I've been dreaming of some homemade cinnamon rolls since I watched Ina Garten make sticky buns on her show recently. I was out of powdered sugar and forgot to buy some more until this week. Now that we are past the first week of school and it's finally the weekend, I had time to make my dream come true! This recipe uses puff pastry. It's delicious with layers upon layers of cinnamon and sugar with a drizzle of vanilla icing. I'll be right back...I'm going to get the last cinnamon roll sitting on the table that's calling my name...
1 sheet thawed puff pastry (thaw in fridge overnight or thaw at room temp for 30 minutes)
1/2 cup white sugar
2 tsp cinnamon (or more)
4 T unsalted butter, melted, divided
Preheat oven to 400 degrees. Unroll puff pastry onto lightly floured work surface. Roll out an additional 2 inches lengthwise. This will give you more layers of gooey goodness! Brush 3 T of the melted butter over top of pastry. Sprinkle with cinnamon/sugar mixture. Roll tightly from small edge to opposite small edge (like a jelly roll). Cut into 8 equal pieces. Spray muffin tin with non-stick cooking spray. Place each roll in tin with the layers upright. Brush the remaining 1 T butter over top of rolls. Bake for 20 minutes until golden brown on top and puffed up slightly.
While rolls are baking, you can make the vanilla icing.
1 cup powdered sugar
1 tsp vanilla extract
Combine powdered sugar and vanilla extract in bowl. Stir to see how much milk you will need to make a slightly thick icing. Add enough milk and stir, add more milk or powdered sugar until perfect consistency. Set aside and wait on the rolls to bake.
Remove rolls from oven. Use a fork to remove from muffin tin and place on a large plate. Drizzle generously with vanilla icing. This makes a lot of icing so use as much or as little as you like. Enjoy!
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