This Quick, Homemade Breakfast Treat Is Perfect for a Mother’s Day Brunch

Unlike the classic yeasted rolls, this version starts with buttery, flaky store-bought puff pastry.

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry. Joe Lingeman/TCA

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.

Quick Tip

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.

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry. Joe Lingeman/TCA

Puff Pastry Cinnamon Rolls

Makes 16

• 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 milk
• 1/2 teaspoon vanilla extract

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

2. Beat one large egg to break it up. Lightly flour a work surface, and unfold one 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 eight 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 note: Leftovers can be stored in an airtight container at room temperature up to three days.

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