Warm, flaky Cinnamon Rolls using pre-made Puff Pastry and frosted with Pure Maple Cream for the easiest, dreamiest Cinnamon Rolls.
On the first snow day of each year I always make my kids yeast- dough Cinnamon Rolls from scratch. You have to wait for the dough to rise and then there’s all that kneading. There’s a reason why I only make them once a year, they are a ton of work. Sometimes we still want the taste of a homemade pastry without all the effort, and these Puff Pastry Cinnamon Rolls are my go to. By using store bought Puff Pastry they come together in under twenty minutes. They are sweetened with a touch of pure maple syrup, a little sugar, and cinnamon. When the warm, golden cinnamon rolls arrive out of the oven, Maple Cream is smoothed over the tops of the rolls. The Maple Cream seeps into all the layers of the tender pastry. Each bite is perfectly balanced with the sweetness of the maple and sugar with the crunch of the buttery pecans. They can be made ahead of time and frozen. Just bake them, but don’t frost with the Maple Cream. When you’re ready to serve, pop them into the oven to warm them through and ice with the Maple Cream. These simple treats are cozy and inviting on a cool Autumn day, enjoy with a cup of coffee and good company.
Recipe:
Prep time: 20 minutes
Serves: Makes @15 cinnamon rolls
Ingredients:
1 package Puff Pastry
6 Tbsp Sugar
2 tsp Cinnamon
4 Tbsp Pure Maple Syrup
1/4 Cup Unsalted Butter( melted)
1 Cup finely chopped Pecans
1 Egg(beaten)
1/2 Cup of Pure Maple Cream ( If you don't have Maple Cream you can easily mix up a sweet glaze by combing powdered sugar, milk, and small amount of maple extract. Mix to create a drizzly consistency.)
Directions:
Preheat oven to 400 degrees. Defrost 1 package Puff Pastry (2 sheets). Line 9x13 baking pan with parchment paper. In a small bowl beat one egg with a fork until frothy and set aside.
In another bowl combine cinnamon and sugar. In a separate bowl melt butter. Using a rolling pin gently roll out one sheet of puff pastry, roll back and forth a few times just to smooth it out. With a pastry brush, spread half of the melted butter over the dough. Sprinkle with half of the cinnamon and sugar mixture. Drizzle 2 Tbsps of Maple Syrup over sugar. Sprinkle with half of your chopped pecans. Gently, begin rolling your dough into a log, brush egg wash on ends to seal dough together. With a sharp knife, slice into neat rolls, and place in baking sheet. Bake at 400 degrees for about 20 minutes, until golden and bubbly. While Cinnamon Rolls are still slightly warm frost with Maple Cream. Enjoy!
