Super easy puff pastry cinnamon rolls! With a quick prep and a tangy cream cheese frosting, these cinnamon puff pastry rolls are a deliciously simple treat. Using store‑bought puff pastry makes this one of the fastest ways to satisfy a cinnamon roll craving—ready in about 30 minutes.
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Cinnamon Rolls – Puff Pastry Recipe
Puff pastry is incredibly versatile: easy to find, simple to work with, and incredibly flaky and buttery when baked. These puff pastry cinnamon rolls capture the warm flavors of a classic cinnamon roll but use a sheet of frozen puff pastry instead of yeast dough, so they come together much faster.
The method is straightforward: roll out a thawed puff pastry sheet, brush with melted butter, sprinkle with a cinnamon‑brown sugar mixture, roll tightly, slice, and bake. Finish the warm rolls with a creamy cream cheese frosting that melts slightly into the pastry for a soft, gooey finish.
What pastry are cinnamon rolls made from?
Traditional cinnamon rolls are made from enriched yeast dough. These quick cinnamon rolls use laminated puff pastry instead. Puff pastry doesn’t contain yeast, so the texture is different—flakier and lighter—but the cinnamon, butter, and cream cheese frosting deliver the familiar comforting flavors.
Can you make cinnamon rolls with ready-made puff pastry?
Yes. Using ready-made puff pastry is perfect for days when you want a cinnamon roll immediately. The result is not identical to a classic roll, but it’s satisfyingly warm, sweet, and buttery. Spread the cream cheese frosting on the rolls while they’re hot so it melts into the layers for the best texture and flavor.
Puff Pastry Cinnamon Rolls – Air Fryer Option
If you prefer not to heat the oven, you can air fry the rolls. Arrange them with about 1 inch of space between each, then air fry at 370°F for 10–15 minutes, checking at 10 minutes. Air fryer performance varies, so adjust time as needed until the pastry is golden and puffed.
Cinnamon Puff Pastry Rolls Ingredients
- 1 sheet puff pastry — thawed but still cold. A single sheet makes about nine rolls.
- 2 tablespoons salted butter — melted for brushing the pastry. Use unsalted and add a pinch of salt if preferred.
- 1½ teaspoons ground cinnamon — adjust to taste for more or less cinnamon intensity.
- ¼ cup brown sugar — light or dark brown sugar both work well and add a rich molasses note.
For the cream cheese frosting:
- 4 oz full‑fat cream cheese — softened to room temperature.
- 2 tablespoons salted butter — softened; add a pinch of salt if using unsalted butter.
- ½ teaspoon pure vanilla extract — high-quality vanilla makes a difference.
- 1 cup powdered sugar — sift if it’s compacted, then add gradually to reach the desired sweetness and consistency.
Equipment
You’ll need a rolling pin, a pastry brush, a serrated knife to slice the roll, parchment paper, and an electric mixer to whip the cream cheese frosting. An 8×8 or 9×9 baking pan works well for baking nine rolls.
Storage
Store unfrosted baked rolls in an airtight container in the refrigerator for up to three days. Reheat briefly in the microwave or a warm oven, then spread with frosting. For longer storage, freeze unfrosted rolls in a freezer‑safe container for up to two months; thaw and reheat before frosting.
Tips and F.A.Q.
Microwave softened butter for a few seconds (4–6 seconds) and cream cheese for about 10 seconds on a microwave-safe plate. Heat in short increments until just softened—do not melt.
Yes. Roll the thawed sheet to an even, slightly thinner rectangle (about 10 x 15 inches) to get uniform rolls and ensure they bake through evenly.
Bake at a high temperature so the layers steam and puff quickly—about 400°F. Also ensure the pastry is cold when it goes in the oven; if it’s too warm the butter layers can melt before the steam forms.
Yes. Roll the pastry into a log, wrap tightly, and refrigerate overnight. Slice and bake the next day, then frost when warm.
If you try this recipe, please leave a rating and comment—feedback is always appreciated. Share your photos on Instagram by tagging @chenee_today if you’d like to show the finished rolls.
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📖 Recipe
Puff Pastry Cinnamon Rolls – Quick, Easy Recipe
Ingredients
- 1 sheet puff pastry, thawed but still cold
- 2 tablespoons salted butter, melted
- 1½ teaspoons ground cinnamon
- ¼ cup brown sugar (light or dark)
Cream Cheese Frosting
- 4 oz full‑fat cream cheese, room temperature
- 2 tablespoons salted butter, room temperature
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400°F and line an 8×8 or 9×9 baking pan with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 10 x 15-inch rectangle with the short side facing you.
- Brush the pastry with the melted butter, leaving a 1-inch border around the edges.
- Whisk the cinnamon and brown sugar together, then sprinkle evenly over the buttered pastry.
- Starting from the side closest to you, roll the pastry tightly into a log.
- Use a serrated knife to cut the log into 9 equal pieces and arrange them cut-side up in the prepared pan, leaving a little space around each roll.
- Bake for about 20 minutes, or until the pastry is golden brown and puffed.
- While the rolls bake, make the cream cheese frosting: beat the cream cheese and butter until smooth, add the vanilla, then gradually beat in the powdered sugar until creamy.
- Spread the frosting over the warm rolls right out of the oven and serve immediately.
Notes
- If using unsalted butter, add a pinch of salt to the cinnamon sugar and to taste in the frosting.
- These rolls taste best the day they’re baked. Store unfrosted rolls in the refrigerator for up to three days or freeze unfrosted for up to two months.
- Air fryer option: air fry at 370°F for 10–15 minutes, checking for doneness after 10 minutes.
