The more I use puff pastry dough the more I like it.
You can use it to make sweet things and savory things. You can use it to trick people into thinking you’re a culinary genius, when all you actually did was thaw, fill, and throw a pan in an oven. They will wonder how in the world you had the time to slave away over such delicacies. You can make savory melts, pot pies, empanadas, hot pockets, or cheese twists. You can make tarts, strudels, danishes, cookies, and… as I will now show you… CINNAMON ROLLS!
Perhaps you’re distraught over using a pre-made product and you can’t imagine cinnamon rolls without homemade dough. Just tell yourself you’re going to pretend you’re using homemade dough. Then, thaw some puff pastry sheets and make these quick, easy, delicious rolls. Drizzle on some blackberry icing. Take a bite. At this point you will have totally forgotten about being distressed over….
What was it you were anxious about? I can’t remember. See? One bite and you’ll forget.
To start this recipe you’ll want to thaw out a sheet of puff pastry (or TWO sheets if you’re making lots of rolls!). Unfold it to let it thaw a bit… maybe 20-30 minutes at room temperature. Don’t let it get too soft and mushy. Stick it in the freezer if you need to firm it up a bit.
Sprinkle some powdered sugar on a clean workspace and lay out your thawed sheet of puff pastry.
Brush some melted butter onto the sheet, leaving a small border around the outside of the pastry.
Make a mixture of sugar and cinnamon.
Sprinkle that on over the melted butter, still leaving that small border around the edges.
Make an egg wash with 1 egg and 1 teaspoon of water (a splash). Brush that on the edges to help your puff pastry stay together when rolling it.
Roll the pastry sheet up TIGHTLY!! If you don’t roll tightly the individual rolls will unravel when they cook. And then you have a cinnamon roll with no roll. These are delicious rolled or unraveled I’m sure…. but they are much cuter when rolled.
I started from the shorter side of the dough when I rolled the sheet up.
I placed the rolled sheet on a baking sheet that I’d sprayed with cooking spray. I popped it in the freezer for 10 minutes or a little less… just to make it easier to slice.
I started by cutting it into fourths.
Then I cut the fourths in half to make eighths.
Then I cut the eighths in half to make sixteenths.
MATH! And you thought you’d never use it after school was over.
The rolls get placed cut-side-down on baking sheets sprayed with cooking spray.
Then you bake ’em in the oven and they come out looking like….
THIS!! Yum. Yum. Yum.
Now. See here? Above? The roll on the left didn’t quite get rolled tightly enough. The roll on the right was rolled super tight. They both actually look nice in my opinion, but if the one on the left was rolled any looser, he really wouldn’t resemble a roll at all. The one on the right, on the other hand, might be a bit too tightly rolled. He needs to loosen up a bit. Strike a balance. But don’t stress out about it! They will be delicious either way. They will get eaten either way. If not, perhaps it’s the people eating them that need to loosen up!! (Ahem).
Now for the icing. Blackberry Icing. Sound yummy? It is. Sound complicated? It is not.
Sift some powdered sugar.
Pour in some melted butter.
A bit of heavy cream.
Give it a whisk.
And now for the complicated finish….
Oh wait. Nevermind. You’re DONE! Well, almost. You still need to take a lick. And drizzle the remainder over your rolls.
Check out more Easter Brunch recipes HERE!
And here is your RECIPE for the Puff Pastry Cinnamon Rolls with Blackberry Icing!