Name: Puff pastry cinnamon rolls – quick fragrant pastries for coffee
Yield: 12 servings
Ingredients: For the rolls; 400 g chilled puff pastry (ideally rolled out in a sheet); 60 g butter (melted, but not hot); 50 g granulated or demerara sugar; 10 g ground cinnamon; 1 packet vanilla sugar; 1 pinch of salt; 1 pc egg (for brushing – optional, for better color); For finishing (optional); 20 g powdered sugar for dusting

Puff pastry cinnamon rolls – quick fragrant pastries for coffee

Puff pastry cinnamon rolls are exactly the recipe you reach for when you want something warm, fragrant and "homemade" in minutes but don't want to make yeasted dough. Take ready-made puff pastry, sprinkle with cinnamon sugar, roll, cut and bake. Soon you'll have a tray of golden rolls that are crispy at the edges, layered inside and fill the house with cinnamon and butter. Perfect with Sunday coffee, for guests or as a quick sweet snack – and completely "easy", no complicated pastry tricks.

⏱ 35 min● easy♨ 12 servings

Step by step

Instructions

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1Step 1First, preheat the oven to 200 °C (top/bottom heat) and prepare a baking tray lined with parchment paper. That gives you the base ready and later you won’t have to worry where to quickly place the sliced rolls.
2Step 2Take the puff pastry out of the fridge and let it relax for a few minutes so it’s easy to work with but not warm. If your pastry is already rolled out, unroll it onto a lightly floured work surface (or directly on the attached paper). If it’s in a block, roll it out into a rectangle about 3–4 mm thick.
3Step 3In a small bowl prepare the cinnamon sugar: mix granulated sugar, vanilla sugar, ground cinnamon and a pinch of salt. Don’t underestimate the salt – a small pinch will bring out the cinnamon and butter flavors so the rolls won’t be “just sweet.” Melt the butter and let it cool briefly so it’s not hot.
4Step 4Brush the rolled-out puff pastry all over with the melted butter – don’t skimp, but don’t leave puddles either. Then evenly sprinkle the cinnamon sugar to the edges, leaving about a 1 cm strip free along one long edge so the roll seals more easily.
5Step 5Now roll the pastry – start from the long side so the rolls have a nice large “spiral” pattern. Roll firmly, but not so hard that you squeeze all the fat out of the dough. At the end press the edge lightly to the roll so the seam is closed.
6Step 6Move the rolled dough to a cutting board. Using a sharp knife, slice it into pieces about 2–3 cm thick. If you don't want to “squash” the dough with the knife, you can also use the kitchen twine trick: slip the twine under the roll, cross it over the top and pull tight — you'll get a clean cut. This way you can easily slice all the buns.
7Step 7Transfer the individual buns to a prepared baking sheet with the cut side up. Leave small gaps between them — they'll expand in the oven. If you want an extra golden color, beat an egg in a bowl and lightly brush each bun on top. If you don't want to bother, you can skip this step; the puff pastry will bake nicely without it.
8Step 8Place the sheet in a preheated oven and bake for about 15–20 minutes, until the buns are puffed and golden at the edges. Watch them especially near the end — every oven bakes a bit differently. Remove the finished buns from the oven and let them cool for a few minutes right on the sheet so they are easier to handle.
9Step 9Lightly dust the slightly cooled buns with powdered sugar. Serve them still warm, when the puff layers are crispiest. They’re great on their own with coffee or tea, or serve them on a plate alongside other Christmas cookies like vanilla crescent cookies or gingerbread.

Kitchen tip

If you want the snails to stay crispy even after cooling, don’t keep them covered with a towel for long – the steam will make them soggy. Instead, let them cool completely on a wire rack and only then store them in a tin. Before serving, you can briefly “revive” them in the oven at 150 °C – a few minutes is enough and they’ll be almost freshly baked.

Customize this recipe

Variants and alternatives

Vanilla–chocolate snails: replace some of the cinnamon sugar with grated dark chocolate. Cinnamon and chocolate surprisingly go well together.

Approximate per serving

Nutritional values

Energie230 kcalProteins3 gSacharidy22 gTuky14 g

Puff pastry cinnamon rolls – quick fragrant pastries for coffee

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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