Super Simple Cinnamon Rolls

Super Simple Cinnamon Rolls


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Use that leftover puff pastry dough from your dinner rolls to make the perfect cinnamon roll for breakfast.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 tbsp melted butter
  • 2 sheet puff pastry
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup chopped pecans (plus more for garnish)
  • 1/2 cup powdered sugar, sifted (for darker glaze coloring, use powdered brown sugar)
  • 1 teaspoon milk
  • 1 tsp cinnamon

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Preheat oven to 400F. Spray a muffin tin with non-stick spray.
Thaw your puff pastry and spread it out onto a lightly floured surface. Brush the melted butter on top of the dough.
Next, combine your cinnamon, brown sugar, and pecans in a small container. Sprinkle half of this mixture evenly across the surface of the dough.
Once the filling is distributed, roll your flat dough up into a cylinder. Once in a cylindrical shape, slice this evenly into 6 even pieces then place them into the indentations of your muffin tin. Repeat steps one through four with your second sheet of puff pastry.
Finally, brush the tops of your rolls with butter. Bake 20 minutes or until the dough is puffed and golden brown. Cool 15 minutes.
Mix together your powdered sugar, milk, and cinnamon in a small bowl. If the mixture does not hold a somewhat-viscous consistency, add a bit more sugar to thicken or milk to water.
Take a spoonful of this icing and drizzle it over your warm cinnamon rolls. Feel free to garnish with additional pecans.

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