Puff Pastry Cinnamon Rolls Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
• Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
• Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.

Steps:

• Line a baking sheet with parchment paper.
• In a saucepan, melt butter over medium heat; add cream cheese, cinnamon, and vanilla; stir until smooth; remove from heat and cool for 10 minutes.
• Unfold 1 puff pastry sheet on a lightly floured work surface.
• Spread pastry with half of the cinnamon-cream cheese mixture.
• Roll puff pastry into a log; repeat with remaining puff pastry sheet and filling; refrigerate logs 30 minutes.
• Preheat oven to 375°; cut each log into 6 slices; place slices on prepared sheet.
• Bake 15-20 minutes or until puffed and golden brown.
• Remove from oven and spread cream cheese frosting over warm rolls.
• Serve warm or at room temperature.