If you’re looking for a quick and easy dessert idea, this cinnamon roll puff pastry is for you! All the delicious cinnamon roll flavors you’re craving, with none of the labor!
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What Are Cinnamon Roll Puff Pastries?
Using puff pastry, just generally, is one of my favorite baking hacks. You can use store-bought puff pastry but simply add homemade drizzles and fillings, and you get polished dessert that is quick and easy.
These cinnamon roll puff pastries, in particular, are filled with a delicious cream cheese filling, covered in cinnamon sugar, and drizzling with a silky vanilla icing. So, you can still fulfill your cinnamon roll craving without breaking out the active dry yeast.
Ingredient Breakdown:
If you want to make the best cinnamon roll puff pastry, make sure you have the following ingredients:
- Pepperidge Farms Puff Pastry Sheets
- Sugar
- Cinnamon Powder
- Cream Cheese
- Vanilla Extract
- Powdered Sugar
- Earth Balance Butter
- Milk
How to Make Cinnamon Roll Puff Pastry
- To make your cinnamon roll puff pastry, first, grab your cream cheese, vanilla extract, powdered sugar, and earth balance butter (melted), and mix it in a bowl using a hand mixer until it turns into a smooth consistency.
- Then, thaw your pastry dough and cut it into 6 pieces. This will be enough to make 3 pastries.
- Place your cream cheese in the center of three pieces of the dough, making sure to stay away about an inch from the edge of the pastry. (We don’t want the filling to spill out).
- Wet the edges of your pastry dough with some water using your finger to trace the edges.
- Place the leftover pieces of pasty dough on top of the one’s with filling, and press down the edges to close off the pastry.
- Using a fork, poke three sets of holes on the top of each pastry for some ventilation while they bake. Also, make sure to press the edges down using a fork to close off the pastry.
- Grab some more melted butter and baste a thin even layer on top of the pastry.
- Mix your cinnamon and sugar evenly and then sprinkle it on top of your pastry generously.
- Bake your pastries at 370 degrees for about 20 minutes.
- For the drizzle, just use your leftover cream cheese filling and add a teaspoon of milk at a time and keep mixing well until you reach your desired consistency. Then, once the pastries have cooled, go ahead and add your drizzle!
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Cinnamon Roll Puff Pastry
Ingredients
- Pepperidge Farms Puff Pastry Sheets
- 1/2 c Sugar
- 1/2 tbsp Cinnamon Powder
- 4 oz Cream Cheese
- 1 tsp Vanilla Extract
- 1 c Powdered Sugar
- 2.5 tbsp Earth Balance Butter (melted)
- Milk
Instructions
- Grab your cream cheese, vanilla extract, powdered sugar, and earth balance butter (melted), and mix it in a bowl using a hand mixer until it turns into a smooth consistency.
- Thaw your pastry dough and cut it into 6 pieces. This will be enough to make 3 pastries.
- Place your cream cheese in the center of three pieces of the dough, making sure to stay away about an inch from the edge of the pastry. (We don't want the filling to spill out).
- Wet the edges of your pastry dough with some water using your finger to trace the edges.
- Place the leftover pieces of pasty dough on top of the one's with filling, and press down the edges to close off the pastry.
- Using a fork, poke three sets of holes on the top of each pastry for some ventilation while they bake. You can also use the fork to press down around the edges and ensure the pastry is closed off.
- Grab some more melted butter and baste a thin even layer on top of the pastry.
- Mix your cinnamon and sugar evenly and then sprinkle it on top of your pastry generously.
- Bake your pastries at 370 degrees for about 20 minutes.
- For the drizzle, just use your leftover cream cheese filling and add a teaspoon of milk at a time and keep mixing well until you reach your desired consistency. One the pastries are done and have cooled down a little, you can add your drizzle!
What did you think of this recipe?