30-Minute Puff Pastry Cinnamon Rolls

updated Sep 21, 2022
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Puff Pastry Cinnamon Rolls

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.


Prep10 minutes

Cook20 minutes to 25 minutes

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Credit: Joe Lingeman

When it comes to breakfast treats, nothing compares to warm cinnamon rolls filled with swirls of brown sugar and blanketed with a slick of icing. Unlike the classic yeasted rolls, this version starts with buttery, flaky store-bought puff pastry.

They have all the qualities of a great cinnamon roll — the barely sweetened buttery dough, the sticky brown sugar and cinnamon swirl, the sweet icing over top — but they come together in just 30 minutes.

Credit: Joe Lingeman

A Tip on Making Puff Pastry Cinnamon Rolls

Before sprinkling the cinnamon and brown sugar over the thawed sheet of puff pastry, be sure to brush the surface with a thin layer of lightly beaten egg. This small but important step will ensure that the cinnamon and sugar stick to the dough and don’t fall off when rolling or cutting the rolls.

Puff Pastry Cinnamon Rolls

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Makes 16

Nutritional Info


  • 2 sheets

    puff pastry from a 17-ounce box, thawed but still cold

  • 1

    large egg

  • All-purpose flour

  • 6 tablespoons

    packed light or dark brown sugar, divided

  • 2 teaspoons

    ground cinnamon, divided

  • 1/4 cup

    powdered sugar

  • 1 to 2 teaspoons


  • 1/2 teaspoon

    vanilla extract


  1. Thaw 2 sheets puff pastry according to package directions if needed. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Beat 1 large egg to break it up. Lightly flour a work surface, and unfold 1 sheet puff pastry on it. Brush the pastry with a thin layer of the egg. Sprinkle with 3 tablespoons packed light or dark brown sugar and 1 teaspoon ground cinnamon.

  3. Starting at a long side, tightly roll up the puff pastry. Use your fingers to tightly press and seal the seam. Cut crosswise into 8 pieces. Place on one half of the baking sheet cut-side up, spacing them evenly apart. Repeat filling, rolling, and cutting the second sheet of puff pastry. Brush all the cinnamon rolls with the remaining egg wash.

  4. Bake until puffed and lightly browned, 20 to 25 minutes. Transfer to a wire rack and cool completely.

  5. Place 1/4 cup powdered sugar, 1 to 2 teaspoons milk, and 1/2 teaspoon vanilla extract in a small bowl and whisk until smooth. Drizzle over the cooled cinnamon rolls.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature up to 3 days.