you love making breakfast rolls with yeasted dough, check out our overnight cinnamon rolls.
Pro Tips/Recipe Notes
- A layer of parchment paper in the bottom of the pan can make it easier to remove the cinnamon rolls for serving.
- Check the directions on the box of your puff pastry to confirm the thawing time. Some brands only recommend 20 minutes and others recommend up to 1+ hours.
- You must fully preheat the oven before baking the cinnamon rolls.
- Puff pastry does not “rise” like traditional yeasted dough. Before it goes into the oven, it will look flat. As it bakes the pastry will “puff” up. It is a perfectly named product!
Puff Pastry Cinnamon Rolls With Cream Cheese Frosting
Ingredients
Cinnamon Rolls
- 2 sheets puff pastry {from 1, 17 oz box}
- 1 tbsp all-purpose flour
- 1/2 cup salted butter, divided {softened}
- 1 cup brown sugar, divided
- 3 tbsp ground cinnamon, divided
Frosting
- 4 oz cream cheese {softened}
- 4 tbsp salted butter {softened}
- 1 cup powdered sugar
- 1 tsp vanilla extract {more or less to taste}
- 1/4 cup orange juice {or 1 tbsp orange zest}{optional}
Instructions
- Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).2 sheets puff pastry
- Preheat the oven to 400˚F.
- On a lightly floured surface, carefully unfold each sheet of puff pastry.1 tbsp all-purpose flour
- Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×10 inches.
- Spread equal amounts of softened butter over both sheets of the puff pastry, leaving a small butter-less perimeter around the outside edges.1/2 cup salted butter, divided
- Cover the butter on both sheets of pastry with equal amounts of brown sugar and top with cinnamon.1 cup brown sugar, divided, 3 tbsp ground cinnamon, divided
- Starting with the long edge of the puff pastry, tightly roll the dough towards you until you have a solid "roll".
- Cut each sheet of puff pastry into 6-7 rolls that are ~1.5-2 inches wide. Pro tip: using a bread knife (aka serrated knife) will create the cleanest cuts.
- Grease a 9×13 baking dish or a baking sheet. Place the cinnamon rolls into the dish; they don't have to be touching. Pro tip: if you're using a metal pan, it's best to lay parchment in the bottom.
- If possible, refrigerate or freeze for 20-30 minutes.
- Bake at 400˚F for 20-25 minutes or until the tops are lightly golden brown.
Make the Frosting
- While the cinnamon rolls are baking, combine softened butter and cream cheese in a mixer fitted with a paddle attachment. Mix on medium until soft and fluffy.4 oz cream cheese, 4 tbsp salted butter
- Reduce the mixer to low and add the powdered sugar 1/4 cup at a time, tasting as you go.1 cup powdered sugar
- Add in the vanilla and (optional) orange juice and slowly increase the mixer speed to medium until well combined.1 tsp vanilla extract, 1/4 cup orange juice
- Pour/spread the frosting over warm cinnamon rolls.
Notes
- A layer of parchment paper in the bottom of the pan can make it easier to remove the cinnamon rolls for serving.
- You must fully preheat the oven before baking the cinnamon rolls.
- Puff pastry does not “rise” like traditional yeasted dough. Before it goes into the oven, it will look flat. As it bakes the pastry will “puff” up.
- If you don’t use the orange juice in the frosting and want a pourable frosting, you can sub in your favorite type of milk (plant-based works too!).
- Nutritional values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were super easy and yummy. Usually I make my own dough, but lazy got the better of me and this was a great time saver recipe and it still tasted amazing.
Did I follow it to a T? No. I used more brown sugar.
Was that a mistake? Yes. I should have followed the directions and they would’ve been absolutely perfect.
Do I know better for next time (because there will definitely be a next time)? Yes.
Not lazy, strategic. 😉
I tend to go big on the brown sugar for “normal” cinnamon rolls but something about the puff pastry just doesn’t make more = better. Glad you still enjoyed them!
I just want to say I think you are amazing. I don’t like to cook, but you always inspire me! I’m making these tomorrow morning for my husband’s birthday!
Donna, that’s so kind of you to say! I hope that you both enjoy these, and Happy Birthday to your husband!
These look delicious and simple…two very important and conjoined factors in my case. I will have to “practice” making these before the family arrives for Christmas!
Practice makes perfect, right Terry? 🙂
May I just say, YUMMMMM! These look fabulous and I love that they don’t take all the time and fuss of a yeasted dough (especially a yeasted dough at high altitude which can be extra squirrel-y at times). I think I might just have to try making them this weekend for Saturday brunch treat! Thanks for sharing the recipe.
Can’t wait to hear what you think, Dori!